Photo by: Brodie Porterfield
Written by: Brodie Porterfield
I had a friend when I was in the 2nd grade. We set up small plastic soldiers in strategic positions throughout his backyard. We argued about the speed of light. We had boomerang duels. We combined spools of kite string to send our pilots beyond the clouds and into the ionosphere. We bragged about fictional fishing triumphs. We were everyone’s best hope for the future.
His family lived down the street ensconced in shag carpet. His elder sister drove something along the lines of a 1979 Plymouth Horizon TC3. If you ever see one of these in motion, you have been abducted by a time-traveler with a penchant for surrealism. His dad often fell asleep on the couch with the TV blaring static. But his mother is the star of this little tale. She had a summertime habit of plugging a small griddle into an outlet on the screened-in porch and making the best grilled cheese sandwiches humankind has ever eaten.
Technical note: If you don’t like mayonnaise, stop here. It subs well for butter while spreading more easily. It helps brown evenly. The first time I heard of this technique, I almost called the police. Turns out it’s pretty useful and tasty.
Heat a non-stick pan med-hot. Coat a slice and place it mayo-side-down in the pan. Assembling the sandwich in the pan keeps the mess minimized. So, add the cheese atop slice number one, then pre-coat the other slice and position it as the mayo-side-up lid. When you start to smell the lost innocence of your childhood, flip the sandwich.