Are you hearing the tune from the title? If you need a refresher you can hear it here. That’s the dilemma I faced when I pulled the bread out to make a grilled cheese sandwich.
My cheese will melt through and stick to the pan. 😦 A light bulb moment, make a grilled cheese and tuna. The tuna can stop the cheese from escaping. I open a pouch of sweet and spicy tuna, squeeze as much of the liquid out, then realize the tuna won’t stay together. It will flake and fall through the hole.
With what can I fill the hole, dear Liza? Another light bulb moment, how does an avocado, tuna, grilled cheese sound? I can strategically place the avocado over the hole and it will prevent the tuna from falling and the cheese from melting through. Perfect!
I assemble this tasty treat on the griddle. I’m a little concerned when it comes time to flip the sandwich that all the insides will fall out. I set the stove temperature to a low medium heat and wait. I know that if I want the cheese to melt (and I do), I must heat the bread slowly.
I do a little edge check. The bottom is golden . . . it is time to flip. Holding my breath, I use my widest spatula and my free hand to support the sandwich. Flip! Siz-z-z-z-le! A few tuna crumbs fall out, but they are tucked back in to be encased in melty cheese.
Once I take it off the stove, the sandwich must rest a minute. This gives the cheese time to firm up a little. If I cut it immediately, the cheese would ooze out onto my plate. Finally, the moment of truth, how does a grilled avocado, tuna, cheese sandwich taste? Let me answer that with one word, YUM!
There’s a hole in my bread dear Liza, but I fixed it with an avocado. And it was great!