The grilled cheese sandwich is America's simple take on a dish that appears in the cuisines of many different countries, from the croque-monsieur in France to Mexico's quesadilla. For a variation, add thinly sliced turkey or ham or substitute any good melting cheese for one or both of the cheeses.
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 slices sourdough bread
- 1/4 cup unsalted butter, at room temperature
- 1 1/2 tablespoons Dijon-style mustard
- 8 thick tomato slices
In a bowl, combine the cheeses and mix until blended. Set aside.
On a large work surface, lay out the bread slices and spread them evenly with the butter. Then turn them buttered-side down on the surface and spread the other side thinly with the mustard.
Sprinkle half of the cheese mixture evenly onto the mustard-spread side of 4 of the slices. Lay 2 tomato slices atop each cheese-topped slice and then sprinkle the remaining cheese evenly over the tomatoes. Top the sandwiches with the remaining 4 slices of bread, mustard side down, and press down gently to compact the sandwiches.
Heat a large nonstick frying pan or griddle to medium heat. Working in batches if necessary and using a spatula, carefully transfer the sandwiches to the hot pan or griddle. Cook, pressing down gently on each sandwich with the spatula 3 or 4 times, until golden and slightly crusty on the first side, 3-4 minutes. Carefully turn over the sandwiches and continue cooking, again pressing down on them, until the second side is golden and the cheese has begun to ooze out the sides slightly, 2-3 minutes longer.
Transfer to individual plates and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
440 calories; 27g total fat; 71mg cholesterol; 784mg sodium; 30g carbohydrates; 2g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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