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
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.
I love Miso, but it is so salty!
ReplyDeleteSo true! Too much miso is not good.
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