Grilled Cheese & Jelly
This one is really delicious and very easy to make. When you bite into it, it almost tastes like a French pastry. I don’t know why people aren’t making these things coast-to-coast.
A few thoughts before we begin:
- Don’t be frightened by the girl from Bad Seed (original version) in the illustration. She can’t hurt you any longer.
- This works with just about any combination of cheese and jelly or preserves. Provolone and grape, brie and strawberry, cheddar and boysenberry, goat and apricot… the list goes on.
- White bread is delicious but there are other choices out there: try a good wheat bread (not the white bread dyed brown type), challah, pumpernickel, etc.
- You can make this is in a non-stick pan, a stainless steel pan, a George Foreman Grill (the poor man’s panini press), a panini press (the Italian man’s George Foreman Grill), one of those grill pans, a cast iron skillet, whatever.
- Don’t be chintzy with the ingredients. Use a nice amount of cheese, a generous amount of jelly, and feel free to butter the sh*t out of that bread.
INGREDIENTS:
- 2 slices of bread
- Butter
- 1 or 2 slices of cheese
- Jelly or preserves
INSTRUCTIONS:
- Heat a pan over medium-high heat.
- Butter both pieces of bread on one side.
- Spread a generous amount of jelly on one slice of the buttered bread (on the side you didn’t butter).
- Place the sliced cheese on top of the jelly.
- Put the other slice of buttered bread on top of the cheese with the butter on the outside.
- Put the sandwich into your pan.
- When it is golden brown and crispy, flip it over.
- When the other side of golden brown and delicious, take it out of the pan.
- Eat it.
- Repeat it.