If there is any comfort food that should have a day of it's own it's the grilled cheese sandwich.
The Ancient Romans were the first civilization to make a cooked bread and cheese sandwich.
How many weekends I can remember that the grilled cheese, or open face grilled cheese was supper on a Saturday night. Sometimes with a bowl of soup.
It would be the one night we'd be allowed to eat in front of the TV on folding metal TV tables, watching Bugs Bunny.
Most of the time it was store bought bread, Cheese Whiz, slapped together and buttered on the outside, fried up in a pan.
If we were having company or Mum had the extra time, we get open face, toasted under the broiler until the cheese started to brown (or blacken), and the piece of bacon in the centre turned crispy.
Memories...
Today I'm honouring the grilled cheese with an open face using Asiago.
I measured the portions since I need to keep track of the points.
Open Face Asiago with Bacon
3 thin slices French bread
40 gm Asiago cheese, finely grated
1 slice bacon (I used less than a slice)
1 Tbsp prepared mustard
garlic clove (optional)
On a M/W proof plate and paper towel I cooked the bacon until crisp. (about 1 1/2 minutes on high)
On a baking sheet, lightly toast the bread on both sides under the broiler set to high.
Rub a garlic clove over the toasted bread.
Spread the mustard on one side of the toasted bread.
Sprinkle the cheese, and a few pieces of bacon.
Put back under the broiler for about five minutes.
Less than 10 points for brunch....not too bad.
Seems very fitting that I'm using Asiago which is an Italian cow's milk cheese. It can have different textures depending on the aging. The piece I have is very crumbly which would mean it's been well aged.
(Shelley)
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