Classic Grilled Cheese
the cupboard is bare – a grilled cheese will be there…
Rules for making a simple
"great" grilled cheese sandwich
Cheese (American, or any sliced variety, Swiss, Muenster etc…)
Optional tomato slices, Ham, Salami, Pepperoni, Bacon slices
Grilled Cheese Success Tip:
Melt the Butter in frying pan
vs. applying and spreading the butter on the bread risking
ripping or tearing it. Unless you have very soft room temperature butter to work
Temperature control while
frying the perfect Grilled Cheese sandwich is imperative. You
want the cheese to melt slowly, baby…or you’ll risk burning
the bread on the outside and the cheese won’t be gooey and
melted on the inside.
Open-Face Grilled Cheese:
Oregano or Basil
Pile it all on the bread
slices, with toppings on top of the cheese – place in toaster
oven or regular oven on the broil setting – grill ‘til
bubbly. This method
of cooking has less calories than frying the sandwich in butter.
If you’re watching calories, purchase a lo-fat cheese
and grill on whole grain bread—or shoot your diet to hell
and fry it !!
*Serve either variety with
dill pickles and potato chips.
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