Prep 5 mins
Cook 0 mins
Recipe is from "Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill and Sandwich Maker" by Laura Werlin. Although almost everyone seems to have their own version of the "best" grilled cheese sandwich, this one defines grilled cheese as it was meant to be. The crunchy texture of the bread and the perfectly melted cheese ensure that. To create the perfect sandwich, be sure to press it firmly after you've turned it. This compresses and crisps the bread and makes the cheese-bread ratio just right.
- 8 slices sourdough bread, 1/4-inch thick
- 2 tablespoons butter, softened
- 6 ounces cheddar cheese, coarsely grated
- Butter one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Distribute the cheese over the bread slices. Place remaining bread, buttered side up, on top of the cheese.
- Heat a large nonstick pan over a medium-high heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 minutes. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cook for 1 minute or until underside is golden brown. Turn the sandwiches once more, press with the spatula again, cook for 30 seconds, and remove from the pan. Cut in half and serve immediately.
Seems strange to review a grilled cheese sandwich, but this method of cooking is really good! Cover for exactly 2 minutes, flip/press, then cover again off and on as needed. I used grated extra sharp cheddar and swiss, lots of black pepper and rye bread. I've made these once a week for 3 weeks and I am thrilled with such a fast, efficient way to make a hot, properly melted and browned grilled cheese sandwich. Covering it is the key (and, of course, the firm press of a spatula). Thanks!!!