I have always thought myself to be skilled at making grilled cheese sandwiches. If we're having them for dinner, it's my job to make them. 95% of the time I can get them perfectly toasted and gooey.
I know the art of making grilled cheese sandwiches can get quite elaborate (like at this site, which I might steel some ideas from). But for the sake of keeping it simple, here is one extra step that will make the cheese-melting step go a little smoother. Nobody wants to bite into their g-c sandwich with half-way melted cheese.
(but don't be afraid to add some other ingredients besides cheese, like leafy greens, tomato, ham, bacon, whatever you want...)
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| Whole wheat bread, shredded cheddar cheese, lettuce |
"Pimento Cheese" Grilled Cheese Sandwich
These quantities are for making about 4 sandwiches, so adjust the amounts accordingly.
8oz block of cheddar cheese
1/4 cup mayonnaise
Bread (one piece buttered on both sides, one piece buttered on one side)
Shred the cheese and place in a food processor with the mayonnaise. Blend briefly until mixed, but still chunky (if you don't have a food processor, just mix it up in a bowl).
Spray pan or griddle and set to medium heat. Put down the double-buttered piece of bread and wait until golden brown. Flip over, pile up the cheese mixture and any other ingredients (greens, tomato, meat, etc.) and put on top piece of bread.
Flip when golden brown and do the other side (the obvious steps...).
(Keep the heat low enough so that the bread doesn't get too dark, but that the cheese melts. Shredding the cheese helps it to melt faster)
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