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.

Ingredients

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

Directions

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.


More of Mary Ann Esposito's recipes you may be interested in

In the Strawberry Patch

Strawberries aren’t just naturally sweet and juicy—they’re high in nutrients and one of the best foods you can eat.

Liz Barbour's Edible Landscape

Cook Liz Barbour of The Creative Feast creates beautiful— and delicious—dishes with what she grows.

Lamb with Mint Sauce with Gremolata Potatoes

A Creative Feast from Liz Barbour

Risotto con Fragole (Strawberry Risotto)

Fruit-flavored risotto is made in some parts of Italy in alta cucina (gourmet cooking) restaurants.

Stuffed Strawberries

I like to use the largest strawberries I can find to make these elegant stuffed strawberries. Serve them on a silver tray!
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Calendar

April 2017

Today

  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
26 27 28 29 30 31 01
02 03 04 05 06 07 08
09 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 01 02 03 04 05 06
Edit ModuleShow Tags
Edit ModuleShow Tags