2 hours ago
Wednesday, February 2, 2011
I have never met a person who didn't LOVE grilled cheese.
There was a place in NYC called NYC Grilled Cheese. The place was always crowded, not sure why it closed. Their sandwiches were amazing. Homemade bread sliced to order, your favorite cheese, and your favorite filling.
Their most popular was tomato, mozzarella and spinach. Yum.
Here's a new trick: I never seem to have room temperature butter laying around to smear on the bread slices before going in the frying pan, and it can be challenging trying to get that cold butter spread on the bread, so I now swipe some mayo on the outside of the bread slices and fry them. Works like a charm!
Today's lunch is saving you the butter or mayo frying pan calories.
We are toasting the bread, open faced in the toaster oven. The bread won't be as buttery greasy or with grill marks, but it's the New Year, I am trying to save calories where I can.
I use a combination of shredded cheddar and Monterey Jack cheese (any Mexican cheese blend will do).
Start with some good bread slices and spread the shredded cheese on top. Place in a toaster oven or under the broiler for a minute or two until cheese is melted.
Place a tablespoon of your favorite Mexican salsa on one slice and close up the sandwich so the filling gets nice and warm with the gooey melted cheese.
Now take a bite and smile. This is one of my husband's favorite toasted cheese combos.
If you don't have salsa, pickle relish in the middle is also a good choice.
What's your favorite grilled cheese sandwich?