And Now, the Sandwich We’ve All Been Waiting For!
I’ll get right to the point: It’s grilled cheese season. So let’s talk about that.
Are you aware that there are actually some ways to make one better than the other? I’ve been making this favorite sandwich since I was a grade-schooler. But not until I ran onto an article by All Recipes (www.allrecipes.com) did I know there’s more to it than slathering bread slices with butter and placing cheese slices in between them.
Honestly, this has opened up a whole new grilled cheese world for me. (I’m curious to know how many of you already know to do this…so please reply.)
All Recipes gives credit to this information to nevadamommy, who shared it with them back in February of this year. Here’s what the All Recipes folks had to say: “Yes, you do need a recipe for a grilled cheese sandwich. And here’s the best grilled cheese sandwich recipe on the internet! This five-ingredient sandwich is super easy to make and will be the best grilled cheese you've ever tasted in your life.”
First of all, it uses two cheeses: Parmigiano-Reggiano and cheddar. But hold on—they’re not saying both cheeses go inside the sandwich. The Parmigiano-Reggiano goes on the OUTSIDE. It combines with the butter to create a crispy, cheesy crust. While the cheddar melts inside the sandwich to create a gooey center. (I never would have thought of this!)
Making a grilled cheese sandwich couldn't be any easier. Start by combining the butter and grated Parmigiano-Reggiano cheese. Each sandwich holds two slices of bacon and one thick slice of cheddar cheese. Spread the cheese-butter mixture on each slice of bread. Cook in a skillet until golden brown on both sides. (Recipe with these instructions below.)
While you might want to make extra for later, unfortunately, leftover grilled cheese doesn't keep very well. But because this easy recipe takes about 15 minutes to make, you won’t mind making it again whenever you're craving a grilled cheese.
(Hot tip for that: I cut a pound of bacon in half, lay it out on a cooling rack that I place in a baking sheet, and cook it all in the oven. Then I freeze it so I always have sandwich-sized cooked slices ready to go for my grilled cheesing moments.)
But if you really want to save leftovers, you can wrap the grilled cheese sandwich in aluminum foil and store it in the fridge for up to three days. Then reheat on the stove.
Before I close with the recipe and instructions, here are a couple All Recipe reader comments you might appreciate:
“I took it one step further and added one freshly minced garlic clove to cheese-butter mixture. I will definitely make my sandwiches like this from now on," according to lynniescorner.
“Killer! The parm on the outside took these to another level. I used a combo of extra sharp cheddar and American cheese for a great mix of bite and melt. I can't wait to make these again," says cowgirll.
And now for the sandwich we’ve all been waiting for:
1/4 cup butter softened
1 cup freshly grated Parmigiano-Reggiano cheese
8 slices cooked bacon
4 slices (thick) Cheddar cheese
8 slices sourdough bread
Directions:
Add Recipe to Cook'n
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Are you aware that there are actually some ways to make one better than the other? I’ve been making this favorite sandwich since I was a grade-schooler. But not until I ran onto an article by All Recipes (www.allrecipes.com) did I know there’s more to it than slathering bread slices with butter and placing cheese slices in between them.
Honestly, this has opened up a whole new grilled cheese world for me. (I’m curious to know how many of you already know to do this…so please reply.)
All Recipes gives credit to this information to nevadamommy, who shared it with them back in February of this year. Here’s what the All Recipes folks had to say: “Yes, you do need a recipe for a grilled cheese sandwich. And here’s the best grilled cheese sandwich recipe on the internet! This five-ingredient sandwich is super easy to make and will be the best grilled cheese you've ever tasted in your life.”
First of all, it uses two cheeses: Parmigiano-Reggiano and cheddar. But hold on—they’re not saying both cheeses go inside the sandwich. The Parmigiano-Reggiano goes on the OUTSIDE. It combines with the butter to create a crispy, cheesy crust. While the cheddar melts inside the sandwich to create a gooey center. (I never would have thought of this!)
Making a grilled cheese sandwich couldn't be any easier. Start by combining the butter and grated Parmigiano-Reggiano cheese. Each sandwich holds two slices of bacon and one thick slice of cheddar cheese. Spread the cheese-butter mixture on each slice of bread. Cook in a skillet until golden brown on both sides. (Recipe with these instructions below.)
While you might want to make extra for later, unfortunately, leftover grilled cheese doesn't keep very well. But because this easy recipe takes about 15 minutes to make, you won’t mind making it again whenever you're craving a grilled cheese.
(Hot tip for that: I cut a pound of bacon in half, lay it out on a cooling rack that I place in a baking sheet, and cook it all in the oven. Then I freeze it so I always have sandwich-sized cooked slices ready to go for my grilled cheesing moments.)
But if you really want to save leftovers, you can wrap the grilled cheese sandwich in aluminum foil and store it in the fridge for up to three days. Then reheat on the stove.
Before I close with the recipe and instructions, here are a couple All Recipe reader comments you might appreciate:
“I took it one step further and added one freshly minced garlic clove to cheese-butter mixture. I will definitely make my sandwiches like this from now on," according to lynniescorner.
“Killer! The parm on the outside took these to another level. I used a combo of extra sharp cheddar and American cheese for a great mix of bite and melt. I can't wait to make these again," says cowgirll.
And now for the sandwich we’ve all been waiting for:
DELUXE Toasted Cheesers
Serving size: 4
Calories per serving: 170
Ingredients:
Calories per serving: 170
1/4 cup butter softened
1 cup freshly grated Parmigiano-Reggiano cheese
8 slices cooked bacon
4 slices (thick) Cheddar cheese
8 slices sourdough bread
Directions:
1. Mash together butter and Parmesan cheese in a small bowl until evenly blended.
2. Coat sides of bread with butter-cheese mixture.
3. Make sandwiches by placing two slices of bacon and one thick slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread.
4. Toast each side on medium-low heat until golden brown. Serve immediately.
2. Coat sides of bread with butter-cheese mixture.
3. Make sandwiches by placing two slices of bacon and one thick slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread.
4. Toast each side on medium-low heat until golden brown. Serve immediately.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.cookingwithanadi.com
- www.bonapetit.com
- www.stopandshop.com
- www.yellowblissroad.com
- www.allrecipes.com
