I must admit that Texas Toast puzzled me for awhile as I watched it pop up over and over in a lot mediocre menu items in restaurants. Finally I bought a loaf just to mess around with. Now I’m a convert. I discovered that its sturdy structure makes a better platform for things like Welsh rarebit and, in this case grilled cheese, than plain old white sandwich bread. One of my friends from Louisiana used to make what he called his “white trash” sandwich which was fried, soft shell crab with a ketchup based sauce. I can’t wait for summer to try that one out. For best results use a sandwich press such as a Cuisinart “Griddler” or other Panini press. —pierino
1 but can be multiplied
slices Texas Toast ( I use Rainbo “restaurant style”)
thin slices red onion
slices cored green apple
slices Swiss cheese
slices American cheese
Coleman's mustard to taste
Hellman's or Best Foods mayo
In This Recipe
Spread some Coleman's on one slice of bread. Spread mayo on the other side of the bread and also on top of bread.
Top with the Swiss Cheese
Next the apple slices
Top that with the American cheese
Finish with the onion slices
Close up with the final slice of bread
Grill to your taste level. The cheese should be melted but not runny, and the bread should be golden and not too browned.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.