June 28, 2012

'Not a Grilled' Cheese Sandwich


Bread with a few slices of cheese seems to be a go-to sambo. Whether you're a mature red cheddar, white cheddar, sliced, grated, brie or processed cheese, brown bread or white bread type of person it is safe to say: a cheese sambo never fails. It is what is it. It can be simple: bread, butter and cheese or slightly- slightly fancy with some chutney or piccalilli spread on.  

In my opinion a toasted or grilled cheese sambo is the bomb. It can't be beaten. It is so comforting. I just love what happens to cheese when it melts. It goes stringy, oozy and is just about the best thing in the world. No exaggeration.  


I have made (and eaten) a good few grilled cheese sandwiches. Normally, I would make a grilled cheese under the grill. However, our electricity hasn't been playing nice this week. So, we've had to come up with lunches and dinners that can be cooked on gas. This cheese sambo was cooked toasted and melted in a pan.

Boy, oh boy! Talk about life changing! I'm converted. There is something so satisfying about cooking in a pan over a flame. The crispy crusty golden exterior you get on the bread as it is cooking is mind blowing. Once you cut into the sandwich the cheese just oozes out in the most beautiful way possible! It really is art. 

I made my sambo with fresh bread, fresh mozzarella and fresh tomatoes. Go fresh for a Grade A sambo!

If you wanted to make a meal out of this sambo it would go so so so so well with this roasted spicy tomato soup I made the other week. 

Damn!! Why didn't I think of that!

Enjoy,

Holly, x


Sandwich for one please: buttered bread, sliced mozzarella and sliced tomato.


Assembly: tomato on top of bread...


...cheese on top of tomato.


Close up your sandwich and butter the outside.


Lay the buttered side down in a hot pan, butter the other side.


Flip once golden brown. Continue flipping until the cheese is perfectly melted.

Recipe, makes 1 Sandwich


2 Slices Sourdough Bread/Fresh Bakes Bread, sliced
1 Tomato
3 Slices Mozzarella 
Butter


Slice two pieces of bread about 1/2 an inch thick.
Slice the tomato and mozzarella into three slices.
Butter the bread.
Lay on the tomato followed by the mozzarella. 
Lay the second piece of bread on top, buttered side down.
Once your sandwich is made, heat a small frying pan.
Once hot, butter the outside of the sandwich with butter-this helps to prevent it sticking to the pan and gives it a lovely crispy outside. 
Cook on one side for about 2 minutes or until golden and crispy brown, flip over and repeat on the other side. 
Flip the sandwich twice more to ensure the mozzarella is oozy and meltly!
Cut in half and enjoy!

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