Classic Grilled Cheese
Don’t be timid when pressing the sandwiches after you’ve turned them. A little muscle power ensures terrific, crisp results.
To learn more, read the article:
4 tsp. salted butter, at room temperature
8 slices (1/4-inch thick) Italian country bread or sourdough
6 oz. coarsely grated Cheddar
Butter all the bread slices on one side only. Put four slices of bread, buttered side down, on a cutting board. Distribute the cheese over the bread slices. Top with the remaining bread, buttered side up.
Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in half and serve immediately.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 57
, pp. 61
April 1, 2003