-adapted from smittenkitchen.com
Pair with Cauliflower Parmesan Soup
- Dijon mustard
- thick country or sourdough bread slices (2 per sandwich, of course)
- sharp cheddar or other cheese of your choice
Grate cheese by hand, or do what I did--use pre-sliced cheddar for the inside and an already opened package of shredded cheddar-jack for the outside. Your options are endless here. Butter one side of each slice of bread. If you are game, spread a small amount of Dijon on the non-buttered side of one or both slices (I just did one--you don't want the mustard to overpower). Heat your skillet, it it with a little cooking spray and then sprinkle about a tablespoon of shredded cheese in the middle. Place one slice of bread (buttered side down) on top of cheese, and follow with a slice of cheese (or enough shredded to equal a slice), and second slice of bread. Sprinkle the buttered side of the top piece of bread with about a tablespoon of shredded cheese. Does this make sense? I promise it's not as complicated as it sounds! You could also throw a thin slice or two of tomato between the slices. I love tomatoes on my grilled cheese. Make sure it's a really good tomato that is also seasoned well if you decide to do that, however. Heat your sandwich for a few minutes, or until the cheese on the bottom of the skillet is browned. Carefully flip your sandwich (keep the crisped cheese on the bread, don't leave it on the skillet) and heat second side until that layer of cheese is also brown and crisp. Cut in half and serve. Die an early death from buttery, cheesy bliss.