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. A good toasted cheese sandwich has a crispy outside and is not mushy.
- Prep
- 9 min
- Cook
- 1 hr 41 min
- Total
- 1 hr 50 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Slice the cheese ⅛-inch thick.
Procedure
Butter the two slices of bread on one side each.
Procedure
Cover a bread slice with cheese, over the unbuttered side. If you leave gaps, distribute them evenly throughout the middle.
Procedure
Finish the sandwich with the other slice of bread; again, buttered side out.
Procedure
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.
Procedure
Remove the sandwich when all the cheese has melted and the outside is medium-dark brown and crispy.
Procedure
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.
Notes, tips, and variations
Use low-moisture cheese. When buying cheese, most likely you will find that the cheeses are labeled for fat, protein, and total weight. Consider the unmentioned part to be moisture, and choose the cheese which minimizes this. For any given amount of protein per weight, choose the cheese with the highest fat content. Likewise, for any given amount of fat per weight, choose the cheese with the highest protein content.
Notes, tips, and variations
Multi-grain bread tends to work well. Sourdough and English toasting bread should also work okay.
Notes, tips, and variations
Add relatively dry tuna, bacon, or pastrami. After cooking, you may pry open the sandwich to add sauerkraut, pickles, or sweet chilli sauce.
Notes, tips, and variations
A bit of Worcestershire Sauce poured on the cheese before cooking also works well.
Notes, tips, and variations
Instead of butter/margarine on the outside of the bread, you can substitute mayonnaise for a tangier sandwich.
Notes, tips, and variations
Thinly-sliced tomato is a nice addition to the sandwich, as are wilted spinach or roasted red peppers. You can also add sliced onion with the tomato to give a more exotic feel.
Notes, tips, and variations
Remember to cool the cooking device a bit before cooking another sandwich.
Photo: Willis Lam · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
