Did you know that the month of April is Grilled Cheese month? I didn’t either until recently. Maybe that explains why my youngest has been requesting a grilled cheese almost everyday this week. My other two aren’t big fans of grilled cheese but my youngest, well he loves it. To be honest I haven’t had a grilled cheese in ages. Last time I think was before I had kids. Such a same considering I am a huge cheese lover.
My favorite thing to eat with grilled cheese is some tomato soup, I especially love dunking my sandwich into the soup. But alas I have no tomato soup. I made two versions of grilled cheese this week. The classic and then my own simple yet full of flavor version.
Each version starts the same way, with buttering your bread (for the classic I used the Millet Chia bread from Udi’s).
Next brown the bread with your cheese on so it can start melting into it’s ooey gooey goodness. Once it’s to your desired brownness put the other piece of buttered bread in and flip the already browned piece and place on top of the piece you just put in.
A lot people tend to cook it on a high flame with will get you browned results faster but you also risk burning your bread while waiting for the cheese to melt. Try next time cooking on a medium heat, it will take a little bit longer to brown but you won’t end up with burnt bread.
The ends result. Not too crispy, not too browned, just perfect.
Oh look at all that cheesy goodness.
Now for my version I used the Omega Flax & Fiber bread from Udi’s. Same basic instructions as the classic version but with this one I used a slightly bigger pan so I could cook up
some a lot of sliced red onions and both pieces of bread all at the same time. When the onions were all done I placed them on the piece of bread with the cheese on it, then I topped it with a handful of baby spring mix and then placed the remaining piece of bread on top.