Typically when making a grilled cheese sandwich, room temperature butter is smeared on one side of each of two bread slices, then American cheese (food) product is placed on a slice, topped with the other slice; and the sandwich is flipped to desired brown-ness.
I had cold, hard butter and Mexican-blend cheddar. I rolled with them both.
The butter was allowed to melt in a large skillet. The butter was spread over the skillet evenly and one bread slice was added; seeing the butter quantity was too little, another pat of butter was added to the skillet. Once the second butter pat was melted, a second slice of bread was placed in the skillet to brown.
Shredded Mexican-blend cheddar was piled onto each slice of bread. Once the cheese began to melt, the two slices were placed cheese-sides on top of each other, cheese-sides facing, yielding a blackened sandwich.
The blackened part wasn't great, but the cheese sure was. And there was plenty of it. Yum! Next time, I'll hold off on browning both bread slices before adding the cheese. Or will just be quicker about making the sandwich in general. After all it's grilled cheese and should take 5 minutes tops.
Cost: SWAG of $1.
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