- 2 slices of good bread, buttered on the outside
- 1 cup shredded cheese (your favorite kind)
- Arugula, washed
- lemon, olive oil, salt & pepper
- Champagne of your choice
This fabulous meal was inspired by a day that included what I will forever call “The Best Lunch Ever”. I was in Kansas City visiting Bestie Bev, and we made a lunch date with an equally fabulous movie star friend of hers at Blue Bird Bistro downtown. The three of us were there for the better part of two hours, talking, nibbling, laughing, drinking, kvetching, and hearing about how George Clooney kisses… You think I’m joking.
Given the fact that Bluebird makes an effort to serve only local, sustainable, and organic dishes, one would think that I would’ve chosen something from the menu that just screams sophistication, worldliness, and hipstertude… Oh please, of course not! I made my decision the split second I saw it: Fancy grilled cheese with arugula salad. SOLD! I immediately counteracted my rather juvenile menu selection by ordering a glass of organic champagne, so I would seem as cool as a cucumber in front of Bev’s fancy friend, and like I didn’t totally belong at the kiddie table… George Clooney, y’all! My palms are still sweating.
Fast forward a couple years: it’s Saturday afternoon, and I’m home alone. I’m done with my grocery shopping, done with my chores, and I have a bottle of Moët & Chandon staring me in the face. With the memory of my best lunch ever lingering in my mind, there was only one thing to do.
The sandwich didn’t take long to grill, and I watched it carefully from beginning to end, monitoring its browning process with an eagle eye, flipping as needed. The cheese melted into oozy swirls, sandwiched together within the crispy-chewy roll. The arugula was dressed and waiting, and the champagne was bubbling. While I didn’t have my girl crew to make me giggle, gossip and rant my way through my meal, I can say that it was just as lovely, but in a different way.
For the full story, head on over to the Fayetteville Flyer.
Heat a griddle over medium-low heat. Place one slice of the buttered bread, buttered side down, on the griddle and top with the shredded cheese. Place the other slice of bread on top, buttered side up. Check the bottom slice occasionally, until you see a nice browning. Using tongs, flip the sandwich and grill on the other side until it’s equally browned and the cheese is melted. (Now’s the time to give the sandwich a big smoosh, if you like that kind of thing.)
Serve the arugula alongside the sandwich, with a good squeeze of lemon, a dousing of olive oil and salt and pepper to your taste. Cheers!