Yes, this blog post does include an exclamation point in the title. Because how often do we have grilled-cheese sandwiches for dinner? Never, that’s how often. Or, I suppose, now we’re up to never+1.
Today was somewhat of a rough day at work for us both – lots of (metaphorical) fires to fight for me, lots of deadlines piling up for LeeLee. I’d fully intended to put on dinner in the Crock-Pot this morning before leaving for work, but this week is my first week back to exercising post-marathon and I confess I’m a bit rusty on my time-management skills as a result. So the Crock-Pot remained dormant and we remained … dinnerless.
Until I remembered that we had all the fixins for grilled-cheese sandwiches – complete with tomato slices, a requirement to really send them over the top.
There’s just nothing more comforting than one of these sandwiches – just smelling it cooking in the pan put my mind at ease and helped my neck muscles unfurl a bit. And knowing they were being cooked using my father’s techniques really sent them over the top.
Get yourself some slices of wheat bread and slather each slice with mayo (Duke’s if you have it – we did, and we slathered). Then add two slices of cheddar cheese, one on each piece of bread. Next, slice up a tomato and add several rings to the middle of the sandwich, and then close it on up. Butter one side and place it, butter-side down, in the waiting pan, and set the heat to medium-low. Go ahead and butter the remaining slice while you have a minute.
When one side of the sandwich is nicely golden-brown, flip ’er on over and let the other side have its day in the spotlight. Then throw it on a plate, add some fruit salad to the side, and call it dinner!
With that, we brought lunchtime to the suppertime table, and I’m so glad we did. Sometimes, a “regular” dinner can be such a hassle. Nothing wrong with reaching into the lunchbox from time to time!
:)