Grilled cheese and childhood cooking
So when I was a little girl I learned to cook not only from my Mom and Grandmothers but cookbooks. One book we had was an old children's Better Homes & Gardens Junior Cookbook like the old classic red check tablecloth adult book. This book was my Mom's when she was young and had all kinds of simple kid friendly recipes. From how to make ice cream floats, s'mores and hot dogs one of my favorite recipes was grilled cheese. In the book it was your basic sandwich; american cheese bread toasted...your done. The book is awesome, Mom still has it and I like to look at it from time to time when I visit. It has all these 1950's illustrations and photos and the instructions and food dishes are pretty emblamatic for the era it was written.
Of course as I got older american cheese and regular sliced bread evolved into more complex combos but the basic fact is, it is still grilled cheese, an American classic food!
I experimented with all kinds of recipes I remember useing many of them with varying degrees of sucess while growing up. Imagine my delight to see you can get the exact version my Mom has brand new on Amazon.com!
It's so easy to get all complex when you cook even my grilled cheese has more ingredients these days than it did when I was a kid. But there are times when all you need is three slices of american cheese and two pieces of bread buttered on the outside and grilled until the cheese melts. So, take your pick I give you my adult grilled cheese:
Cybele's Grilled 4 Cheese & Chicken Sandwich
Ingredients:
Sliced bread (I like either sourdough or Orowheat's Dill Rye)
Sliced Swiss cheese
Sliced Medium Cheddar
Sliced Provolone
Sliced Colby/Jack
2 tablespoons Teryaki sauce
Packaged pre-grilled chicken strips
Mayonaise
Butter
Garlic (dried)
1. Open the chicken strips and grill them on the stove top with the teriyaki sauce for 2-3 minutes each side just to warm the meat and add some teriyaki flavor.
2. Butter the outside of each slice of bread, then sprinkle a little dried garlic on them.
3. Place the bottom slice in the pan and using a spoon spread a little mayonaise on the inside then layer as follows: 2 slices of cheese(any combo), enough chicken strips to create a layer the other 2 slices of cheese (again any combo).
4. Then holding the top slice buy the edges put a little mayo on the inside of that slice as well and put on top of the sandwich.
5. Grill until each side is a golden brown. I've used a Panini maker or my Pampered Chef square grill pan to make these sandwiches both create those nice grill stripes.
I like to serve this with a tomato basil soup, Progresso has an excellent version as does Safeway in it's soup section.
Vegetarians can remove the chicken and just spread a little teriyaki in withe mayo. I've also used some tasty sliced delli ham for something reminicent of a French Croque Monsieur. Some other cheese types are just fine of course the ones I use are just my favorites. But there are lots of different cheeses out there.
I experimented with all kinds of recipes I remember useing many of them with varying degrees of sucess while growing up. Imagine my delight to see you can get the exact version my Mom has brand new on Amazon.com!
It's so easy to get all complex when you cook even my grilled cheese has more ingredients these days than it did when I was a kid. But there are times when all you need is three slices of american cheese and two pieces of bread buttered on the outside and grilled until the cheese melts. So, take your pick I give you my adult grilled cheese:
Cybele's Grilled 4 Cheese & Chicken Sandwich
Ingredients:
Sliced bread (I like either sourdough or Orowheat's Dill Rye)
Sliced Swiss cheese
Sliced Medium Cheddar
Sliced Provolone
Sliced Colby/Jack
2 tablespoons Teryaki sauce
Packaged pre-grilled chicken strips
Mayonaise
Butter
Garlic (dried)
1. Open the chicken strips and grill them on the stove top with the teriyaki sauce for 2-3 minutes each side just to warm the meat and add some teriyaki flavor.
2. Butter the outside of each slice of bread, then sprinkle a little dried garlic on them.
3. Place the bottom slice in the pan and using a spoon spread a little mayonaise on the inside then layer as follows: 2 slices of cheese(any combo), enough chicken strips to create a layer the other 2 slices of cheese (again any combo).
4. Then holding the top slice buy the edges put a little mayo on the inside of that slice as well and put on top of the sandwich.
5. Grill until each side is a golden brown. I've used a Panini maker or my Pampered Chef square grill pan to make these sandwiches both create those nice grill stripes.
I like to serve this with a tomato basil soup, Progresso has an excellent version as does Safeway in it's soup section.
Vegetarians can remove the chicken and just spread a little teriyaki in withe mayo. I've also used some tasty sliced delli ham for something reminicent of a French Croque Monsieur. Some other cheese types are just fine of course the ones I use are just my favorites. But there are lots of different cheeses out there.
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