Recipe #2 done!
The basic bread recipe, with the addition of thyme and oregano.
Just when I thought I couldn’t perfect the already perfect grilled cheese, I found out I was wrong. Herbed bread, one slice extra sharp cheddar, one slice extra sharp white cheddar and a slice of Jarlsberg. Done up in a cast iron skillet, of course.
I learned the secret of a perfect grilled cheese from my papaw. Although according to him, it wasn’t a perfect grilled cheese unless it was on sourdough bread. The key, low heat and long cooking time. A perfectly good grilled cheese can’t be rushed. You rush it, you end up with un-melted cheese and burnt bread. To this day, I can’t eat a grilled cheese without being reminded of my grandfather (and I think all his grandkids would say the same.)
Perfection I tell you.
Enhanced only by the addition of homemade tomato soup
That, my friends, is about as a perfect a lunch as you could ever want.