Everyone should know how to make a grilled cheese sandwich. And I think my version is pretty darn good. It’s so simple and so satisfying.
I love many things about grilled cheese sandwiches.
They’re great for any season. Easy to make on a hot summer day when you don’t want to be in the kitchen. Cozy and comforting on a cold winter day with tomato soup.
They’re versatile. You can be creative with your sandwich – use a variety of cheeses, add vegetables, try different breads. The possibilities are endless.
They’re made from kitchen staples. When I barely have any food in our house and I have no idea what to make for dinner and it’s quickly approaching bedtime not mealtime, I can count on a grilled cheese sandwich because cheese and bread are things I’ve almost always got on hand.
Oh yeah and did I mention they’re really tasty?
I’m sure you’ve all made a grilled cheese sandwich before. At least I hope so.
But if you haven’t, here’s how you do it.
You’ll need the following:
Good sliced white bread
White American cheese (I like white)
Tomatoes (optional)
Yellow mustard
Mayonnaise
First, slice your tomatoes.
Then start building your sandwich, starting with the bread.
Place your cheese on one slice of bread. I like to use 2 and a half slices of American cheese.
Squeeze or spread some yellow mustard onto the other slice of bread. Not too much though – you don’t want to overwhelm your sandwich with mustard.
Put a couple tomato slices on top of the cheese.
Then put the two slices of bread together with the cheese and tomatoes in between. Spread a thin coating of about a teaspoon of mayonnaise on the top.
Now it’s ready to be grilled! Heat a frying pan. You don’t want to burn your sandwich and you want it to be in the pan long enough for the cheese to melt, so use medium heat.
When the pan is ready, add your sandwiches with the mayonnaise side down. I’m lazy and didn’t feel like using a larger pan, so my sandwiches had to squeeze in there together.
Look at the cheese melting. Yum.
While the first side is grilling, spread another teaspoon of mayonnaise on the slice facing up in the pan.
When the bottom slice is golden brown and crispy, carefully flip the sandwich over.
When both sides are perfectly grilled (even a bit burnt, which I like), the sandwich is ready to leave the pan and get on your plate.
And then get in your tummy. So good.
I just love the way American cheese melts. It’s so gooey, especially with the juicy tomatoes. The perfect classic sandwich.
How do you make your grilled cheese?
