I love a simple grilled cheese, but sometimes I crave a little more than just bread and cheese. To keep my grilled cheese from feeling too much like ‘kid food’, I use sourdough, add arugula and tomatoes, and use olive oil instead of butter.
Oil the outside of each slice of bread, then place one slice oil-side down onto a heavy bottom skillet over medium-low heat. Place slices of sharp cheddar cheese onto the bread, then cover with the remaining slice of bread oil-side up.
Cook for 5 minutes on each side or until bread is crisp and golden brown. Don’t raise the heat too much – cooking longer over a lower temperature allows the for bread to get the desired golden crust and for the cheese to melt. Once done, carefully open the sandwich and add tomatoes and arugula. Re-close the sandwich and cut in half.