Margo True

Early this morning, rain began to fall in the Bay Area—a beautiful sound for all of us who live in the drought-parched West. It lifted my spirits for another reason, too: Rain is grilled-cheese weather.

Classic grilled cheese. Photograph by Annabelle Breakey; food styling by Randy Mon.

Should you be heading to the kitchen right now to make one (like I am), here are a few tips to make your sandwich as good as it can be.

  • Pick a good flavorful creamy cheese, like sharp Tillamook cheddar
  • Coarsely shred the cheese (slices won’t melt evenly)
  • Butter the outside of the bread, not the pan, for the most even browning
  • Cook it slow: Use medium heat, and let it brown for at least 4 minutes per side, so it turns golden, crunchy, and properly gooey
Then, if you want to gussy it up a little, add one or more of these before you grill:
  • Prosciutto or cooked bacon
  • Sliced avocado
  • Sliced tomato
  • Sliced crisp apple
  • Thinly sliced onion sautéed with fresh thyme leaves
  • Mango chutney or fig preserves
These are all especially good with cheddar.

A great grilled cheese sandwich and the sound of rain restoring the earth...This makes my day.


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