Grilled cheese sandwich

Grilled cheese sandwich


  • 6 tablespoons butter, softened, div > View Recipe


  • Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side lower, inside a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes remove. In a tiny bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere.
  • To put together sandwiches, top toasted side of four bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture around the outsides of every sandwich. Devote same skillet and prepare until golden brown and cheese is melted, 5-6 minutes on every side. Serve immediately.


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I truly loved the parmesan/mayo mixture for that outdoors, and that i loved the entire process of grilling within the sandwich before building it, however i did not proper care of the mix of cheeses for that inside. I have tried personally this recipe a number of different occasions, but attempted different cheeses for that inside. Most lately, I made use of some Velveeta, that was excellent.

This recipe resided as much as it’s name. Best Ever! It was my very first time using Manchego cheese. The 5 cheeses within this sandwich melted together superbly. Pair this using the Best Ever Tomato Soup and you’ve got yourself comfort food towards the max!

I wasn’t sure what to anticipate with putting mayonnaise around the outdoors from the sandwich, however it would be a perfect golden crust. These possess a great “ooze factor”! We attempted the end with adding some bacon jam which would be a huge hit.

Whether it has pepperoni my boy will travel miles for this. I ended the Brie and added thin slices of pepperoni. Affirmed, he demonstrated up for supper.

These sandwiches are scrumptious filled with gooey and crunchy bursts of flavor. I designed a couple of changes. I overlooked 3 tablespoons butter and used 3 extra tablespoons mayonnaise. I made use of 1 teaspoon of onion powder. 1/eighth teaspoon for that outdoors and also the remaining for that spread. I substituted Emmentaler Swiss cheese, that is cousin to Gruyere but half the cost. I made use of both Parmesan and Manchego. I made use of the Parmesan within the mayonnaise mixture for toasting the outdoors from the bread. I cubed and pulsed together another 5 cheeses, binded all of them with 3 tablespoons mayonnaise, and spread that to the inside bread toasted. In my experience that made assembling the sandwiches simpler and fewer untidy. The sourdough is the best bread of these sandwiches. A keeper.

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