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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United States

Grilled Cheese Sandwich II

:See: Grilled Cheese Sandwich A toasted cheese sandwich works well as an everyday lunch. It goes well with soda (pop) or tomato soup. Quality greatly depends on ingredient selection and cooking temperature. A good toasted cheese sandwich has a crispy outside and is not mushy.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • Mild cheddar cheese
  • Butter
  • Sturdy low-moisture bread

Method

  1. Slice the cheese ⅛-inch thick.
  2. Butter the two slices of bread on one side each.
  3. Cover a bread slice with cheese, over the unbuttered side. If you leave gaps, distribute them evenly throughout the middle.
  4. Finish the sandwich with the other slice of bread; again, buttered side out.
  5. Place the sandwich into a cool 2-sided contact-based cooking device, like a sandwich-iron, waffle iron, or a grill intended for cooking burgers. Heat the sandwich.
  6. Remove the sandwich when all the cheese has melted and the outside is medium-dark brown and crispy.
  7. Eat immediately. If you must set this sandwich down, use a heated plate or a loose paper towel to avoid letting condensation ruin the surface.