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July 10, 2012

Grilled Cheese Sandwich

Seema Iqbal


I was talking to my friend from Chitradurga and he says, ‘back home, we eat bread only when we are sick. It’s easy for us to digest light food like bread or starch water’. It got me thinking. Food is culture specific. The food we eat here as a snack was eaten by a sick person in some other part of the country as an energy boost. And then, it got me thinking again. In the summer, most of us can’t eat a heavy meal. Heavy meal means heavy sweating resulting in a lazy, sticky day. We stop by during our break time to grab a quick bite and thus avoid eating a stomach full.

Some of the hottest joints in Mangalore are Ideals ice-cream parlor, Ideal café, Pabbas, Spice and Ice, Café coffee day and Hangyo ice-cream parlor. While placing an order, what is the first thing you think of after ice-cream? Yes, absolutely right. Grilled cheese sandwich!

Cooked bread and cheese is an ancient food, and popular across the world in many cultures. The modern version of the grilled cheese sandwich, originated in the 1920s, when inexpensive sliced bread and cheese became easily available. Many versions of the grilled cheese sandwich can now be found on restaurant menus across different countries.

Let us now see how to grab a quick bite in our own homes.


1/4 cup mayonnaise

3 cloves garlic,

minced 1 tablespoon

lemon juice

1/8 cup olive oil

1 small zucchini,

sliced 1 onion,

1 cup sliced red bell peppers

sliced 2 (4-x6-inch) bread pieces

1/2 cup crumbled cheese

How To Make:

* In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

* Preheat the grill for high heat.

* Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion slices around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

* Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Grilled Cheese Sandwich


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