Lets cook! Grown-up Grilled Cheese

April 2, 2010

Tomato soup (usually Campbell’s condensed from the familiar red and white can) and grilled cheese sandwiches have been a staple for American kids as long as I can remember (and that’s more years than I will let on right now…). I recently, and after a long wait, had the more grown-up version of this classic that is (on occasion) served at the Wave restaurant at Disney’s Contemporary Resort. This establishment opened on the ground floor of the Contemporary in mid-2008 and is becoming (along with the Kona Café at the Poly) one of my “go-to” dining spots… both have been good, reliable in both food quality and service, reasonably priced (for Disney sit-down dining) and, at most times, fairly easy to get into. We’ll do a more complete coverage of this restaurant in the future, but for now we’ll move on to the appetizer section of the menu…

There is always a soup, along with a special “accompaniment” – the selections rotate out fairly frequently… Right after the restaurant opened, Kevin Klose of the DIS Unplugged podcast did a review of the opening day dinner service (you can listen to his review on the June 10, 2008 episode here http://www.wdwinfo.com/disney-podcast/archives-2008.htm). On that visit they had the Tomato Soup served with Grilled Cheese Sandwiches as the side – his review was so glowing of the sandwich sides that I was just aching to try them! I (along with She-Who-Shall-Not-Be-Named) went for lunch only about two weeks later… sadly the tomato soup wasn’t offered on that day (the soup was, as I recall, a bean soup with small corn muffins as the accompaniment, which was good as well…). The chef came by our table and as we complimented him on the entire meal, which we had both enjoyed, I mentioned that I was disappointed in not being able to try the tomato soup and cheeses sandwiches I’d heard about… he noted that they were changing the soup on a regular basis, so we’d just have to return and hope for the best on getting our sought-after grilled cheese…

I’d been to the Wave two or three times since, with nary a glimpse of the elusive Tomato Soup and Grilled Cheese… but a few weeks ago during the Princess Half-Marathon weekend, Mistress Sandra and I had my pre-race dinner at the Wave… low and behold, there it was on the menu…

As we got our appetizers, Mistress commented on how cute the little sandwiches were… and then I put one in my mouth… wow… have you seen the Food Network show “The Best Thing I Ever Ate”? It was like that – this was literally one of the best things I ever put into my mouth… I gave a piece to the Mistress – she paused, covered her mouth with her hand, and I though we were going to have that deli scene from “When Harry Met Sally” re-created in the Wave… it was like a religious experience.

And, no, there was no fancy secret ingredient, no truffles or the like, just a great combo of Swiss and goat cheeses, good bread, all grilled until the bread was crispy on the outside and the cheeses gooey inside – simple but great. The tang of the goat cheese and nutty flavor of the Swiss made for a great compliment. We had a very good meal top to bottom that night, but we both agreed that the best thing was, yes, the grilled cheese sandwiches.

So, dear readers, here is my take on these – I’m sure it’s not exactly the same, but it turned out pretty darn good… If you’re freaked out by a “recipe” without exact measurements, just breathe and relax, after all, it’s just a darn grilled cheese sandwich!

Grown-Up Grilled Cheese

Serves 2 (okay, if you can’t figure out how to make this for 1 or for more than 2, well, sorry…)

4 slices bread (I think Rye is very nice for this, I used a Marble Rye ‘cause it was so darn pretty. Sourdough would also be very good. In any cause use a good quality bread with some flavor of it’s own.)

Pretty Marble Rye Bread!

2 to 4 slices Swiss cheese, preferably aged.

Goat Cheese (I had some crumbled on hand, so that’s what I used, about 2 – 3 tablespoons per sandwich. Otherwise slice some about 1/4” thick or a bit less, enough to cover the bread completely.)

Mustard (Dijon is what I used, but something like spicy brown “deli” mustard would work too.)

Butter (room temperature, about a tablespoon or a bit more total)

Lightly spread the bread slices with mustard.

Add the goat cheese and sliced Swiss on top of mustard.

Press the sandwich halves together (you following this? Not being too difficult on you I hope…). Lightly butter one side of the sandwiches.

Like the fancy plate?

Heat a pan to medium or medium-low heat (you kinda have to play this one by ear, you want to cook the sandwiches until golden brown on the outside, but still long enough for the insides to get nice and melty… ). Add some of the remaining butter to melt in the pan and then put the sammies in with the unbuttered side down (or you could just butter both sides of the sandwiches, but it’s a bit messier…). Press down a bit on them with a spatula and when nice and golden on one side turn and finish cooking until brown the other side and the cheesy innards are soft and melted.

Remove from the pan, slice as desired and eat! If you like, serve with soup of your choice, and feel free to dunk!

Back to the kitchen… guess we’re gonna have to come up with a soup recipe to share soon…

3 Responses to “Lets cook! Grown-up Grilled Cheese”

  1. Lindsay Says:

    I really, really really want one of those now. Grilled cheese for breakfast YUM!

    Like

  2. sambycat Says:

    i’m hungry. thanks for NOTHING!!!!!!!

    Like


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