Lunch
Inspired by Salt & Fat’s article today, I decided to do something a little more fancy than my usual GCS for lunch.
Despite being a big fan of strong cheddar, I typically find it too much in a grilled cheese, and end up stealing some of the mild orange stuff we get for my daughter. Today, though, I went with 3 year old Balderson’s: grated rather than my usual sliced. In addition, I grabbed some Dijon mustard and sliced up an apple.
I usually “butter” the bread with an olive oil–based spread, but followed Jim’s lead and used regular olive oil. Whether it was the rippled pan or the olive oil, I don’t know — but it was a lot less greasy than my average grilled cheese.
I’m a bit of a one for turning the heat too high, so while the cheese was melted and the bread nicely grilled, the apple was a little less done than I’d like. One lives and learns.
A little fresh basil and some sea salt, and lunch was ready. Verdict: Best grilled cheese I’ve had.
