From Donna Hay’s Modern Classics, Book 1 cookbook. I put my own spin on it, but here is her recipe with my notes in parentheses:
– 1 1/3 cups grated cheddar (I mixed this with fresh Parmigiano-Reggiano, and really any mix of cheese would work as long as you have a binding texture and flavor, like cheddar or swiss)
– 1/3 cup sour cream
– 2 1/2 tsp Dijon mustard (or a tsp of creamy horseradish would be a-maz-ing)
– A pinch of sea salt and fresh pepper (I omitted the salt… seemed unecessary given the cheese)
– A really good, crusty, fresh bread. I used Ciabatta.
Combine all ingredients in a bowl and mix well. Spread onto four slices of bread, top with four more slices then spread a little butter over the outside of the sandwiches. Cook in a non-stick frying pan over medium-high heat for one minute on each side, pressing down firmly, until golden and crispy.
All three of us declared this the greatest grilled cheese ever and definitely just a bit out of the ordinary to make it noticeably excellent. I’m not sure I’ll ever be able to have a regular ol’ grilled cheese again.