Lip-Smacking Grilled Cheese
I’m a sucker for a good grilled-cheese sandwich. And summer allows me to make my favorite kind, grilled tomato and cheese.
I love the way the tomato cooks ever so slightly between the bread and cheese, its juiciness and acidity offering a perfect counterpoint to the starchy bread and the rich, oozing cheese.
If you haven’t seen the recipe for tomato and grilled cheese in the Desperation Dinners column today (June 18), check it out by clicking here. Authors Beverly Mills and Alicia Ross call it a bruschetta, because it’s open-faced and baked in the oven, but it’s basically a grilled-cheese sandwich with tomato.
The cool part of their sandwich recipe is that they dip the bread slices into a small amount of Italian salad dressing. Making this on the stove, I did things a little differently, simply pouring a smidgeon of dressing over the tomato while assembling the sandwich.
The vinaigrette, though, adds a really nice touch, with its tang of vinegar and flavor of garlic and herbs.
Next time you’re making grilled cheese, add a slice or two of tomato and maybe some Italian dressing and let me know what you think.
