By gailanng on December 31, 2010
Photo by I'mPat
Photo by I'mPat
"From Bon Appétit, March 2000. Makes the ordinary special. Good for breakfast, lunch, dinner or even brunch and late-night snack. Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch. Experiment with different cheeses, like munster and maybe add a sliced jalapeno. Recipe can easily be reduced for even a single serving."
Serving Size: 1 (313 g)
Servings Per Recipe: 4
"Wonderful! I love grilled cheese and this one is in my top 5. So decadent! Thanks for sharing."
"I scaled this back for 2 sandwiches for DM and I and used wholemeal/wholegrain bread, lean bacon (cooked in the oven), sliced sharp cheddar cheese and a vine ripened tomatoe, home grown sweet basil (essential I think with tomatoes) and toasted in the sandwich in the sandwich press, so put the mayo on 1 slice only on the inside. Thank you gailanng for a great sandwich for lunch, made for Everyday A Holiday."
"This was absolutely delicious! I have made this twice now, once as posted, and once as a breakfast sandwich, with a fried egg added to the ingredients. I used cheddar cheese and included the basil both times. I have always used mayonnaise on my grilled cheese sandwiches (someone taught me that trick years ago), and I cannot recommend it enough. This is a hearty sandwich that takes grilled cheese to new heights. Thanks for sharing this versatile and tasty recipe. Made for Please Review My Recipe Tag Game."