Grillt
It's hotter than a $2 pistol hereabouts, and I don't want to cook and heat up the house. So lately it's been a lot of yellowfin tuna-white bean salad and/or grilled cheese. Or as I like to call it "Grillt cheese sammich'. Heat a pat of butter while you slather mayo onto Oroweat Jewish Rye. Lay on a layer of thin-sliced vidalia or red onion, top with a slice of havarti and a slice of provolone. Top with another mayo-laden slice of rye. When the butter melts lay the sammitch in the hot, heart-attack-inducing saturated fat...knowing it will be totally worth the destruction. Grill for 1 or 2 minutes over low heat, lift & add another pat of butter. Flip the sammitch over in the pan, turn off the heat and stack some pickles on a plate, add a scoop of slaw, beans and/or potato salad and open a bottle of beer. Grab that grillt cheese sammitch and dig in.