Grilled Cheese Sandwiches

Everyone loves a grilled cheese sandwich, right?  The key is to use older bread, not fresh.  I know, sounds disgusting, but something about 2 or 3 day old bread is much better for grilled cheese and for making french toast too.

Bread and Butter

Whenever I think of Grilled Cheese I either think about Tomato Basil Soup or freshly sliced dill pickles.  I either have one or the other, but I suppose you could have both.

Extra Sharp Cheddar Cheese

Ingredients:

• Various Breads
• Real Butter
• Extra Sharp Cheddar Cheese
• Tomato Basil Soup (see recipe- this blog)
• Pickles (Optional)

Unless you are going for the "Creamy American Processed Cheese - Grilled Cheese", be sure to use extra sharp Cheddar Cheese.  With the extra sharp Cheddar, you will find you don't have to use as much and the flavor is much better when used in cooking.

Stacks of Grilled Bread Just Ready for the Cheese

Melting the Butter

Grilling the Sourdough Bread in Butter

Put the slices of bread in the pan on low heat with about 2 Tbs. Butter.













Move the bread around in the melted butter, so that it will soak it all up.  Take your time and let the bread brown nicely.

Slicing the Cheese

Slice the cheese into thick slices and have it ready.

Grilling White Bread in Butter

Melting Grilled Cheese Sandwiches

Keep browning the bread.

Hot Grilled Cheese Sandwiches with Tomato Basil Soup

When you have a nice stack of grilled bread, insert the sliced cheese in between and stack neatly on a plate.  Put it in the microwave in 30 second intervals, watching carefully for the first sign of melting cheese.  As soon as you see the cheese melting, remove if from the microwave immediately.




Cut your sandwiches and serve with tomato basil soup or freshly sliced dill pickles.

See how to make the the Tomato Basil Soup here:

Tomato Basil Soup Post - We Must Eat and Drink.