Grilled Cheese

Grilled cheese, more or less from the NY Times recipe

Get

2 or 3 good cheeses that you think will go well together and make thin slices.

Coat the inside of

two pieces of hearty bread

with a thin layer of

the adobo sauce that comes when you buy a tiny can of Goya Chipotles in Adobo Sauce.

Coat the OUTSIDE of those same two pieces with a thin layer of

mayonnaise.

Put your sliced cheese on the inside and close up the sandwich. Then put

finely shredded parmesan

(a microplane is great here) on the outside and press gently against the mayo to make it stick.

Place it in a warmed up cast-iron pan, and cook --- possibly covered --- until the bottom is starting to brown and turn into a crispy raclette-like delight, and the inside cheese is melting; pry it off the cast iron with a sharp spatula and flip over and do the other side the same way. If a little of the inside cheese melts and runs down the side and browns on the skillet, that's really OK. Slice in half and share with a friend. [The Times recipe doesn't mention the adobo sauce, but I did it one night and have stuck with it ever since.] Successful cheeses have been swiss, cheddar, morbier, mimoulette, camambert, leftover blue cheese ... pretty much anything seems to work. I haven't tried Brie or any of the more stronger-smelling cheeses like St. Marcellin, but I expect they'd be fine too.