Grilled Cheese Sandwich
When it comes to sandwiches, nothing tops the all-American grilled cheese.
Makes 2 sandwiches
When it comes to sandwiches, nothing tops the all-American grilled cheese. But for it to be really good, concentrate on the type of bread and cheese used. Grilled cheese calls for a good country loaf with a tight crumb texture. The cheese should be a good melting variety, such as Swiss or fontina. If you are using harder cheeses, they will melt faster if you grate the cheese before topping the bread. And don’t forget to butter the outside of the bread slices as well as the inside for a nice first bite crunch.
4 slices whole-grain bread or bread of your choice
4 tablespoons butter (or more, if needed), softened
1 1/2 cups grated Swiss cheese, divided
1 apple, thinly sliced into rounds
1. Brush 2 slices of bread with some of the butter, and cover each slice with ½ cup of the cheese. Place two apple slices over the cheese. Sprinkle the remaining cheese over the apple slices. Brush the remaining 2 slices of bread with some of the butter and place on top of the cheese, buttered side up.
2. Heat a panini maker on the grill settling. Brush the outside of each sandwich with some of the butter and place on the grill. Close grill top and cook until the cheese begins to melt. Turn and brush the other side with butter. Close top and cook 1–2 minutes longer. Serve warm.
To make in a skillet: Heat a nonstick frying pan large enough to hold 2 sandwiches over medium-high heat. Press on the sandwiches with a wide-face, metal spatula. When the bread begins to brown on the underside, turn it over, brush with the remaining butter and cook until the cheese begins to melt. Serve warm.