There are grilled cheese sandwiches, and then there are Grilled Cheese Sandwiches. Before the teenager left for college, grilled cheese meant American cheese inside two slices of white bread, fried in a little butter until golden brown. She’s a grilled cheese purist, and hey, that is a perfectly good grilled cheese sandwich.But here in our newly empty nest we are pushing the boundaries a little, grilled cheese-wise. The empty nest version uses provolone cheese that has been set on top of thinly sliced sourdough bread and put in a skillet with a little butter until the cheese is melted.
While this is happening, we are cooking up some pancetta (thin round Italian bacon, and if you can’t find it, regular bacon will work just fine) until it is just crispy. While it is draining on paper towels, cook up a couple of fried eggs in that same skillet until they are just set.
Now lay a couple pieces of bacon on top of the melted cheese toast, lay an egg on top, and sprinkle with some grated parmesan cheese and a little basil. Slice off a bite, making sure to get some of every single ingredient, and chew it up nice and slowly.
Realize that while you miss your teenager like crazy, there are advantages to living in a house where you don’t always have to break out the American cheese when you are making grilled cheese for lunch.
Recipe adapted from Bon Appetit