Ruth Reichl's Crispy Grilled Cheese

Ruth Reichl makes the best grilled cheese sandwiches, and my children know it. The technique described here is somewhat unconventional, but who cares? My son has studied in the ways of delectable grilled cheese and will carefully replicate this recipe when all the ingredients are on hand. Serve with Quick Tomato Soup for an easy weeknight dinner.

Ruth Reichl's Crispy Grilled Cheese 

From My Kitchen Year by Ruth Reichl

Makes 1 sandwich

1 tsp chopped shallot

1 tsp chopped green onion

1 clove minced garlic

4 oz shredded cheddar cheese, divided

2 slices sandwich bread, thickly sliced

Mayonnaise

Butter

Combine the chopped shallot, green onion and garlic with 3 oz of shredded cheddar. Mix well. Butter one slice of bread and mound the cheese mixture on the buttered side. Butter the second slice of bread and press onto the cheese. 

Heat a heavy non-stick frying pan over medium heat. Spread the outside of the bread with mayonnaise and stick half the remaining shredded cheddar on it evenly. Place the sandwich, cheese side down in the pan where the cheese will melt and make a crisp crust. Spread mayo and the remaining cheese on the remaining side of bread. 

Fry for about 4 minutes per side or until the interior is softly melted and smells great. Mmm-mm. Remove sandwich from pan and cut with a sharp knife.