Miso Grilled Cheese

Ahhh miso. How do I love thee? Let me count the ways. The rich saltiness of fermented soybean paste is one of those umami flavors that defies description. Miso is often a major component in soups, sauces, and salad dressings. Occasionally it shows up in desserts. How such a bold flavor also manages to stay subtle is precisely what makes miso so special. 

Which brings me to my next point. Add a generous slick of miso to your grilled cheese. Miso gives the old-school comforts of buttery crispy toast and soft oozy cheese a modern sweet-salty touch that is delicious. For two sandwiches, I use three teaspoons of yellow miso, which is milder than the red or brown varieties. A container can happily hang out in the refrigerator for months.

Miso Grilled Cheese (2 sandwiches)

• 4 slices bread
• 3 tsp. yellow miso
• 6 slices tomato
• 6 basil leaves
• 1 cup grated sharp Cheddar
• butter    

Set 4 slices of bread on a work surface. Bread choice is up to you but I like a good country loaf to ensure crispiness. 
On 2 of the slices, spread 1 1/2 tsp. miso. On top, place 3 slices tomato and 3 basil leaves.
Then add 1/2 cup shredded sharp Cheddar. Top with unused bread slices. Press down. Butter the top of each sandwich.
Heat skillet over medium-low heat. Add sandwiches, butter side down. Cover. Grill 4-5 minutes on each side, turning once.