What will I write about, if not sandwiches? 😀 I’m pretty sure this blog will become sandwich fan club, because you seem to love those recipes the most (according to the statistics) This time I made the famous grilled cheese sandwich. Do I need to say anything else?
I’ve been thinking about this particular sandwich ever since I made that amazing white bread sandwich. Yes, I am using this opportunity to remind you of that bread and talk you into making it, because it’s perfect for these kinds of recipes.
Back to the sandwich: golden-brown in color, crispy on the crust outside, warm, aromatic and melty cheesy on the inside. The choice of cheese is on you, I used edam, tilsit and emmental, but a nice cheddar, manchego or gouda would be a perfect choice. As long as you use more flavorful type of cheese to balance the mild mozzarella. I also suggest you sprinkle the cheese with a little bit of salt. Recipe follows.
Grilled cheese sandwich
- Cover one side of each slice with butter (10 g per slice). Smear it evenly up the edges.
- Place 2 of the bread slices, with the smeared side down, on a cold non-stick pan. Turn up the heat to medium high.
- Place 50 g of mixed cheese on each slice along with 50 g of mozzarella. Sprinkle with a pinch of salt and cover with the other two bread slices, with the butter covered side facing up.
- Grill for 3-4 minutes, until golden-brown, then flip and grill for further 3 more minutes.
- Serve warm with some tomatoes, or salad of your choice.
How do you know when the grilled cheese sandwich is done?
It is golden-brown in color, has a crispy sound (if you scrape the crust with the back of a knife you can hear it) and smells like butter and cheese. Sliced in half, the cheese stretches like a chewing gum.
As good as it is (and trust me it’s good), I wouldn’t recommend eating more than one, occasionally, because this is a caloric bomb packed with fats of all kinds.