Grilled Cheese with Tomato and Arugula

I am a person of routine. From my brand loyalties to my beauty regime, I like the same things over and over and over again. The same love for the familiar extends to my meal choices.

The greens base for my lunch salads has been Romaine for a solid six months now and I’ve been perfectly okay with it. In fact, it didn’t even occur to me to change things up.

Last Thursday, while perusing Trader Joe’s and rocking out to the Shakira radio on my Pandora (my hips don’t lie), I spotted a big sign advertising the big bags of peppery arugula and stopped in my tracks. Glancing from the package of Romaine hearts in my hand to the weed-y arugula, I contemplated a break in routine.

Feeling rather daring, I tossed the lettuce aside and reached for the rocket, as if I were making a big decision and not simply deciding what I’d be bringing for lunch this week. Still, it felt almost naughty to break up the monotony and since then I have been finding excuses to put arugula on everything, including grilled cheese.

Now normally the only thing I like my grilled cheese is cheese, cheese, and more cheese. I make an exception for butter’s guest appearance but the real star of the show is the warm, melted creaminess of hot cheese on crisp bread. It just screams comfort and I was making a calculated risk by adding any semblance of health to the mix.

Still, the peppery greens were calling to me from the fridge and I am glad I didn’t resist because the spiciness of the arugula really balances out the creaminess of the cheese while adding a nice satisfying crunch to go along with the bread. The colors don’t look bad either.

If you’re wary of adding salad to your sandwich, have no fear – this recipe has more than enough cheese to make clear what the main attraction is. A combination of parmesan, mozzarella, and sharp cheddar blend in a complex medley of saltiness and richness to make this a truly sophisticated grilled cheese.

Makes 1 sandwich

Ingredients:

• 1 small Roma tomato, sliced
• A small handful of arugula
• 2 slices bread of choice
• 1 Tbsp. butter, softened enough to be easily spreadable
• 1 oz. of each sharp cheddar, grated parmesan, and shredded mozzarella

Directions:

1. Spread the butter on one side of each bread slice.
2. Heat a large skillet over low-medium heat.
3. Put 2 bread slices in the skillet, buttered-side down.
4. Layer half of the cheddar, Parmesan, and mozzarella cheese on each piece of bread.
5. Cook for 3 to 4 minutes, until the cheese melts and the bread is golden (not burnt!)
6. After cheese is melted, remove from skillet and place on plate then top with arugula and sliced tomato.
7. Close sandwich and cut diagonally.

Including instructions for a grilled cheese seems a little silly, but the art of the grilled cheese does take some work – it’s a delicate balance to make sure the cheese is melted without burning the bread. In my experience, it is absolutely necessary to spread butter liberally on each side of the toast to keep it golden and crispy.

If you’re a grilled cheese purist, do me a favor and go on a limb like I did with my salad – change is good for the soul.