from Peter Robinson
A comfort food we all like to make…add a handful of potato chips, or crisps as the Brits like to call it and, voila, lunch is served!
2 slices of bread
2 slices cheddar cheese
2 slices Vidalia onions
Take a couple of slices of bread, white or brown, whichever you prefer, and butter one side of each slice. Use a four- or five-year-old cheddar if you can. It doesn’t matter whether you grate it or cut a few slices. I would suggest a vidalia onion, thinly sliced, but you can use a red one if you prefer.
Heat up a frying pan and add one slice of bread, butter side down. Carefully add the cheese and sliced onion to the unbuttered side. Next place the second slice of bread, butter side up, on top of the cheese and onions.
It would be ideal if you could wait until the cheese has melted sufficiently to glue the sandwich together, but this isn’t always the case as you need to be careful not to burn the bread. Pressing down on top with a spatula sometimes helps, but more often than not, the butter sticks to the spatula and you pull the top off the sandwich.
So the next stage is make or break, almost literally. You have to flip the sandwich to toast the other side. If you try this quickly with a spatula, and the cheese hasn’t melted enough to stick the two slices together, you may find the sandwich flies apart and the cheese and onions go all over the place. Be patient; it takes practice.
Anyone not willing to take the risk can use a special hinged double spatula to simply grab and turn the sandwich, a rather anticlimactic solution, or you can use two spatulas, one in each hand, to complete the manoeuvre.
The sandwich is finished when both sides are crispy and golden, and the centre is warm and melted.
Serve with good quality crisps—I’d suggest Kettle Creek or Miss Vicki’s, but I’m sure you know the sort of thing I mean. Some of you may choose to dip your sandwich in tomato ketchup before each bite, but this is frowned upon by purists.
Nada’s Tips & Tricks: You can tell an author penned these instructions…there’s enough detail to ensure you produce the best tasting sandwich. I love Vidalia onions – if you ever go to Georgia, be sure to stop in Vidalia GA and go to the museum celebrating this food https://www.vidaliaga.gov/cvb/page/onion-museum I like changing up the additional ingredients to the center: ham, spinach, arugula, apple slices, chutneys, etc. Then serve with any side you please. I had no potato chips in the house so had it with crispy onions. Go wild and enjoy some different variations!
Content used with permission by author, Peter Robinson. https://inspectorbanks.com/