Galganov's Free Recipe for GREAT, Pomegranate-Brie Grilled Cheese Sandwiches!
Prefer the classic Grilled Cheese Sandwich? Click here!
Use a common spatula or a grill-buddy (a cast iron slab usually used for meat on a grill). I don't want a beautiful piece of meat squished ... but a grilled cheese? You bet!)
The Background Story
This Toasted Cheese Sandwich is another result of today's, Grilled Cheese renaissance. Our own adventure started with impromptu, apres-ski sandwiches. We would come home from a day in the Laurentians (in Quebec). We were invariably hungry. One evening we came home with family and were just starved.
Out came the electric griddle. We never had commercial white bread and rarely a pre-sliced cheese - single-wrapped or otherwise. What we did have was a loaf of Jewish deli rye, and a whole lot of a medium Dutch Gouda.
To the surprise of our guests, these traditionally prepared (buttered on the outside - a slice of cheese on the inside, fried to perfection on each side) sandwiches where both delicious and satisfying!
That was in the early to mid 1980's. Today we use the breads we make. Sometimes they are deli-style rye. Other times they are, like the bread used in this illustration, a little more exotic - in this case, a mostly organic, fibre enhanced, light whole wheat, cranberry-cashew bread.
Our "go-to" bread for these kinds of (diner) sandwiches is a mostly organic, high-fibre (high quality fibre supplements), light whole wheat.
The only breads which do not work well are those dense European pumpernickels and rye bread (like the German and Dutch pumpernickles). A softer structure, western style bread has nicer frying characteristics.
This is no longer the diner classic, usually served with potato chips (crisps, for our English friends) and/or a dill pickle ... and it's no longer the always inexpensive, tasty treat.
This particular variety of flavour options is one of the really fun ones. This is the only jelly flavour I personally like for a grilled cheese. We are careful to pick a very high quality jelly - free of extrenuous ingredients.
For us, the only rule for a grilled cheese is that the cheese must be the star, and the bread is the supporting love interest.