I’ve spent the past 5 days traveling cross country and back for a college graduation. I loved the trip, but hated the flight schedule and one of the airlines in particular (I’m talking about you Allegiant Air). How in the world does an airline have a plane that departs a 24 hour city (Las Vegas) at 6 AM filled with seats that don’t recline?? MAJOR FAIL! The cost of a one way flight from Las Vegas to Oklahoma City was great ($103 each with the stupid $15 carry on bag fee, $6.59 credit card processing fee, and the various taxes and fees) but the lack of reclining seats for a 3 hour flight is a deal breaker!
Having finally gotten back late Monday afternoon, with a cough, sore throat and ears that ached, all I wanted was a fuss free meal, some cough medicine, and to sleep in my own bed.
Thinking back to when you were a kid, what meal resulted in no complaints ever?
If you were me, that complaint free plate featured a perfectly crisped grilled cheese sandwich. If my Mom wanted to make me really happy she’d serve it alongside a bowl of Campbell’s Tomato Soup she’d doctored up with milk, butter and freshly popped popcorn floating in it.
That’s my idea of heaven!
Knowing the schedule of the flights I’d booked, the likelihood of tornado delays (big thanks to Jim Cantore at The Weather Channel), and that I would be eating huge meals & drinking a lot of wine over the weekend, I had prepped my kitchen ahead of our trip with the essentials.
My perfect grilled cheese
- Thick Cut Sourdough Bread – My first choice is Francisco Sourdough
- Butter – ONLY real butter, no margarine or anything else
- Cheese – If I am in a hurry it can only be Kraft American Singles, but if I have the luxury of time, I like to slice thick chunks off of a block of Sharp Cheddar Cheese
- Preheat a skillet over medium heat on your stove
- Butter one side each, of two pieces of sourdough bread
- Place first piece, butter side down, into the pan
- Layer either the American or Sharp Cheddar cheese (don’t skimp) on the piece in the pan
- Place the second piece of bread, butter side up, on top of the cheese
- Cook until you no longer see bubbles around the edges of the bread and a quick peek verifies that you have a crispy, well browned, bottom piece
- Using a spatula, flip the sandwich over onto the uncooked side and cook as directed in step 6
- Once cooking is complete slide the sandwich out of the pan and onto a plate.
- Slice down the middle and enjoy the gooey goodness.
Yeah, that (and a glass of ice cold milk) makes this girl happy!
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