Grilled Cheese for Almost Anyone

Many people take a grilled cheese sandwich for granted. I remember in elementary school it was often on the Friday lunch menu since the lunch ladies weren’t allowed to serve meat on Fridays in school.

If you don’t have a wheat or dairy allergy, have you ever thought what it would be like to be deprived of this delicious, nostalgic, comfort food that many of us Americans grew up with as kids–and still find comfort in today?

That’s how life was for Bill until he discovered Sami’s Bakery Millet & Flax bread, which holds up as good as any for making grilled cheese or even toast.


Sami’s Bakery bread is so good, it’s become the only bread in the fridge at our house. I love it, and I can certainly benefit from the millet and flax grains myself.

Another bread option is Berlin Natural Bakery’s Whole Grain Spelt BreadSpelt is a sub-species of wheat, but it can be tolerated by some people with wheat allergies, such as Bill.


What cheese, you might ask? Well, it doesn’t come from any cow, that’s for sure. Many people who are allergic to dairy products are really allergic to cow dairy products so cheddar cheese is off the list. But there are some really tasty sheep’s cheeses out there. Nothing beats Mediterranean Island’s Balkan sheep’s cheese from Bulgaria. It melts easily when you need a nice gooey cheese for something like this.

Sure, we bought the whole wheel, but it won’t go to waste.

Here’s how Bill and I make our grilled cheese sandwiches:

Heat a griddle or other heavy flat pan on medium-high heat. Meanwhile,  brush each piece of bread with olive oil on one side as shown above.

 Slice cheese into ¼-inch pieces, using about 3 ounces per sandwich.

If you like tomato on your grilled cheese sandwich, cut a couple of slices about ¼-inch thick. For each sandwich, put one piece of bread on the griddle, oil side down. Add cheese, then tomato, then the second piece of bread, oil side up.

Press down with a spatula so the bottom bread browns and the sandwich begins to meld together. When the bottom is brown, flip the sandwich over, press down again with the spatula, and cook until the other side is brown and the cheese is melted.

Slice the sandwich on a diagonal (I think somehow the bread stays intact this way) and turn the heat off. Let the sandwich sit until cheese is totally melted.

We like our grilled cheese sandwiches with Good Health Natural Foods Avocado Oil Potato Chips.


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