Grilled Cheese Sandwiches

Sorry we've been bad about keeping the blog updated; the baby has now gotten really, really interested in laptops and makes it difficult to actually write anything. But we're still cooking!

Highlights of this past week include "mexican lasagna" and spaghettini in a creamy sweet potato sauce, both of which will hopefully get a post sometime soon. Today, though, we made grilled cheese sandwiches for lunch.

And we take our grilled cheese seriously.

No pictures, sadly, and this hardly counts as a recipe, but I like sharing it regardless.

1. Start with a of your preferred bread. Rye, multigrain, or sourdough work well.
2. Plane enough sharp (2yo or older) white cheddar to cover the bread.
3. Halve or quarter some small pickled onions and place them on the cheddar. If you want to add some greens, fried onions, Branston Pickle, or other inclusions, now is the time.
4. Add some freshly ground black pepper.
5. Top with more cheese. More cheddar is never wrong, but you can also use mozzarella, jarlsberg, emmentaler, or anything else that will melt nicely.
6. Seal with another slice of bread.
7. Spread one side with garlic butter (or butter-like garlic spread), then sprinkle some cumin over it.
8. Flip it into a hot pan, butter side down. Cook, pressing occasionally, until the bottom is turning a nice golden brown.
9. Spread the top with more garlic butter and cumin, then flip it over (carefully! it's probably not all melted together yet!). Grill further until both sides are golden brown, at which point the cumin should be nicely toasted and the melted cheese will be holding the whole thing together.
10. Remove from the pan, slice, and serve.