i love cheese. if i ever become lactose intolerant i would just up and die. hopefully that never happens.
while there are many variations to the classic grilled cheese sandwich, they are usually made the same way. butter two pieces of bread. and place butter side down in skillet. fill with cheese and other fillings. cook over medium high heat. flip. done.
mine is really no different. except at the very end i re-butter the bread and sprinkle it with parmagio reggiano cheese. then i flip the sandwich and repeat to make a nice crispy crust of cheese.
i’m not going to have much written below other than what i use for my grilled cheese and that i grew the tomatoes and sage, baked the bread, and cut the cheese (heh) myself.
crunchy, salty, warm, gooey, and tasty.
grilled cheese sandwich with tomatoes and sage
2 slices whole wheat bread
spreadable butter
grated extra sharp cheddar
parmigiano reggiano cheese, grated
1 tomato, sliced
salt
freshly cracked pepper
4 sage leaves, torn into small pieces.
