Bread and Butter

My adopted aunt and uncle, Judy and Bob, like to tell the story of how they learned the secret to the best grilled cheese sandwich in L.A. They were having lunch at Joan’s on Third, where Bob is a regular, and had insisted that Judy join him simply to try the grilled cheese.

As they were cooing over the sandwich, Joan herself came out of the kitchen. Bob being Bob called her over to their table to rave about the sandwich and beg her to reveal her secret.

“It’s the bread, isn’t it?”

“Naw, you can use any bread really.”

“Then it’s the cheese. Something fancy and French, right?”

“Nope. You can make a good grilled cheese with cheddar if you want.”

“Then what is it? What’s your secret?”

“Butter. Lots of butter.”

There are few things in life that can’t be improved by adding ample amounts of butter. Grilled cheese ain’t one of them. You simply can’t be shy with the butter.

In our household, grilled cheese sandwiches – or paninis, their more sophisticated sounding cousins – have become something of a staple. Nothing is more satisfying after a long day than melted cheese and toasted bread. Plus, the basic cheese-bread framework can be a brilliant vehicle for using up the random remnants pining away in your refrigerator. Frankly, once you add slabs of butter and melted cheese, very little can go wrong.

Depending on my whim and ingredients available, I’ve been known to make such variations as mozzarella, tomato and pesto; cheddar with grilled onions and chutney; turkey with cream cheese, seven pepper jelly and red onions; ricotta with grilled vegetables and balsamic; or goat cheese with fig preserves and prosciutto.

On most evenings, I tend to make fairly involved meals – or at least ones with multiple steps, cookware, and a diversity of ingredients. But if I were to play to my audience, every night would be a grilled cheese night.

Take Tuesday night. John walked in the door late from work and ravenous. He looked tired and grouchy, like he’d be eager to pick a fight – that is until he got a glimpse of the plate that I had set out for him. I had made grilled Brie, apple and arugula sandwiches on individual demi-baguettes.

I thought the boy was going to weep.

“Sandwiches? I looooove sandwiches. Did I ever tell you how much I love sandwiches?”

This is, in fact, his mantra for grilled cheese night, followed by a big kiss and a dopey grin like a kid on Christmas morning.

He happily munched away – oohing and ahhing – occasionally coming up for air simply to repeat, “I looooove sandwiches. Did I ever tell you how much I looooove sandwiches?”

When he was done, he made a big fuss over staring at his empty plate and sticking out his lip in a ridiculously overwrought, pouty face.

“Are you really going to finish all of yours?”

He thinks the secret is in my bread-to-cheese ratio. I let him think that – but by now, you’ve figured out the truth.

It’s all in the butter.

Grilled Brie, Apple and Arugula Sandwiches

Serves 2

 

Since I don’t have a panini press, I use a grill pan. Then I take a heavy frying pan and stack it on top of the sandwich – and for extra weight – layer a semi-full tea kettle on top. It sounds insane, but it’s actually rather stable and allows for strong grill marks and some good smushing action to take place.

2 demi-baguettes (or a standard baguette cut into four, 6-inch slices)

1 tablespoon unsalted butter, softened

3 oz firm Brie

½ apple, cored and cut into thin slices

½ cup arugula

1. Slice each baguette nearly in half, keeping one side hinged to help hold the sandwich together. Slather both sides of bread generously with butter. If you’re feeling health conscious, skip this step. But know that your sandwich will suffer.

2. Cut the Brie into long thin wedges and layer so that no bread remains “naked.” Divide apple slices on top.

3. Heat a grill pan over moderately high heat. Melt remaining butter in the pan.

4. Cook sandwiches using the above mentioned stacking method, pressing down occasionally and turning over once, until bread is golden brown and cheese is melted, about 5-7 minutes total.

5. Tuck arugula into sandwiches, and dig in.