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From the simple and time‐honored technique of melting cheese on bread come the now‐classic Tuna Melt, Reuben, and, best of all, the Cuban Sandwich (see variations below). Grilled cheese is vastly improved by the addition of your favorite dressing, from spicy mustard to (page 763), to any salsa (tomato‐onion, pico de gallo, sicilan pesto, or green tomato) (pages 772–773). Or you can add ham, bacon, or other cooked meat, or tomatoes, pickles, or other sliced vegetables.

Ingredients

• 1 tablespoon butter or oil
• 2 slices any bread
• 2 or 3 ounces (several slices) good melting cheese: Emmenthal, Gruyère, Jarlsberg, Cheddar, etc.

Preparation

Place a small skillet over medium heat and add the butter or oil. Make a sandwich of the bread and cheese.

When the butter melts or the oil is hot, place the sandwich in the skillet. Cover it with a plate and weight the plate with whatever is at hand—a couple of cans of soup or a small but heavy pot cover, for example.

Cook until the bottom of the bread is lightly browned, about 2 or 3 minutes. Turn and repeat. Eat immediately.

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Source: How to Cook Everything