Grilled cheese

Posted On January 24, 2009

I had in some of Tesco’s finest mature cheddar, some purple onions, some brown bread and some balsamic vinegar. I made sure there were thin slices of the first, some rings of the second and a couple of slices of the third and layered them under a grill before adding a few drops of the vinegar. I then grilled them for about ten minutes, until all the cheese had melted and the onions softened. The vinegar really made the difference with this dish: it provided a tangy, sharp edge which otherwise wouldn’t have existed, and balanced the dish beautifully, along with the heat of the onions, the softness of the cheese and the crunch in the toast. Perhaps next time, I’ll try it like in the photo, with a softer cheese and some tomatoes.