A meal from J.D. Salinger’s The Catcher in the Rye

Take it from The Catcher in the Rye’s Holden Caulfield; a grilled cheese sand­wich can turn a bad day around

Northern Living - - CONTENTS - TEXT AND STYLING CHAR­LIE CARBUNGCO PHO­TOG­RA­PHY GABBY CANTERO

GRILLED SWISS CHEESE SAND­WICH WITH PESTO MAYO

IN­GRE­DI­ENTS

4 slices white bread 6 thin slices Swiss cheese or

Em­men­tal cheese 2 tbsp. soft but­ter

For pesto mayo:

2 cloves gar­lic 3 hand­fuls basil 1/4 cup olive oil 1 tbsp. pine nuts 3 tbsp. may­on­naise Salt to taste

PREPA­RA­TION

1. For the pesto, blend the basil, olive oil, gar­lic, and pine nuts. Trans­fer to a bowl and mix with may­on­naise and salt to taste. 2. Spread the soft but­ter on both sides of the bread. Set aside. 3. Heat the grilling pan. Place the bread on the pan, toast­ing one side un­til crispy and golden brown. 4. Flip the bread and put 3 slices of cheese on top. 5. Place another slice of bread, with one side al­ready toasted, on top of the other slice with cheese. Flip the sand­wich. 6. To melt the cheese, driz­zle a small amount of wa­ter on the pan and place the cover. Steam will help the cheese get that gooey tex­ture. 7. Slice the sand­wich in half and dip it in the pesto mayo.

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