Somehow I managed to miss National Grilled Cheese Sandwich Day. Truth be told sometimes I wish every day could be grilled cheese sandwich day. Made with sliced Kraft American singles and copious amounts of butter, the humble grilled cheese, along with hamburgers, formed the backbone of my childhood cooking repertoire.
This recipe from Patrick Drake of The 60 Second Chef is a tad more involved than my childhood efforts. For one thing it involves sweating down red onion into a lovely looking jam. No American cheese in the World’s Best Grilled Cheese either, Drake uses a combination of parmesan and mozzarella. “Why they call it a grilled cheese sandwich when it’s actually fried is a complete mystery to me,” Drake muses as he assembles this beauty of a sandwich. By the way if you’re into cheese, be sure to check out The Great Northeast Cheese Fest on Dec. 5 at Flushing Town Hall.