My guy loves a sandwich. Sandwiches rank in the top three of his go-to foods when I’m not at home, right after oatmeal raisin cookies and cold baked beans eaten straight from the tin. I’m sure that, if I didn’t cook, he would eat sandwiches every single day.
Me…Not so much. I don’t dislike sandwiches. They’re an efficient way to get food on the plate or into my lunch bag, and some of them are quite tasty. It’s just that I rarely find a sandwich exciting. If you asked me to make a menu for my last supper, sandwiches would not be included.
That having been said, every so often there comes a group of ingredients that just need to be made into a sandwich. Like the ones I used to make this grilled cheese sandwich last week:
I cut two slices of fresh baked white bread.
I put grainy mustard on one slice and Brie on the other.
I topped the Brie with cooked bacon
and thinly sliced apple.
I buttered the outside of one slice of bread and put the sandwich, butter side down, in a pre-heated pan, over medium heat. I buttered the other slice of bread while the sandwich was in the pan.
I cooked the sandwich until the bread was crunchy and golden, and the cheese all nice and melty.
I sliced it in half, put it on a plate and ate it