Winter Comfort Food

This is great for a winter lunch.  When it's cold outside, it's always nice to have a warm bowl of soup to heat you from the inside out.  And this is really easy & quick.  So you won't have to fuss in the kitchen.

One of the very first things I learned to make for myself when I was a kid was grilled cheese sandwiches.  Since then I can say without any reservation, that I have mastered the art.  While I started with the classic Kraft American cheese slices, as my tastes have evolved I have tried all sorts of variations on this classic.

You can use shredded cheeses too; so don't be limited by what is in slice form.  I will often combine 2-3 different kinds of cheese to get a new blend.  The key is to have it melty & rich.  Beyond that, they sky's the limit.  Some of my favorites are sharp cheddar, Colby-jack, Swiss  provolone  muenster, and even Parmesan or mozzarella.  In a pinch, I have even used string cheese.

I will also add seasonings at times.  A little crushed red pepper will add a kick to your sandwich.  I also like to use oregano or Italian seasoning.  Sometimes I'll use a hint of Lowrey's season salt -- but be careful because you don't want it to be too salty.  Green onions are also a nice touch.  But once you start adding too many vegetables or meats, you've got yourself a melt.  You have stepped beyond the grilled cheese arena.

Heat a non-stick skilled to just below medium heat.  If your stove has numbers, I like to go with a 4 out of 10.  If it's too low, it will take a long time and your bread can get soggy.  If you have it too hot, you can burn the bread and it will have a really bitter taste.  Your'e going for that buttery, crispy, golden brown effect.

Spread margarine or butter on one side of a slice of bread and throw it into your pan.  Then start layering your cheese(s) and seasonings.  Butter one side of another slice and add it on top (spread side out, obviously).  I have even heard of people using mayonnaise on the outside of the bread.  I guess you just need some fat to get the bread crispy.

Use a very thin spatula and flip it over after a few minutes.  You can just lift up the edge to check if it's getting done.  Be careful if you're using shredded cheeses, because they may not have melted completely.  I have actually developed this technique where I hold the sandwich flat on my spatula, lift the pan upside down over top of it, and flip the whole thing together.  That ensures you won't have your filling spilling everywhere and making a mess.

Keep checking until it's golden brown.  Slice it diagonal. For some reason that is way more fun!

Heat up a bowl of tomato soup, top it with a little shredded cheddar cheese & some crushed tortilla chips (maybe even some green onions or sliced cherry tomatoes), and you've got yourself a perfect winter lunch.  I love dipping the sandwich into the tomato soup.  It is one of the simplest joys; but it really takes me back.