Fall is here and in full-blast and the traditional grilled cheese just needed a bit of a make-over. This grilled cheese isn’t any harder to make than your normal grilled cheese, it may even be easier, you just sit and let it cook, no constant flipping. Is anyone else guilty of that? This grilled cheese is perfect for dipping and the perfect sandwich to serve with your favorite soup. If you don’t have a favorite soup, here is mine, Tomato Basil Soup.
I don’t know why it has taken me so long to realize that a grilled cheese would be so much better with crispy and crunchy cheese on the outside of the sandwich and smooth and creamy cheese on the inside of the sandwich. Genius! Other variations can include a light smear of dijon mustard and a dash of onion powder on the inside of the sandwich, which I have taste tested and think is the best! You can experiment with different cheese, adding a tomato slice or bacon slice on the inside with the cheese, as well.
Source: Smitten Kitchen
2 slices of Bread
1 teaspoons of Butter
1/2 cup of Cheddar Cheese, coarsely grated
First, spread one teaspoon on one side of each slice of bread.
Now, in a skillet over medium-low heat, sprinkle one tablespoon of cheese in the pan and place bread butter side down on top of the cheese. Set aside one tablespoon of cheese. Place remaining cheese on top of bread and top with the other slice, butter side up. Cook undisturbed for 2 minutes. Pick the sandwich up using a spatula and place the reserved cheese on the pan, flip the sandwich onto the skillet on top of the cheese. Cook for another 2 minutes.
Remove, slice in half and enjoy.
The Barbee Housewife