I have a bad habit of going out on Friday night for a few drinks and neglecting to eat anything more substantial than a bag of chips or a bowl of fries. Consequently, I make a lot of late night grilled cheese sandwiches. This version pops up again and again. The dijon and the vinegar magically make the cheese even cheesier and the onion and the parsley cut through the richness, adding amazing depth of flavour. White bread is no match for this sandwich, it is best on sliced whole wheat or multi grain, or even better, fresh sourdough.
- 2 slices of bread, preferably whole wheat or sourdough
- 1/2 cup grated vintage cheddar
- 2 tbsp grated red onion
- 1 tbsp dijon mustard
- 2 tsp white wine vinegar
- handful chopped parsley
- butter for cooking
Grate the cheese and the onion and mix well with dijon, vinegar and parsley in a bowl.
Spread most of the mixture on one slice of bread, reserving about 2 tbsps, and then top with the other slice to make a sandwich
Melt the butter in a small, non-stick pan over medium low heat. Place the sandwich in the butter and cook for a few minutes, until the bread is golden. Before flipping the sandwich, smear the rest of the cheesy mixture on top. Flip the sandwich and let the cheese mixture cook to a beautiful golden brown crust.
Flip the sandwich onto a plate, cut into quarters and eat in front of the television.