This grilled cheese sandwich is made with 2 cheeses that balance flavor and texture, plus a couple of odd ingredients that nudge its flavor to a whole ‘nuther level.
Ingredients per Sammy:
2 slices of your choice of Texas Toast style bread or thickly sliced Italian or Sour Dough bread. The world is your oyster.
1 slice Sharp Cheddar cheese
1 slice Havarti, Provolone or Muenster cheese
1 tablespoon Mayonnaise (no subs. I don’t say this often, but in this case real mayo is key)
1 teaspoon butter or margarine for frying, you can also use cooking spray.
Lawry’s Seasoned Salt
1 tablespoon Dijon mustard
2-3 pieces of thinly sliced ham or smoked turkey deli meat
2-3 slices of Roma tomato seasoned with salt and pepper
- Spread a thin layer of mayonnaise on each slice of bread
- lightly dust each slice with the teeniest amount of seasoned salt
- If you’re adding the optional mustard, flip one of the slices on top of the other (mayo sides together) and spread on a thin layer.
- If you’re using the optional deli meat and/or tomatoes you can lightly brown either/both in a tiny bit of butter or cooking spray first, set it aside and wipe out the pan. It’s not necessary but it doing this adds another layer of awesome. Confession: sometimes I don’t even wipe out the pan before adding the butter or cooking spray. Fond is life.
- In a pan over medium heat, melt the butter or lightly coat with cooking spray
- Place both slices in the pan mayo side down (the point of this is to pick up the melted butter or oil before it browns in the pan.)
- Immediately layer the cheeses and optional meat on one of the slices
- When the cheese starts to soften, put the two halves together
- Cook on both sides to your ideal level of golden and gooey.
Try not to pass out from excessive awesomeness.
Help keep the cheese a-grillin’!
*sizzle sizzle* Thank you!