Last night, discussing what we might fix for dinner this evening, I proposed grilled cheese sandwiches. We most often have this particular comfort food in the winter with a bowl of roasted tomato basil soup. It’s too damn hot for that right now. So, we decided to go with the sandwiches sans soup.
Susan used a loaf of French Batard and four cheeses – Mozzarella, shredded Parmesan, shredded Swiss, and shredded Jack. Our side salad was spinach leaves with slivered almonds, bits of cheese, sliced strawberries, and a weirdly yellow dressing that wasn’t particularly tasty.
The sandwich, as usual, was very satisfying.
