Sunday, January 29, 2012

Perfect Grilled Cheese Sandwiches

A few nights ago I was craving grilled cheese sandwiches and tomato soup.  I despise making grilled cheese sandwiches.  If you want the family to eat together, someone always ends up with the soggy, cold sandwich because the griddle isn't big enough to do an entire batch at once.  I am excited to say that I solved this issue and figured out the way to make the perfect sandwich!

I baked it.  I'm sure that this technique has been around for ages and that I'm not the one to have developed it but I sure would have appreciated the heads up years ago, about the time I started making sandwiches for two!  If you are like me and haven't heard about the oven way, here's how to do it.

Preheat the oven to 450 degrees.  Butter one side each of two pieces of bread.  Put a piece of bread butter side down on a cookie sheet.  Add your cheese to the top and cover with the second slice, butter side up.

Timing is essential here.  The bottom will bake and the top will just have melted butter and no toasting so don't go by appearances.  Time it eight minutes, then flip.  Give it six more minutes and then you're done.

It's perfectly toasted, perfectly crunchy with the gooey cheese in the middle.  The sandwiches even impressed my son who is the pickiest of picky eater.  The best part about it was that we were all able to sit down to eat at the same time and we all had hot, toasted sandwiches that were not in the least bit soggy. 

If I do it again:

I'm going gourmet next time and making adult sandwiches along side the kids' Velveeta ones.  I'm thinking some Swiss, Havarti and maybe some Brie all on Rye bread.   Perhaps tomorrow night. . . .

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