English muffin base holds cheesy bliss

Wednesday, June 11, 2014

Happiness is ... a warm cheese sandwich.

It's a sentiment as true today as when I read it as a child in my very first cookbook, the Peanuts Cook Book. It described the simple joy of slapping cheese on a slice of bread, topping it with tomato and oregano, then waiting patiently as it toasted to a bubble.

In my family, the sandwich evolved. The bread was replaced by English muffins. The American cheese became cheddar or mozzarella. We kept the slab of tomato and sprinkle of dried oregano, which made all the difference in the world once it meshed with the bubbling juices of the tomato and the melted cheese.

As it cooked, the kitchen smelled divine and I remember looking into the glass of the toaster oven trying to will the cheese to melt faster. Once it was done, it was essential to wait a bit for it to cool down or it would burn the roof of your mouth.

There are two secrets to maximum happiness in this sandwich.

First, always open the English muffins with a fork so you preserve the nooks and crannies. Otherwise, it's just flat bread. Second, lightly toast the English muffins without any toppings so they are a bit crunchy before you put the cheese and tomato slice on top. This takes a little longer but vastly improves the texture of the finished sandwich.

Also, the cheese must go beneath the tomato, otherwise the tomato slice will make the bread soggy.

I add a small sprinkle of cheese to the top, too, because it looks finished and because I love the taste of browned cheese on the warm tomato. You can use your favorite cheese or try freshly grated parmesan like I do.

And if you don't like oregano, use your favorite dried herb or a combination of herbs. And while I favor the simple version in the recipe below, it obviously is easily adapted.

Consider these add-ons: whole-grain mustard, crisped bacon, seared kielbasa slices, pesto, well-drained cooked spinach, jarred banana peppers or jalapeno peppers, fresh arugula, roasted red bell peppers, mango chutney or tapenade.

English Muffin Cheese and Tomato Sandwich

4 English muffins, split with a fork

8 slices cheddar cheese

8 slices tomato

Dried oregano

2 tablespoons grated parmesan cheese

Heat a toaster oven or conventional oven to 400 degrees. Line a baking sheet or pan with foil.

Toast the English muffin halves until lightly colored, 3 to 4 minutes.

Top each muffin half with a slice of cheese, then a slice of tomato, a sprinkling of oregano and a bit of the parmesan cheese.

Arrange the muffins on the prepared baking sheet, then return them to the oven and toast for 10 minutes, or until the cheese is melted and bubbly at the edges and the tomato is hot and cooked through. Let cool for several minutes before serving.

Makes 4 servings.

Food on 06/11/2014