Tuesday, October 21, 2008

Grilled Ham and Cheese


This is one where it's so simple and basic that I'm not going to bother listing the recipe. Why bother even posting about it you ask? Well, I'm bored and it's what I had for lunch. Snapped a couple pictures, so I figured why not? Besides, this is one of the best comfort foods there is and you never know when someone might need detailed, step by step instructions on how to make it. When I was in grade school I almost always had grilled cheese and Postum for breakfast. Yes, for breakfast. And yes, Postum. Don't know what it is? Well, you won't ever see it now, sadly it's been discontinued. It was a coffee substitute that my mom drank but no one other than the two of us in my family (that I recall) could stand. I think she got the taste for it from her mom, but I'm not really sure.

Grilled cheese is one of the best things ever and very versatile. It goes great with soup or filled with all kinds of wonderful things. Cold cuts, bacon, onions, peppers, whatever you like. My brother used to use that super processed turkey-loaf stuff in them, he said it was wicked good. I couldn't bring myself to try it. Today it's ham.

So, like many other good things in life this starts off with butter. I used to spread it on the bread, but since I started using a nonstick skillet I've been melting the butter right on that. You don't want to heat up nonstick stuff without something on it, it's bad for everything. Have the heat set to medium or so, not too hot or it will burn. Now you need bread. I'm using some whole wheat bread that has 50% of your daily fiber needs in each serving. So that means this is healthy! No, don't say anything. I mean it! I'm not listening, lalalala... Done? Ok. Bread on the skillet, cheese on the bread. I'm using the scary American cheese slices because that's what I like in these. Grilled cheese is actually the only thing I like them with now, I guess my palate is becoming more sophisticated. Heh. This bread is kinda big, so I need extra cheese. If the entire slice of bread isn't covered by cheese then your sandwich is seriously flawed. I said don't say it! It's healthy! I will glare at you. All right? All right. Now, a couple slices of ham. I usually rip it up a bit or else I tend to bite into it and pull the whole slice out. Now more cheese. If you leave out this second layer of cheese your sandwich won't stay together and we can't have that. Now the other slice of bread. Once that side is nice and browned, flip it. You might need more butter on the skillet. Just slide the sandwich over, plop some more down then move it back in place. Now just wait till the other side is browned and the inside is hot and melty and that's it. I like to put a little garlic salt on mine, another legacy of those childhood sandwiches. Now eat it.

14 comments:

Maris said...

Sometimes it's definitely the simple, classic recipes that taste the best. I love your addition of garlic salt - great idea! Grilled cheese is always my go-to comfort food or snack when I get home from work too late for a real dinner!

Bob said...

That's so true, Maris. Heh, my family has always put garlic salt on grilled cheese, I don't remember who came up with it. Whenever I mention it to people they always look at me funny. Till they try it. :D

Jenny said...

Funny, I think Grilled ham and cheese is totally post worthy. The garlic salt addition is perfect! I'll try that next time for sure!

Emiline said...

Mmmm, sandwiches.

Spryte said...

YUM!!!! While to do like other cheeses in my grilled cheese sandwiches now, yes... American is the best!!

Mmmmm.... grilled ham & cheese ROCKS!!!

Bob said...

Thanks ladies. :)

Zesty Cook said...

You can't beat that!!! Excellent work.

love it
zesty

Bob said...

Thanks Zesty!

biz319 said...

Comfort food at its best!

No need to make any other change!

The Brutal Gourmet said...

It was processed chicken loaf, not turkey. They used a gelatin base to glue it together, so when it was heated it came apart into an extraordinary (but by no means classy) sort of chicken salad. I would put a little diced onion in it too -- it made the processed "cheese food product" more savory :)

I have always used garlic powder instead of garlic salt -- the cheese food product is generally adequately salted for me!

The Brutal Gourmet said...

Oh, and another thing. Alton Brown has turned me on to shredded cheese instead of sliced in my grilled cheese. I like about 50/50 Gruyere and mild cheddar for an upscale sandwich. The shredded cheese melts better, and quality cheese is just so damned good.

Bob said...

Thanks Biz!

Brutal: hmmmm, yeah, 7-11 must have been out of Gruyere. I'll have to talk to their purchaser and find out when they are getting more. :P Heh.

Drew Kime said...

Oh my God, garlic salt on grilled cheese. I haven't done that since ... maybe college, but I'm thinking probably high school. Oh man, I know what I'm having for lunch tomorrow.

By the way, WTF happened to your camera with those frittata pictures? They're all, like, greenish.

Bob said...

The problem I have with my pictures mostly is that I have a narrow time window of decent light in my apartment, after that I have to rely on what I can work out from lamps. That post was also the first time using a new camera, which probably doesn't help. Compound all that with the fact that I'm just not very good at taking pictures yet (I only started when I started blogging a couple months ago) and there you go.

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