GRILLED CHEESE RECIPE BY TASTY
The secret to a perfect grilled cheese recipe? Mayonnaise! (No, really, it makes the outside crispier and tangier.) Spread butter on one side of each bread slice and mayo on the other. Sandwich the cheddar slices between the buttered sides, leaving the mayo sides on the outside. Fry for a few minutes until golden, dip into a bowl of tomato soup, and resolve to never make a grilled cheese without mayo ever again!
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- On a cutting board, butter each piece of bread with butter on one side.
- Flip the bread over and spread each piece of bread with mayonnaise.
- Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
- Heat a nonstick pan over medium low heat.
- Place the sandwich on the pan, mayonnaise side down.
- Cook for 3-4 minutes, until golden brown.
- Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
- Enjoy!
Nutrition Facts : Calories 1895 calories, Carbohydrate 312 grams, Fat 41 grams, Fiber 13 grams, Protein 70 grams, Sugar 27 grams
TOMATO JAM GRILLED CHEESE
Jam and cheese sandwiches are a thing in England and they ought be a thing here, too. You're basically taking a cheeseboard and putting it between two slices of bread. For this version, I thought it would be fun to play around with tomato jam. The jam is lovely and surprising -- perky is the word I'd use to describe it -- and a great counterpoint to melty, gooey cheese and crusty bread.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 2h
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Place 2 slices of the cheese on 1 slice of bread and top with the tomato jam; sprinkle with a little salt and pepper. Add the remaining 2 slices of cheese, then press the remaining slice of bread onto it.
- Heat a skillet over medium heat. Meanwhile, butter the top slice of bread. Press the sandwich with a spatula or steak weight, buttered-side down, onto the hot skillet. Press until the bread is golden brown and the cheese has started to melt. Butter the slice of bread that is now facing up, then flip the sandwich. Cook until golden brown and the cheese is gooey, 3 to 4 minutes total. Slice and enjoy!
- In a nonreactive medium pot, combine the tomatoes with the sugar, citrus zest and juice and cinnamon stick. Cook over medium heat, stirring occasionally, until the mixture gels on a spoon (it will look like a thin syrup), about 30 minutes. Skim any foam off the top, then pour the jam into two or three 1-cup jars. Let the jam cool to room temperature before using. Refrigerate for up to 2 weeks. Makes about 2 cups.
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