Saturday, March 22, 2008

Hot damn! Now THAT'S a sandwich!

Ah, the grilled cheese sandwich. It's a staple of American childhood.

If you grew up in the U.S., you probably ate a lot of grilled cheese sangwiches as a kid -- except it was a slice of Kraft American Cheese between two slices of white bread, and possibly with a can of Campbell's tomato soup.


C'mon, now, class it up a little!

  • 1/2 small white onion, sliced into rings
  • 1 cup shredded extra-sharp cheddar cheese
  • 1 Roma tomato, sliced lengthwise
  • 4 slices of bacon, cooked
  • 4 slices of sourdough bread
  • butter for the bread
  1. Butter the sides of the bread that you'll grill. You know how you keep the PB&J on the inside when you're making a PBJ sandwich? Yeah. Not like that at all. Do the exact opposite of that.
  2. Sprinkle half the cheese on one slice of bread. Add half the tomato slices, bacon, and onions. Put the other slice of bread on top. Make another sandwich!
  3. Put the sandwiches in a hot skillet and cook until the bottom browns and the cheese is melty, then cook the other side.
  4. Slice 'em in half and eat. Hot damn, now that's a sandwich!

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