Grilled Cheese Sandwich: Start with good bread, artisanal sourdough works well; dress one side each with a light coat of mayo; shred the cheddar cheese for a far better melt and softer bite; pile the cheese onto one slice, close with the other to make the sandwich. Melt a scant tablespoon of butter in a small pan; paint both sides of the sandwich with the melted butter with your kitchen brush; pour out any excess butter from the pan but don’t wipe. With the heat at medium, place the sandwich in the pan and heat until nicely browned; repeat with the other side (if you have a weight or burger press use it). Serve immediately with a side of Dijon mustard and some bread and butter pickles, perhaps.
Bottled sauces such as A1, BBQ, and countless Asian varieties have been around for years. They are all very intense — too intense when served as dips. They work better if diluted. The best agent for that is Seasoned (sweetened) Rice Vinegar, which can be found in the Asian section of most supermarkets. Mix about half and half. This doesn’t work nor is it necessary with ketchup and mustard.
Canned tuna: Most canned tuna these days comes packed in water, but if you look hard you can find it packed in olive oil, like the kind mom brought home for your tuna sandwich. The difference in fat and calories is minimal, but the difference in taste is remarkable. Better still, today’s olive oil-packed tuna is of higher quality than the watered-down kind. Try it again for the first time . . .
