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Grilled Cheese Sandwiches
Served with coleslaw
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Serves 4
Prep time: 15 minutes Total time: 25 minutes |
- 1 small green cabbage
- 1 red onion
- 1 bunch flat-leaf (Italian) parsley
- 8 oz. sharp cheddar cheese
- 8 oz. milder cheese (Monterey Jack, Jarlsberg, your choice)
- 1/3 cup light cream
- 1 jar really great chutney
- 1 loaf sliced whole grain bread (at least 12 slices)
Shopping List
- Black pepper
- Dijon mustard
- Sea salt
- White sugar
- White vinegar
Pantry Items
- Chef’s knife
- Heavy skillet
- Measuring cups and spoons
- Mixing bowls
- Nonstick fry pan
- Spatula
- Tongs
- Whisk
- Wooden spoons
Tools
- Wine: Try a beer with this one. A Brooklyn Local 1 from Brooklyn Brewery would be a perfect pairing.
- Dessert: Fresh pears with lemon juice and honey
- If you have a mandolin
, use it to make the coleslaw.
Suggestions
- When you walk in the door
- Refrigerate the cheese
- Remove the butter from the fridge
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Crack open a beer and put the rest in the fridge
- Prep
- Core the cabbage and very thinly slice it.
- Peel and thinly slice the red onion.
- Rinse and pat dry the parsley. Pluck ½ cup leaves.
- Thinly slice the cheeses.
- Thickly butter 12 slices bread on one side.
- Lay out the bread, butter side down, on a work surface. Divide the cheese among half the slices.
- Spread the other slices with a thin layer of mustard. Spread the mustardy slices with chutney, if everyone wants chutney.
- Cover the cheese with the mustardy slices, butter-side up.
- Start Cooking
- Put the heavy skillet and the nonstick fry pan each over medium heat, to heat up.
- Put 1/3 cup light cream, 2 tbsps. vinegar, 2 tsps. sugar, and ½ tsp. sea salt in a large bowl and whisk.
- Add the cabbage and the onion to the dressing and toss, toss, toss. Taste and refrigerate.
- Put the sandwiches in the skillet and the frying pan and cook until they’re golden, which should take 5 minutes. Cover the pans while the sandwiches cook.
- Set the table.
- Mince the ½ cup parsley leaves, add it to the coleslaw and toss.
- Check the sandwiches and flip them if they’re golden. If the cheese is melted, you don’t need to cover the pan. If it’s not, cover it for 3 minutes, then remove the cover until the other side of the sandwich is golden and toasty, which should take 5 minutes total on that side.
- Remove the sandwiches from the pans, and cut them on the diagonal. Pile the half sandwiches on a platter and take it to the table along with the coleslaw and the rest of the chutney.
- Don’t forget the beer!
