McCargo’s Grilled Cheese

What would tomato soup be without grilled cheese? Just like the fork and the spoon, tomato soup and grilled cheese is a winning and timeless combination. The companion to the totally awesome tomato soup that I posted earlier, this is the equally unique and easy to prepare grilled cheese sandwich by Aaron McCargo.

Not for your faint of heart cheese enthusiasts, we’re using fresh mozzarella here with fresh basil and pepper. The resulting sandwich is oozy cheesy goodness, the kind of melty, stretchy cheese that every single one of us as kids liked to pull off the tops of our cheese pizzas. Don’t deny it…you know who you are… What I liked best about this sandwich, outside of indulging my fresh mozzarella love, is that instead of the traditional butter brushed on the outside to give it a crispy texture, we’re using better for you olive oil. I used a loaf of three cheese semolina bread for this sandwich, but I think that any good crusty bread will do. You’ll want something that will hold up to the cheesy splendor and marry well with the olive oil.

This grilled cheese has easily made it into my top 10 of quick and delicious sandwiches. The fresh mozz and basil lend a sophisticated twist to a very traditional sandwich without being overtaxing and comlicated. Simple, easy, and utterly delicious. By all means, please dunk your sandwich into your tomato soup and enjoy. We totally did! 🙂

McCargo’s Grilled Cheese
Adapted barely from Aaron McCargo Jr.

Ingredients

4-6 ounces fresh mozzarella, sliced
10 to 12 basil leaves, torn
4 slices good crusty bread
Pinch salt
Pinch cracked black pepper
2 to 3 tablespoons extra-virgin olive oil

Preparation

Preheat a grill or nonstick pan over medium-high heat.

Assemble the sandwiches by arranging some sliced mozzarella and basil, sprinkled with salt and pepper, between 2 slices of bread. Repeat for the remaining 2 slices of bread. Brush both sides of the sandwiches with olive oil. Put on hot grill and cook until the cheese is evenly melted, about 1 to 2 minutes on each side. Transfer to serving plates and serve hot.

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~ by tastydesu on July 30, 2010.

6 Responses to “McCargo’s Grilled Cheese”

  1. That Sandwich is no joke… You can keep the soup. Another fine job!

  2. Hey!!! I was thinking that I will ask for this grilled cheese sandwich recipe 🙂 It sounds so delicious.

  3. Those look great!

  4. I don’t know how I will wait until lunch to make and eat this!

  5. Subbing in another chese for the mozz also works wonders. I made the above using maple smoked cheddar, and it was awesome, even better than the mozz, imo. It gave it a slightly salty, slightly sweet, slightly bacony flavour that mached up perfectly with the spicy tomato soup.

  6. Oh, I also added thin slices of tomato, because I love having tomato in my grilled cheese sandwiches. We should have added tomatoes to the above too, will have to remember that for next time.

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