Grown-up Grilled Cheese

      When my kids were teenagers, I tried to introduce them to more mature food. "Blue Box" macaroni and cheese, processed chicken extruded into shapes and fried into "nuggets," and individually wrapped processed "cheese food" slices gave way to baked macaroni, actual chicken, and real cheese. We collaborated on dinner, and I taught them to read recipes, chop, and season in a balanced way.

     I used to get "Taste Of Home." It was a magazine comprised of recipes sent in by home cooks. Each issue featured a theme, and the recipes were organized around that holiday, season, or food item. One daughter would browse the issue and mark interesting recipes for us to try. And that is how we found what we call "Grown-up Grilled Cheese." I think it was actually some sort of brunch panini. It was an egg omelet sandwich which featured brie (now that's an adult cheese!), apple slices, bacon, and fresh spinach. I didn't happen to have a panini press (still don't), so we made it on the stove. It really was a masterpiece: gooey cheese, crisp bacon, a hint of sweetness from thinly sliced apples. You can substitute a different cheese (brie is not exactly a staple), but I would stay away from anything too assertive).

                               

                    Grown-up Grilled Cheese

2 eggs, beaten

2 slices sourdough bread

4 slices crisp bacon

2 oz. brie, sliced

Apple slices, pared and thinly sliced

Fresh spinach leaves

Butter at room temperature

Heat medium pan over medium heat and melt 1 tbsp butter. When the foaming subsides, pour in the beaten eggs, salt and pepper to taste. Cook the eggs gently, folding as they cook into an omelet. Remove the eggs to a plate and set aside. Wipe the pan and reheat.

Butter the bread on one side, and place one slice butter side down in the pan. Build the sandwich, placing the omelet over the toasting bread, followed by the cheese, apple slices, bacon, and spinach. Top with the second slice of bread, butter side out. At this point, use a spatula and carefully turn the whole assembly to toast the second slice of bread. Press down a few times, and peek after a minute to see if it is ready.  Remove to a cutting board and cut in half (I like triangles). This recipe makes one whole sandwich. Cut in half and served with a cup of soup (tomato), it could be lunch for two.