Aunt Buzz’s Grilled Cheese

Yesterday, I posted about Baked Ranch Saltines and Cheesy Tomato Soup.

Today, I want to remind you about my Aunt Buzz’s most excellent grilled cheese – the perfect accompaniment to tomato soup.

The basics of my Aunt’s grilled cheese were that she added mustard, mayonnaise, and a bit of pickle relish to Pepperidge Farm Country White Bread.

I have (of course) gone a bit beyond that.

•Sourdough bread
•Colby Jack cheese
•Sweet pickle relish
•Butter, softened

Note 1: Of course, choose the bread, cheese(s) and relish you prefer. You could even add some sliced cold cuts and make it your own.

Note 2: The sourdough loaf I prefer is large enough that two slices are more than adequate for two sammiches for us. Your appetite(s) may vary.

Spread the mayonnaise and mustard on each slice of bread, then add the cheese and the relish.

Because I happen to like relish on mine, and my husband does not, I only added relish to one of the sammiches.

Warm a skillet over medium-high heat, then cut the bread in half (again, depending on the size of your bread slices) and close the sammiches.

Spread butter on one side of each sammich, and then place it, buttered sign down on heated skillet.

Apply butter to the top of each sammmich and cook for a few minutes, until the bottom is golden brown and the cheese is beginning to melt.

Flip each sammich and cook until the other side is nicely golden brown and the cheese ooey-gooey.

Remove from the pan and let rest for a minute or two, just enough time to let the cheese come back from really ooey-gooey.

Slice each sammich in half, if you like, and serve; preferably with tomato soup on a cold winter’s day.

This entry was posted in Cheese and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.