Fancy Grilled Cheeses

This is also a recipe evolution. J. loved a grilled cheese from a vegetarian diner that no longer delivers. It was cheddar, tofu, and bok choi on challah. Could it get more multi-ethnic? It never stayed together while you were eating it.

My current version is a fresh start. The bread is a home-made boule, the famous 18 hour rise, no knead bread from the NY Times. I am very proud of the texture when I get it right. The tofu I slice thin and press, so you don't have moisture seeping out into the sandwich. I replaced the bok choi with a chiffonade of spinach, so you don't pull out big pieces as you take a bite. I also added dijon mustard. Cheddar cheese is between all the layers to glue it all together, and a final light dose of salt and pepper.