Grilled Cheese Thrill, Part 1

11 May

Grilled cheese, what can I say? We’ve been great friends for years and years now. Grilled cheese is not only easy to make, it’s also incredibly versatile. As you’ve probably learned by now, old Beaux here is really thrilled by the cuisine that can be easily altered.

Grilled cheese and I haven’t always been such good friends, however, so here comes the story of me and the grilled cheese saga.

My first encounter with a grilled cheese sandwich was as a child at my babysitter’s house. She would cut up hoop cheese, put it between two slices of bread, and bake it in the oven. The result was a delicious meal that we usually ate for breakfast. To this day, only elderly Southern women have replicated said recipe and actually made it taste the same.

Enter my mother. Her idea of grilled cheese was toasting two slices of iron kids bread, putting a sliced of processed Kraft singles between it, and popping it all in the microwave. Not only is this method not actually descriptive of grilled cheese, it tastes terrible.

In her defense, she was raising two children and working full time, so convenience made sense over quality.

The issue here is that both recipes are actually not of grilled cheese. Rather, they would be properly called toasted cheese sandwiches.

Grilled cheese is made by putting the sandwich in a sandwich press or by frying it. That, however, will be in the next blog entry’s topic.

Happy eating those semi-tasty cheese sandwiches!



Posted by on May 11, 2010 in food


Tags: , , , , ,

3 responses to “Grilled Cheese Thrill, Part 1

  1. Doc

    May 13, 2010 at 4:24 pm

    I trust you’ll be sharing the process for the oven-variety sandwich? And possibly explaining what “hoop cheese” is?

    • enamouredslave

      May 14, 2010 at 1:04 am

      Yes, I can post the oven baked sandwiches. Hoop cheese is a kind of tangy cheese with a red rind, usually coming in large hunks. Very delicious. The color is a bright orange.

      • Doc

        May 14, 2010 at 11:26 am

        Hmmm – sounds kind of like Edam – possibly Gouda…


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