The Ultimate Grilled Cheese Sandwich

Recently I was watching an episode of the Barefoot Contessa on the Food Network.

I am especially fond of Ina and like her recipes.  She showed how she makes

what she considers the ultimate grilled cheese sandwich. 

We love grilled cheese at our house.  I just love cheese, period!  Perhaps

it's because I grew up on the North Shore of Chicago, and we were so

close to Wisconsin ~ the dairy state.  I have made grilled cheese sandwiches

similar to Ina's before, but decided to try out her recipe.  I will warn you,

this sandwich is not approved by the American Heart Association, and I

am fairly sure that a cardiologist would cringe at the ingredients.  We 

decided it was worth the risk.  

The inside slices of bread are coated with a mixture of mayo and 

Dijon mustard.  The cheese is grated.  I only had cheddar, but Ina

uses a combo of cheddar and gruyere.  I baked four slices of bacon, like

Ina, and cut them into big chunks.  Ina used grilled onions (I often do this)

but David wanted just sliced raw sweet onions instead.  To assemble the

sandwich do this:

Coat inside of slices bread with mayo and mustard

Layer on shredded cheese

Add chopped bacon

Add sliced onion (or grilled onions)

Another layer of shredded cheese

Top with bread, butter both sides and grill

Yummy!

I usually serve grilled cheese sandwiches with homemade tomato soup,

and often it's made with red peppers. So easy and tasty.

Chop onions and saute in EVOO, add a clove of chopped garlic and

saute briefly.  Add a can of diced tomatoes, a couple of chopped roasted

red peppers and a quart of chicken stock.  Bring to boil, and let simmer

for 30 minutes.

I like to add a spoonful of tomato paste too.  It boosts the flavor.  Salt and 

pepper to taste.  Puree soup in blender.  Return to pot, add a splash of half and

half and heat through.

David gave last night's meal a thumb's up.  Tonight we will be having

a much lower calorie, lower fat meal ;-)

Big Texas Hugs,

Susan and Bentley