Slabs of bland American cheese. Bread that has about as much substance and flavor as a cotton ball. If it were not for the caramelized butter on the outside, most grilled cheese sandwiches would not have any personality at all.
Imagine a delicious grilled cheese that is no more work than removing the plastic sheets from the plastic cheese. Rich, flavorful, sharp cheddar (preferably from the UK) makes a wonderful sandwich and uses less cheese. Throw in some thinly sliced shallots (or leeks if you have them) on some interesting 12-grain bread and you have a feast.
The key is shredding the cheese, and I often use my grandmother’s old Mouli grater. My mom kept a newer version in her Salt Lake City kitchen, and you can find them in kitchen stores or online. Any grater will do, and if you must you can slice the cheese. Just make it thin and do it in layers. Spread the shallots in and around the cheese.
Look through the photos that are with this article for simple instructions on how you can turn a good sandwich into a great one. Add a cup of hot soup and a spear or two of crisp garlic dill pickle on the side and you can handle the coldest Utah day.
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