food & dining
The Best Grilled Cheese Sandwich.

Period. KERI WHITE | SPECIAL TO THE JE
T he grilled cheese sandwich is an undisputed classic.

Melted cheese on buttery toasted bread really can’t
miss. Whether it is offered as an old-school white bread with
American cheese version or a fancy combo of imported
cheese, artisanal bread, and specialty condiments, this
sandwich is pretty wonderful. OK, OK, it’s not exactly
health food, but sometimes a splurge is warranted and,
as far as indulgences go, this one is quite delicious.

When it is paired with a simple salad like the one
below and chased with a dessert of fresh fruit, sorbet
or mint tea, the richness of the grilled cheese sandwich
balances out.

Over the last month, we ate a lot of dinners in front
of the television supporting our beloved Philadelphia
teams, and sandwiches lend themselves well to this type
of eating.

This particular version took advantage of the last of
the late-season tomatoes and also incorporated a dash of
spice. Coating the outside of the bread with mayonnaise
is an unorthodox approach, but trust me, it enhances
the crispiness of the bread, adds a subtle tang of flavor
and, although this is not much of a consideration under
the circumstances, slightly reduces the fat content in the
sandwich by using a bit less butter.

As for the bread, I opted for a hearty whole-grain
loaf, but any good-quality sturdy bread works — try a
plowman’s loaf, table bread, boule, sourdough, etc. —
different bakers have different names but you are look-
ing for something firm and kind of chewy, not anything
delicate or flimsy.

Using grated cheese ensures even melting and a
transcendent texture. The amounts below are estimates;
depending on the size of the bread, more or less of each
ingredient may be needed.

Makes 1 sandwich
Lightly coat one side of each bread slice with may-
onnaise. Melt half of the butter in a medium skillet
over medium heat.

While the butter melts, assemble the sandwich.

Place half of the cheese on the non-mayonnaise
side of the bread. Place the tomatoes on the
cheese, then add the hot sauce, if using, and top
20 DECEMBER 29, 2022 | JEWISHEXPONENT.COM
Photos by Keri White
2 slices best quality, sturdy bread
4 thin slices of tomato, cut to fit the bread
½ cup grated cheddar cheese
1 teaspoon mayonnaise (enough to barely coat the
outside of the bread)
¼-½ teaspoon your favorite bottled hot sauce or
very finely chopped chili peppers (optional)
1 tablespoon butter



it with the remaining cheese. Cover
it with the remaining slice of bread,
and place it in the skillet. Slowly cook
the sandwich to a golden brown on
the bottom, carefully fl ip and add the
remaining butter to the skillet.

Lift the sandwich and tilt the pan
to allow the butter underneath. Cook
the other side of the sandwich to a
golden brown, remove it from the
pan, and prepare for raptures.

If this fl avor profi le does not tickle
your fancy, consider the following
grilled cheese variations:
• Rye bread, Swiss cheese,
caramelized onion, grainy mustard
• Italian bread, mozzarella cheese,
pesto, sun-dried tomatoes
• Italian bread, provolone cheese,
roasted peppers
• Pumpernickel bread, Muenster
cheese, thinly sliced dill pickles,
mustard • Sourdough bread, feta cheese,
olive tapenade
• Challah, goat cheese, apples,
honey • Rye bread, smoked Gouda, Russian
dressing, sauerkraut
• Boule, Monterey jack, salsa
• Baguette sliced on the diagonal,
brie, walnuts, fi g jam
Autumnal Salad
Serves 2
This simple salad off ers a light coun-
terpoint to the richness of the grilled
cheese and nicely showcases sea-
sonal produce.

For the salad:
1 small head lettuce, bibb, red leaf,
romaine, et cetera, torn
1 beet, peeled and sliced with a
vegetable peeler
1 Granny Smith apple, chopped
For the dressing:
1 pinch salt
1 generous sprinkle of black pepper
1 scant sprinkle garlic powder
1 teaspoon balsamic vinegar
1 tablespoon extra-virgin olive oil
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Toss the salad ingredients in a medi-
um-sized bowl. Sprinkle the dressing
ingredients over the salad, and toss
well. Serve immediately. JE
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