Grilled Cheese Sandwich
One type of cheese that works well for this sandwich is Cheddar. I use Tillamook Medium Cheddar Farmstyle Thick Cut for this sandwich.
What You’ll Need to Make A Grilled Cheese Sandwich
How to Make A Grilled Cheese Sandwich
Preheat a pan on medium heat. While the pan is heating, butter two slices of bread. It is best to use butter at room temperature so that it spreads easily.
Place the cheese on the bread. Use enough cheese to cover the slice of bread completely. Place the second slice of bread on top of the cheese with the buttered side facing up.Cook until the bottom is golden brown. Use a wide spatula to carefully flip the sandwich and continue to cook until it is golden brown.
Remove to a cutting board .
Slice in half diagonally before serving and trim off the edges or use a cookie cutter to cut a seasonal shape as shown. Serve immediately.
Ingredients
- 2 slices white bread
- 1-2 slices Tillamook Medium Cheddar Cheese Farmstyle Thick Cut
- 1 tbsp salted butter
Instructions
- Pre-heat a pan on medium heat. While the pan is preheating, butter two slices of bread.
- Place the cheese on the bread. Use enough cheese to cover the slice of bread completely. Place the second slice of bread on top of the cheese with the buttered side facing up.
- Lower the heat slightly so that the cheese has enough time to melt while the bread gets golden brown. Cook until the bottom is golden brown. Use a wide spatula to carefully flip the sandwich and continue to cook until it is golden brown
- Remove to a cutting board and slice in half diagonally before serving or use a cookie cutter to cut a seasonal shape.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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