Grilled Cheese Sandwich II
A toasted cheese sandwich works well as an everyday lunch. It goes well with soda (pop) or tomato soup. Quality greatly depends on ingredient selection and cooking temperature.
Ingredients
- Mild cheddar cheese
- Butter
- Sturdy low-moisture bread
Steps
- Slice the cheese ⅛-inch thick.
- Butter the two slices of bread on one side each.
- Cover a bread slice with cheese, over the unbuttered side. If you leave gaps, distribute them evenly throughout the middle.
- Finish the sandwich with the other slice of bread; again, buttered side out.
- Place the sandwich into a cool 2-sided contact-based cooking device, like a sandwich-iron, waffle iron, or a grill intended for cooking burgers. Heat the sandwich.
- Remove the sandwich when all the cheese has melted and the outside is medium-dark brown and crispy.
- Eat immediately. If you must set this sandwich down, use a heated plate or a loose paper towel to avoid letting condensation ruin the surface.
More recipes with cheddar cheese, butter or bread
Adapted from “Grilled Cheese Sandwich II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.