Lightly-Butter Fried Cheese Sandwich

Total Time
Prep 4 mins
Cook 8 mins

This cheese sandwich comes out with the crispy-buttery taste that every cheese sandwich should have.


  1. Cut about 6-8 thin slices of cheese from the block.
  2. Turn your heat on high under the pan you are using.
  3. Take your stick of butter and rub it across the pan in the area that you will put your bread inches.
  4. Take your stick of butter and rub it across the bottom of a slice of the bread and place that side facing down in the pan.
  5. Put your slices of cheese onto the bread so that they cover the slice of bread evenly. Cover the pan to keep the heat in and to help make the cheese melt.
  6. When the cheese is melted place another slice of bread on top and rub the butter over the top of that bread and flip the sandwich. (Make sure sandwich is golden brown).
  7. When the other side of the sandwich is golden brown take the sandwich off and place it on a paper towel. Eat right away or wait until it is cooled off. Cut into fours for mini sandwiches as appetizers and dip into warm tomato soup.
  8. Repeat the process with the other 4 slices of bread.


Most Helpful

Yummy, I had this for lunch and it was just delicious. I used regular sliced bread but otherwise kept to the technique. The cheese melted perfectly however the bread slightly browned (which I prefer). Just a caution for the cheese and bread lovers, 'ITS ADDICTIVE' be warned. Thank you B.Brown

Chef floWer April 15, 2008

Wow!! This was great!! I love grilled cheese sandwiches made with cheddar cheese, but I could never get the cheese to melt without burning the bread. And the sandwich wasn't greasy either which sometimes happens with butter. This is the perfect solution! It was worth the wait. I will be making it this way from now on. Thanks for sharing your recipe. Made for PAC Sprung '08.

AuntWoofieWoof April 12, 2008

Delish! I used recipe #51684 (a Flour Power! tag) & colby-jack cheese for this wonderful sammy. I really thought that making a grilled cheese sandwich was a pretty universal technique. But I was wrong. Patience is the key & letting the sammy stay open-faced & under cover, while the cheese melts, was genius! I served it with veggies & dip this time, but usually have grilled cheese with tomato soup & I know we'll be making this recipe again & again. Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.

**Tinkerbell** April 11, 2008

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