Food on Friday: grilled cheese for grown ups

Growing up in the 90s, I didn't exactly eat healthy snacks when I came home from school.  Sure, we had baby carrots in the fridge--although usually in a little plastic package with ranch dressing for dipping attached--but my sister and I most often microwaved a plate of Totino's Pizza Rolls or ate leftover Mac n' Cheese.  Saved By The Bell was almost always involved and then, luckily, since it was still the 90s, we would go outside and play and burn off all the junk we'd just consumed.  

When Peter came home hungry from work at 2:00 p.m. yesterday, it felt like an after school snack kind of moment.  It was overcast and cold out, so comfort food was calling my name.  Hence, the grown up grilled cheese.  

I decided on two flavor combinations: apple, cheddar, sage and tomato, basil, pecorino.  I used some delicious, slightly sour, crusty bread and generous amounts of butter (this is not one of the healthier recipes on here).  Every once and a while, a chilly afternoon just begs for a little bit of fat.  

The recipes on here aren't exact and I suggest just using your best judgement. This isn't science and, as long as there is cheese involved, there is pretty much no way to mess it up.  

Apple, Cheddar and Sage Grilled Cheese

Makes 3 sandwiches

6 slices fresh bread (don't use sandwich bread)

1 apple

100g (3.5 oz) cheddar cheese

3 sage leaves, chopped

2-3 tablespoons melted butter

Heat a skillet over medium heat.  Brush one side of one piece of bread with melted butter.  Layer cheese, apple and sage on the opposite side (with no butter).  (I have found that the sandwich sticks together better if you do some of the cheese below the apples and some on top of the apples.)  Brush the outer side of another piece of bread with butter and use that to finish off the sandwich.  Repeat for two more sandwiches.  Place on skillet and on both sides until cheese is melted and bread is golden brown.  Watch it carefully so that it doesn't burn.  

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Tomato, Basil and Pecorino Grilled Cheese

Makes 3 sandwiches

6 slices of good fresh bread

1 tomato

8 basil leaves, chopped 

Sliced pecorino (I used pecorino with spicy paprika)

1 ball mozzarella 

Heat a skillet over medium heat.  Brush one side of one piece of bread with melted butter.  Layer one thin slice pecorino (it's a strong cheese, so you don't need a lot), tomato, mozzarella and basil on the opposite side (with no butter).  (Again, I have found that the sandwich sticks together better if you alternate pieces of tomato and cheese.)  Brush the outer side of another piece of bread with butter and use that to finish off the sandwich.  Repeat for two more sandwiches.  Place on skillet and on both sides until cheese is melted and bread is golden brown.  Watch it carefully so that it doesn't burn. 

Enjoy these sandwiches at home on a rainy day or with a little tomato soup...maybe even this weekend!  We have the perfect grilled cheese weekend coming up:  it's supposed to be cold and rainy out.  We may even get our first snow tonight!  Can you imagine that?

Happy Friday and have a fantastic weekend!