This is the dish that prefaced the Annenberg Cookbook - my dormmate Rebecca's grilled cheese.
A few facts about Rebecca: She is one of the most flexible cooks I know, adding a pinch of this or that to her tray for another go. A fellow Minnesotan, Rebecca brought back German recipes - including a sweet almond bread - to try the first month of school. Every Sunday, she insists on a Veritaffle, actually mixes the Belgian waffle and plain mix in the iron for a swirled pattern, and brings her own legit maple syrup, to boot.
And about the grilled cheese - my roommate came back earlier this week to tell me about this "must-have." The next night, I snagged a third of Rebecca's sandwich, and since then, all of us have been making sandwiches on our own. It's fairly simple, as it should be:
- 2 pieces bread
- 1 slice cheese
But here's the kicker:
Add oregano, dill and red pepper as needed on top of the sandwich.
Yes'm, the red pepper dust basically makes the sandwich magical. In the few days since, a few variations have come up. For example:
- putting red pepper, oregano and dill inside the sandwich instead of the outside of the bread,
- inserting ham/cheese/sliced tomato
- using healthier whole-wheat bread
- putting salsa inside the sandwich (but between two slices of cheese, so that the bread doesn't get soaked)