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
- 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.
- 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!
- Put the sandwiches in a hot skillet and cook until the bottom browns and the cheese is melty, then cook the other side.
- Slice 'em in half and eat. Hot damn, now that's a sandwich!