Sunday, April 1, 2007

Grilled Cheese Sandwiches

  • 3 ounces cheese, sliced thin (cheddar, Swiss types, provolone, muenster)
  • 4 slices bread
  • 2 tablespoons butter, melted

Heat a heavy 12-inch skillet over low to medium-low heat. Meanwhile, divide cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

Brush sandwich tops completely with half the butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve.

Extras are best sandwiched between the cheese. Try a few very thin slices of baked ham, prosciutto, bacon, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions.

2 servings

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