My old man taught me this recipe. It’s been passed down through the generations since ancient Roman days. It’s a little known fact that the fall of Rome, the most powerful empire on earth, was caused by the lack of sugar cane used in the making of ‘Flufeni’, the orignal term for “Airy White Cane Syrup”. Without this Flufeni, the already unstable society toppled.

Learn more about Fluff.

If you haven’t heard of Fluff (I know many of you Southerners use JetPuff or Marshmallow Creme or whatever, but you also eat Alligator.), here’s a video telling you all you ned to know about Fluff.

The Making Of The Best Sandwich Ever

Required Ingredients

• Bread (preferrably potato, but all I had was Italian…)
• Fluff or JetPuff or StayPuff or whatever-the-frig your state has. If you don’t have that you can take a handful of marshmallows and squeeze them together until they get really gooey.
• AMERICAN cheese.
• Butter (preferred) or Country Crock
• 1 Non-Stick Teflon pan
• 1 Rubber-bladed spatula

Step 1 – Make The Perfect Sandwich

This is the most important part – you must have patience and skill with a spatula.

• Heat the pan slowly to medium. This will make sure the bread toasts evenly.
• Spread copious amounts of butter on the bread – DO NOT put it on the pan then drop the bread on it. That’s bad form.
• Prepare your American cheese. (unwrap it) If you have cheddar, swiss, mozzarella, or any other fancy-ass cheese you must immediately cease and desist. Please report any misuses of this information to cheesepolice@bigrobby.com. The perfect amount of cheese is 1.5 standard sized slices of American cheese. 2 slices is acceptable, 3 is just silly.

• Place one slice of bread, butter side down in the center of the pan.
• Place one whole slice of cheese in the top left corner of the bread. The half slice should be used to fill in the extra space on the bread, as to ensure optimum melting radius. This must be done quickly or the cheese may not melt all the way. There’s a small window here, dont f**k this up or you have to start all the way at the beginning.
• Cover the cheese with the remaining slice of bread, ensuring the butter side it facing you.

• To obtain the perfect amount of golden crispiness, you wait until the steam stops creeping up from the bread on the pan. In 30 seconds to 1 minute from the last waft of steam,  you should be able to swirl the pan in a counter-clockwise motion sending the sadwich sliding around the pan. Notice the smell coming from the pan. If it smells like butter, it’s not done. If it smells like buttered toast, it’s about done – FLIP IT and repeat. If it smells like burnt bread, start over. No – don’t eat it anyway. Start over.

• When the desired gold color is obtained, remove the sandwich from the pan.

Step 2 – Adding The Fluff

• This part requires speed and finesse – you have a 30 second window to get the Fluff stirred and spread or it’s worthless. Whip the Fluff until it’s no longer airy – it should drip off the tip of a spoon like the photo below.

• Spread about 1 tablespoon or so on top of the grilled-cheese sandwich.
• WAIT 30 whole seconds -I know you want it now, but trust me – it’s worth it.

Viola -  I didn’t call it the ‘Pretty Grilled Cheese’. I know it isn’t pretty, but it’s amazing.

Love it. Eat it.

Show Me Some Love If I Deserve It!

Tags: cooking, fluff, grilled cheese, recipes, sandwich