Memoirs of Grilled Cheese

DSC_0121I was initiated to be a grilled cheese lover in my twenties. For many it is a sacrilege of the sacred grilled cheese. However, according to me, the things that come later in life stay for a longer while. Pop- philosophy apart the grilled cheese was introduced to me by my first room-mate now a good friend. She like me had landed in Mumbai to complete her Master’s degree. Being sick for days due to a bad allergic condition, hating the mess food and the sparse culinary skills she possessed, she loved the grilled cheese and made it often. I being averse to any dish which mainly revolves around cheese warmed up to the grilled cheese eventually. Years later when I actually experimented with the dish time and again, I always remembered my friend.

As it goes, the first grilled cheese I made with my friend was a bit burnt, the next one a bit not so good and the one I made an hour back for dinner which I am sharing with you now, I have had a journey. The grilled cheese became a luxury for me, not in the real sense but to remember friendships, the initial days of staying outside the house, exploring food and justifying hunger pangs late in the night. It will always remain special as something I grew into in my early twenties, experimented with and made it into an adult dish a lot later in life.

I normally serve the grilled cheese with some caramelised onions and mushrooms to make it into a bigger meal. You can always use an alternative according to your taste and preference.

‘My Grilled Cheese’


For the grilled cheese


  • Any kind of cheese enough to cover the bread, I used processed cheese slices but Gruyère and Cheddar work the best but you can also try various kind of cheeses. You can also use more than once cheese for a better/different taste.
  • Any one variation of an herb. I used Oregano
  • Butter
  • Freshly ground mixed pepper. You can use any kind.

For the caramelised Mushrooms and Onions

  • 200 gms sliced mushrooms
  • 1 large onion, sliced
  • Salt
  • 1tsp missed pepper
  • 1tbsp balsamic vinegar
  • 2tsp butter
  • Two multi-grain bread slices, you can use a bread of your choice but multi-grain works the best for my taste


For the grilled cheese

  • Put butter on one side of each bread slice and put in the cheese, the herbs and pepper


  • Heat a flat pan, heat the bread till brown and turn over the other side.


  • Once the other side is brown and crispy, take away from the heat

For the caramelised Mushrooms and Onions

  • Put one tsp of butter and put in the onions and a pinch of salt. Stir till light brown
  • Now add the mushrooms and the rest of the butter. Mix and let the water evaporate.


  • When the water has almost evaporated, add balsamic vinegar, adjust the salt and add the crushed pepper.


  • Cook till the water has completely evaporated.
  • Serve with the grilled cheese 

It is comfort food. The grilled cheese provides me with warmth in a very less amount of time. Additionally, it reminds me of a beloved friend with whom I shared many special moments during my initial days as a young adult away from home which I will always cherish.


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