Classic Grilled Cheese for a Rainy Spring Day

Early this morning, rain began to fall in the Bay Area—a beautiful sound for all of us who live in the drought-parched West. It lifted my spirits for another reason, too: Rain is grilled-cheese weather.

Should you be heading to the kitchen right now to make one (like I am), here are a few tips to make your sandwich as good as it can be.

• Pick a good flavorful creamy cheese, like sharp Tillamook cheddar
• Coarsely shred the cheese (slices won’t melt evenly)
• Butter the outside of the bread, not the pan, for the most even browning
• Cook it slow: Use medium heat, and let it brown for at least 4 minutes per side, so it turns golden, crunchy, and properly gooey

Then, if you want to gussy it up a little, add one or more of these before you grill:

• Prosciutto or cooked bacon
• Sliced avocado
• Sliced tomato
• Sliced crisp apple
• Thinly sliced onion sautéed with fresh thyme leaves
• Mango chutney or fig preserves

These are all especially good with cheddar.

A great grilled cheese sandwich and the sound of rain restoring the earth…This makes my day.