Tuesday, March 5, 2013

Grilled Cheese Sandwiches

Who needs a recipe for grilled cheese sandwiches? Everyone makes them and has for years, right? It's extremely flexible - change the bread, change the cheese, add favorite meat(s), even some veggies.  We all have our own way of fixing them.

We have our own favorite sides -- mine is tomato soup.  Nothing quite like a grilled cheese sandwich, tomato soup and a tall glass of milk.

However, I just watched a video that makes creating these much, much easier - and serving them at the same time simply awesome -- which is why the video on AllRecipes.com is called "Awesome Grilled Cheese Sandwiches." Go ahead, click and watch - it's so easy that it won't take but a couple of minutes to watch what is given as the linked recipe:
  • 18 slices bread
  • 4 tablespoons butter
  • 9 slices Cheddar cheese
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.
  3. Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.
Did I tell you? Simple! But that's just the beginning. I don't use cheddar, I use Kraft American, but on the inside of the bread I spread a triangle of Laughing Cow - herb or spiced or plain for a melding of flavors. I add deli sliced ham, or roast beef, or corned beef, or chicken, or cook some bacon ... you get the idea - this recipe is only the beginning of personal favorites. Have you ever added caramelized onions? Delicious!

It's the baking of a large group that is so time-saving, and so simple. Gives me time to heat up some creamy tomato soup. Can you guess what we're having for lunch today?

Afternoon update:  Yes -- I did fix for lunch.  Only four, instead of nine. On mine I did spread half of a Laughing Cow - herbed. I also spread the other side with a touch of mustard. We did use Kraft American. I cooked six minutes on each side.

I was slightly disappointed that they didn't brown as much as I expected, but they didn't have to. Everything melted nicely, and the bread had a marvelous crunch to it - marvelously satisfying! No cheese running out, but that last bite was filled as cheese melted into that very last bite. Oh, yes -- this method is a keeper!!


  1. Like you, I like my good old plain grilled cheese sandwiches with tomato soup. Sometime I like my gc with a slice of tomato (my husband's favorite) or with a little slice of ham. So good. And yes, it must have tomato soup. They go together for some reason!

    Maybe this will be dinner for our snowy Chicago night!

  2. I updated -- we did have it for lunch - and Yummy!!!