There are very few foods I am a purist about. Part of this is, I’m sure, because of my profession and the joy and necessity of riffing, combining and reinventing. Also, I’m a firm believer in live and let live — or eat.
So to those who swear a grilled cheese must be made in a skillet and contain only cheese, well, I hear you, and I’m sorry. Because I love putting anything and everything inside this classic sandwich, while maintaining it can still be called a grilled cheese. It’s a blank canvas, ideal for all kinds of additions that bring more flavors and textures into the mix. I’ve tucked sliced tomatoes and apples, corn kernels, kimchi, chutney and pickle chips inside. I’ve slathered the bread with chili crisp, mustard, fig jam, pepper jelly and cherry pepper relish.
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