COOK SIMPLY

BY SUSAN MYKRANTZ

 According to USDA statistics, in 2021, the most recent data I could find in a quick internet search, Americans consumed about 40 pounds of cheese per person per year. Over half of that cheese was consumed on a pizza. But we also consumed our cheese in such favorites as macaroni and cheese, lasagna, and a childhood favorite, toasted cheese sandwiches. May is American Cheese Month and what better way to celebrate than with a toasted cheese sandwich?

An even better and tasty way to celebrate is to use cheese from your local cheese house or bulk food store. I have found that the cheese I buy at my local cheese house is often less expensive and better quality than that in the grocery store. Maybe I am just fortunate to have several cheese makers in my area who produce good quality award-winning cheeses. Ohio ranks tenth in cheese production and first in Swiss cheese production. I am not a fan of Swiss cheese, so the fact that I can find my favorites such as Colby, Cheddar or Monterey easily is a benefit.

But enough with the facts and down to business. How do we make the perfect toasted cheese sandwich? It starts with bread. You can use plain old white bread or if you want to dress it up and add some flavor, you can use rye or sourdough bread. Multigrain breads work as well as crusty country-style bread. It works best if the bread is only about 1/2 inch thick. If the bread is any thicker, it takes away from the cheese, and the ability of the cheese to melt into gooey lusciousness.

The next step is choosing the perfect cheese. The perfect cheese isn’t too hard with low moisture, like parmesan, or too soft and too much moisture, like ricotta. The perfect cheese has enough moisture and a low melting point. It also has a mild flavor so it doesn’t overwhelm the sandwich. American cheese is a classic favorite for toasted cheese sandwiches, followed by Cheddar, Brie, Swiss, Monterey Jack, Gouda, Gruyere, Havarti, Fontina, and Provolone cheeses.

The next question is how much cheese is enough and whether it should be sliced or grated cheese. Figure about 2 to 3 ounces for a perfect sandwich if you are using it as a main course. I used to use cheese slices for my sandwiches, but occasionally I would buy a chunk of cheese and cube it for macaroni and cheese or just to eat as a snack. But I also found that shredding the cheese for my macaroni and cheese made it melt better. I figured if it melted better for that it could work for my toasted cheese sandwiches. Using grated cheese not only allows you to spread the cheese evenly across the bread, but it packs more cheese per bite. And if you want to use a couple of different cheeses for variety, it is easier to blend the cheeses.

The next step is grilling the sandwich. Some people think the secret is using mayonnaise, but I prefer butter. You just need to watch the sandwich to make sure it doesn’t burn. And, the second secret is using a well-seasoned cast iron skillet over medium heat.

So, what happens if you are tired of plain old toasted cheese? You can dress up your sandwich if you want to. Our local library celebrated National Grilled Cheese Day with a tasting of different combinations of cheese, bread and condiments.

For example, you can put together bread, cheese, and a hot dog, add some ketchup and mustard, and cook until warmed throughout. Some people like cheddar cheese with their apple pie, Adding slices of a tart apple to your cheese sandwich adds a new twist to an old favorite.

One of the better combinations was Italian bread, tomato slices, provolone cheese, and some basil pesto This was an awesome combination.

In short, no matter what bread or cheese you choose, a toasted cheese sandwich is a simple, easy, tasty addition to any meal. Until next time, simply cook.