Wednesday, November 18, 2009

Reinvent the Grilled Cheese

I love a good grilled cheese sandwich. So do my family members. The problem is that it takes forever to cook them one by one. I've tried using a large George Foreman grill, a larger skillet, etc. The GF works fine, but it's squished, so the sandwich tastes more like a panini than an actual grilled cheese sandwich. I like my grilled cheese crusty on the outside and gooey in the middle.

I found this new method of "baking" a Grilled Cheese sandwich in the latest issue of Kraft Food & Family magazine.

You will need the following:

8 slices white or wheat bread (I used wheat)
8 teaspoons butter, softened
8 slices cheese (I used 2% sharp cheddar)
1-2 teaspoons dijon mustard (this only goes on my hubby's)
Parmesan cheese (optional)

Preheat oven to 400 degrees F. Butter one side of each slice of bread then fill the inside of each sandwich with two slices of cheese and mustard, if desired. Place on a baking sheet and bake for 8 minutes. Sprinkle each sandwich with 1/2 teaspoon Parmesan cheese. Flip and sprinkle with remaining Parmesan, continuing to bake for 6-8 minutes or until golden brown.

You end up with a Parmesan-crust and a gooey center. It was a big hit with the kids. I like to serve it with sugar snap peas from the freezer and a couple of oranges. Mmmm. If you dig the tomato soup thing, I think it would hold up as a great dunker.

1 comment:

  1. The inspiration:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” Pierre Androuet.

    The challenge:

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”


    This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    A unique and amusing Christmas present for all food lovers