When the world is coming to an end and there are zombies everywhere you don't have time for anything fancy. Grab the first can of tomato soup you find, a baguette, Velveeta cheese slices, and some butter then make up a batch of mini grilled cheese sandwiches. They're a great on-the-go snack and when the zombies attack you'll need something to munch on as you run for your lives. I know you were smart enough to pack a cast iron skillet in your bug-out bag— they do double as a weapon after all. You should probably also pack a copy of Lauren Wilson's new book The Art of Eating through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide for some handy and hilarious survival tips and culinary suggestions such as today's choose your own grilled cheese adventure. I hope you enjoy today's recipe, check back tomorrow for a full review of the book.
Mini Grilled Cheese Sandwiches
1 Baguette, thinly sliced
Velveeta or Kraft singles
1 can of tomato soup or tomato sauce
Cast iron skillet
- Slice the baguette into small rounds, butter one side, add ¼ of a Velveeta cheese slice and top with another buttered baguette slice. Place in a cast iron skillet and grill on medium heat until golden-brown.
- Flip the sandwich and repeat until both sides are browned and the cheese is melted.
- Serve immediately with a side of tomato soup for dipping, or eat as-is.
If you don't have a can of tomato soup we've found that tomato sauce works well for dipping, plus it doesn't contain the artificial ingredients you'll find in a can of condensed soup (Not that it will matter during Zpoc, I'm pretty sure healthy eating will go right out the window once you have a hored of zombies chasing after you.)
Here are some helpful tips from The Art of Eating through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide by Lauren Wilson (reprinted with permission from BenBella Books, Inc)
Choose Your Own Grilled Cheese Adventure
When the power goes out and you are looking for a way to use up bread and cheese, I mean, really—duh. Could there be a more perfect initial outbreak survival food? Grilled cheese sandwiches have it all—they are high in calories, and they contain fat, protein, and carbs. An ooey-gooey grilled cheese is one of the few foods that can remind you that life is still worth living and comes together in less than 10 minutes.
Plus, they offer an excellent opportunity for culinary improvisation. Along with the cheese, you can shove almost any ingredient between those two slices of bread. When melted, the cheese will act as a binder, making it a self-contained zpoc superfood. And if before biting into your perfect sandwich you happen to get distracted by the ever-growing number of biters outside, don’t fret! Virtually all grilled cheese sandwiches will taste just fine cold.
Many of the ingredients here might challenge your preconceived notions of “grilled cheese”—but hey, preconceived notions are so pre-apocalypse. It’s supposed to be a grilled cheese adventure, right?
According to grilled cheese guru and James Beard Award–winning author Laura Werlin, there are a few foundations any grilled cheese adventurer should know:
- Grate your cheese—to achieve consistent and quicker melting.
- Get the right cheese-to-bread ratio— more cheese than bread, or “thick cheese thin bread.” Trim your bread down if you need to.
- Spread the bread, not the pan— whether using butter, oil, mayo, bacon fat, what have you, spreading onto the bread directly will ensure better and more even crisping.
- Use a nonstick pan—cast iron is great, but who has time to waste with sticking during the zpoc?
- Flatten while cooking—use a light weight (a foil-wrapped can works great) or you can simply press with the spatula when you flip.
- Go slow—keep the heat at medium or lower to allow the cheese to melt before the bread burns.
- Cool it—let the sandwich cool for at least a few minutes before eating, it will taste much better this way.
To these most excellent tips I would add one further consideration of proportions, particularly when it comes to strong flavors. Strong cheeses like blue or Parmesan, sweet additions like jam, or strong mix-ins like bacon, kimchi, or olives can quickly overpower other flavors in the sandwich, so use them sparingly. Try to give thought, even if cursory, to achieving harmony in your GC—a happy ending to your adventure, so to speak.
Inspiration for Building a Great Grilled Cheese Sandwich
The categories here are by no means exhaustive, but use them as a jumping-off point to mix and match according to what you have on hand and your own personal apocalyptic flair.
Bagel, Baguette, Brioche, Challah, Ciabatta, Classic white Wonder, English muffin, Multigrain, Olive (or any flavored!) bread, Potato roll, Pumpernickel, Rye, Sourdough
American, Blue (like Roquefort, Stilton, or Gorgonzola), Brie, Cheddar, Cream cheese, Emmental, Gouda, Gruyere, Havarti, Manchego, Monterey Jack, Mozzarella, Parmigiano, Reggiano, Pecorino, Ricotta, Taleggio
Blanched fresh veggies (like broccoli rabe, green beans, peas, and/or Brussels sprouts), Chips! (Corn, potato, whatever you’ve got), Pickled cukes, jalapenos, or banana peppers, Seasoned crushed instant ramen noodles, Toasted chopped nuts
Bacon, Browned and seasoned ground meat, Canned tuna, Caramelized onions, Cold cuts, Fried Spam
Huitlacoche, Minced fresh herbs, Prepared horseradish, Sauerkraut, Sauteed mushrooms, Sauteed or roasted garlic, Sliced hot dogs
Adobo, BBQ sauce, Creamy salad dressings, Harissa, Ketchup, Mayo, Mustard (grainy, Dijon, yellow, Deli, etc.), Salsa, Sambal Oelek, Sriracha
Canned fruits (esp. pineapple and peach), Dried fruits, Fig jam, Honey, Maple syrup, Marmalade
This book was sent to me for review by BenBella Books, Inc. As always, all opinions are my own.
This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.