The Definitive Summer Grilled Cheese Sandwich

7 Aug

BOO!

Sorry for the quiet, gang. I really had no intention of taking the summer off like that. School ended and there were two business trips and the weather got hot and there were days at the pool and days out of town and playdates and work work work, and now here we are. August. I have ignored you for far too long, and I apologize and hope you’re still with me here.

I have a treat for you today, to try and make up for my inexcusable lack of yumminess lately. The first is my new obsession: garlic oil.

My kids and I wandered into World Market recently for some hazelnut coffee syrup, and this little bottle whispered to me from the shelf, next to a nearly identical big bottle. “I’m taaaaaaasty,” it said. “You’ll liiiiiiiike me.” I turned it over in my hand a few times, shrugged, and took it home to give it a whirl in my kitchen.

To say I’m addicted is a leetle understatement. This stuff is amazing. I roasted potatoes with it–brilliant. I dipped pita in it–delicious. And today, I made a grilled tomato, basil, mozzarella sandwich with it. Which rocked my world in ways that may not be legal. It was crispy and crunchy and garlicky and fresh and I am in love, my friends.

You can make your own garlic oil by simmering garlic in olive oil, but there’s a pretty good risk of contaminating it and sickening yourself. I have seen it in the grocery store with the olive oil. This bottle from World Market is divine, and I’m going back for his big brother in the next couple of weeks. Consider it endorsed.

More to come in the next few days, my loves. Thank you for reading–I’ve missed you all.

To make the world’s best sandwich, you need:

Bread. Anything you like–I used a honey wheat sandwich bread because that’s what we had.

Mozzarella cheese. I used shredded. Two half-handfuls.

Two slices of summer tomatoes.

A wee bit of basil, fresh or dried.

A sprinkle of salt or No Salt.

About a tablespoon of garlic oil.

 

Heat a small skillet over medium-low. Brush one side of each slice of bread with the oil. When the pan is hot, gently lay the first slice in, oil side down. Quickly top it with half the cheese, the tomato, the basil, the salt, the rest of the cheese, and the other slide of bread, this time oil side up.

Cook your beautiful lunch or dinner (or breakfast, really) until the bottom slice of bread is golden brown and delicious. Carefully flip, toast, remove to a plate. let cool for a few minutes, cut, and devour. But slowly–you’ll want to savor this one.

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