When making grilled cheese sandwiches, people either tend to go back to the basics (yes, slices of processed cheese on buttered white bread) or else they go over the top: 6 kinds of cheddar, two blue, a sheep and a goat. I like a grilled cheese sandwich made with a good sharp cheddar and sourdough bread. Butter each slice on both sides and sprinkle one side of each with parmesan. Grill the parmesan side on the sandwich in a cast iron pan prepared with butter and oil on medium low heat. If the cheddar cheese doesn't melt all the way though, finish the sandwich off in the oven.
Today I made a grilled cheese sandwich and I had a real craving for tomato soup. So miso plus water plus organic tomato paste plus buttermilk = a tasty tangy afternoon soup perfect with grilled cheese. Proportions? I just eyeballed it. That recipe is tweetable isn't it? I don't know my tweet lingo well enough to do it. Someone published a cookbook with all the recipes as tweets. I think that is f-ing ridiculous.
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