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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

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, March

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