Plain and simple: How to make legitimate grilled cheese in under 30 minutes, from my family’s kitchen to yours.
A large loaf of Ciabatta bread
A large tomato
Twoishmaybe cups of any cheese of your preference (Jarlsberg though…), shredded
Any additions of your choice, i.e. olives, capers, green onions (lol), chicken
STEP ONE: Cut the bread however you want, but you should probably cut large pieces in the width you’d like, then cut that in half, so that the crust is at the bottom.
STEP TWO: Drizzle olive oil on the bread.
STEP THREE: Cut the tomato into thin slices and place on bread. Salt. After the tomatoes you can add your own stuff, so they’re in between the tomato and the cheese. Then add as much cheese as you want. It may look like you really piled it on, but I’ll just say that once it’s melted, it’s not as cheesy as it looked before.
STEP FOUR: Put the bread on a baking sheet and place on the top shelf of the oven, on broil (which does in fact mean only the top burner’s on). Keep the oven door ajar, and watch for the cheese to melt and brown in spots – don’t go too far, this won’t take more than 10 minutes.
STEP FIVE: Let cool, eat, repeat.
Original recipe can be found…oh wait! Right here.
|So that’s how much cheese was put on to get what’s melted in the top photo
I guess there are a lot of things, but stuffing peppers is a good way to go. With Colleen’s quinoa, Kelly’s olive oil and pineapple, and Jonathan’s supervision, a late night dinner was served. I think the pictures say the rest…
|Pinto beans, carrots, onions, heck throw in some pineapple