Grilled or Toasted Cheese Sandwiches
Make in any amount
Making grilled cheese sandwiches sounds simple enough, but I thought I would share some of my tips for making them a little different. I prefer to use a combination of extra sharp cheddar and Swiss cheeses, but you can use any cheese you like. I usually prefer a toasted cheese sandwich to grilled, which is lighter and easier because no butter is needed, but tastes every bit as delicious. It is also more manageable when making sandwiches for a crowd. The instructions are listed below.
- Softened butter, preferably unsalted (for grilled version)
- Bread of choice, 2 slices per sandwich
- Thinly sliced sharp or extra sharp cheddar cheese
- Thinly sliced Swiss cheese
Grilled: Spread one side of each slice of bread with butter. Heat a griddle, grill pan or skillet over medium heat. Place the cheese on the unbuttered side of a slice of bread and top with another slice so that both buttered sides are on the outside. Grill until the cheese has melted, turning the sandwich to brown both sides and adjusting the heat as needed. Cut in half on the diagonal and serve immediately.
Toasted: Omit the butter. Toast both sides of the bread in a toaster or on a sheet pan under the broiler for larger amounts. Place cheese on both slices of bread. Broil until the cheese melts. Place one slice on top of another to form a sandwich. Cut in half and serve immediately.
Variations: I always season the sandwich with a little black pepper. Other items, such as thinly sliced ham or tomatoes can be added to either the grilled or toasted sandwiches. Proceed as directed above. If desired, a little mustard can be spread on the inside of the bread before adding the cheese.