Grilled Cheese Days

It's cold. It's raining. It's miserable. It's not a day to go outside. It is, however, a day to stay inside, in the comfort of your own home, watching a movie or reading a book, and eating a grilled cheese sandwich with a big, hot bowl of tomato soup.

As Americans, this meal is one of the most nostalgic and comforting, something we've all eaten since childhood. But we are adults now, it's time to step up our game - no more processed, faux cheese squares individually wrapped in plastic, and no enriched white bread. Instead, quality cheeses, light seasoning, and good quality, rustic style bread. This isn't as much a recipe as it is a method, ideal for using up a variety of cheeses that might have been left after a dinner party.

Real Grilled Cheese:

1/3 lb (150g) Soft cheese, (Brie, Pont L'Eveque, Camembert, etc.)

1/3 lb (150g) Nutty cheese, (Gruyere, Comté, English or Irish Cheddar, etc.)

1/3 lb (150g) Medium hard cheese, (Raclette, Morbier, Beaufort, etc.)

1/2 Shallot, finely diced

1-2 T White wine, or white wine vinegar

Black pepper

Butter

Dice all of the cheeses and place them in a food processor, along with the shallot, a little white wine or white wine vinegar, and a few twists of the pepper mill. Pulse until the mixture comes together and is pliable. No need to over mix.

Spread some of the cheese mixture onto a piece of bread (I like rustic sourdough or something similar) . Top with another piece of bread.

In a large pan heat a pat of butter on medium heat. Once melted, lay in the sandwich and cook until crispy and golden brown, repeat on the other side. Serve with a delicious, hopefully homemade, tomato soup. That will be another recipe, though. Enjoy.