Grilled Cheese Sandwich
If you use thinner, presliced sandwich bread, you will need to reduce the amount of cheese and butter in the sandwich. Instead, use 1 1/2 ounces of cheese per sandwich (using a single layer of cheese) and coat the outer sides of the bread with a little less butter.
- Yield: Makes 2 sandwiches
Source: Martha Stewart Living, March
- 4 slices white sandwich bread, such as pain de mie (Pullman), about 1/2-inch thick
- Monterey Jack cheese, cut in 1/8-inch thick slices (about 2 ounces)
- Cheddar cheese, cut in 1/8-inch thick slices (about 2 ounces)
- Unsalted butter, room temperature
Heat a large cast-iron or heavy metal skillet over medium-low heat. Place two slices of bread on a work surface, and cover each with a layer of Monterey Jack and a layer of cheddar cheese; top with the remaining slices of bread. Generously butter both outer sides of the sandwiches, spreading butter all the way to the edges of the bread.
Place the sandwiches in the skillet, and press down only lightly with the back of a spatula. Cook until golden brown on each side, and the cheese has completely melted, 3 to 4 minutes per side. Cut in half lengthwise, and serve immediately.