Recipe created by Spike Mendelsohn
I was lucky enough to stumble upon an amazing organization called Horton's Kids when I first moved to D.C. Created by Karin Walser, the program serves about 165 children in pre-K through grade 12 from the Anacostia section of Washington, D.C.'s Ward 8. Horton's Kids' mission is to "educate and empower the children of Ward 8 by providing comprehensive, direct services which improve the quality of their daily lives and nurture each child's desire and ability to succeed."
Horton's Kids is supported by more than 700 volunteers who tutor the children and take them on weekly field trips. These kids are just fantastic. Good Stuff Eatery—my restaurant—has done some great events with them, and their smiles will melt your heart! They've become part of the team. So try out this grilled cheese sandwich, but don't forget to donate first!
- Softened butter
- 8 slices potato bread
- 16 slices American cheese
- 8 thin slices kosher dill pickles
Butter one side of the bread and place buttered side down on a baking sheet or tray. Layer 2 slices of cheese on 4 slices of the bread. Layer 2 kosher dill pickle slices over the cheese. Layer 2 more slices of cheese over the pickles. Top with the remaining bread, buttered side up.
Heat a large nonstick skillet over medium heat. Place 2 sandwiches in the pan and press lightly with a spatula. Toast for 1 to 2 minutes until golden brown on the bottom. Flip, and toast 1 to 2 minutes more, until cheese has melted. Wrap the sandwiches in waxed paper and serve.
Published on February 24, 2010