The Editor's Perfect New Year's Eve Grilled Cheese Sammich

Okay, I know you're busy getting ready to bring in 2012, running around buyin' out the liquor store, maybe rolling a few tamales, digging your clip-on tie and dress shoes out of the box in the attic, curlin' your hair, and washing your prettiest undies. So you might not have time to feed yourself right now.

I have your answer. The Editor just made the best grilled cheese sandwich in the world. I think it's EXACTLY the thing you need before you start inundating your po' ole belly and liver with alcohol. OR this may be the best hangover food you ever had, either way...

It's a lot easier to list the ingredients than it is to explain how to make this sammich. But The Editor gets big points for perfecting the art of sammich grilling. No way could I translate exactly, in the end, but you can figure it out, I'm sure.

The Editor's Perfect New Year's Eve Grilled Cheese Sammich

Chop up one clove garlic, fine. Brown it in 1 tablespoon olive oil. 

Add 2 tablespoons butter to pan and melt it. 

Here's where it gets complicated:
Swipe bread pieces in pan on the inside side (know what I mean?) of the bread. So now you have a couple of pieces of plain bread, each with a coating of garlic-y goo on only one side. 

LAY ONE PIECE ASIDE AND DON'T TOUCH IT YET.

Add about a tablespoon more butter to pan. Fry up ONE of the bread pieces with the inside gooey side down -- then flip it over (to the plain aka outside side) and toast the outside side in the now sopped-up/relatively dry hot pan.

Now... hang on, you can do this, I promise... 

Flip the slice in the pan over and lay the following on the inside gooey side:

3 quarter-inch thick slices medium cheddar

sprinkle (about a tablespoon or 2) shredded mozzarella

Pick the cheesed slice up with a spatula. Slide the other, non-cheesed slice GOO SIDE DOWN in the pan. THEN put the cheesed slice, PLAIN TOASTED SIDE DOWN/CHEESE UP, on top of the non-cheesed slice.

This, let's say, perfection-oriented bread-flipping trick is the key, I think, to this otherwise plain ol' sammich.While the bottom slice is toasting, the cheese is melting on the upper slice.

Now -- put your sammich together, cheese side of one slice against the now-fried goo side of the other. Then finish by putting the sammich back in the pan, untoasted side down.

I'm exhausted just from trying to transcribe this process. But I swear, it's worth it. And it's actually a lot easier to do than to read about.

Comments

[The Editor]

And The Editor was heard to exclaim:

No, you flipped it one too many times!

[TPK Bodhisattva, of course]

Uncle.

[Mira]

Love the idea of the combination of cheddar and mozz. Hafta try that next time.