Grilled cheese is the ultimate comfort food.  It’s an adult treat that harkens back to childhood.  I ate many a grilled cheese sandwich as a kid and I never met a grilled cheese sandwich that I didn’t like. To make the ultimate grilled cheese,  I have mashed up the best grilled cheese sandwiches of my memory—from the drug-store lunch counter to my favorite “better” cheese versions. These days, I use a sturdy white bread, Pepperidge Farm original white is my top choice.  I use one slice of American cheese, a.k.a. melty cheese, on each side to hold everything together and then add a thick slice of whatever cheese I have on hand.  It is usually Muenster, Swiss or sharp cheddar—but you can even use pimento cheese if you have made it yourself.

I use a two-step cooking process. I brown the bread on the stovetop and make sure the cheese melts by placing the skillet with the sandwich in it in a pre-heated oven. This is the key to the ultimate grilled-cheese sandwich. The oven step makes sure the cheese will melt completely but the bread won’t burn.

2          slices frozen bread, such as Pepperidge Farm Original White

½         tablespoon butter

2          thin slices American Cheese

1          thick slice sharp cheddar, Muenster, Swiss, etc

Special Equipment:     Non-stick skillet

Preheat oven to 350 F

Place the butter in the non-stick pan. Heat the pan and melt the butter over medium-low heat.

Swirl one side of each bread in the melted butter. Place one slice of the bread, butter-side down, in the pan. Stack the cheese as follows, American cheese, cheddar or other cheese, American cheese. Top with the second slice of bread, butter-side out.  Adjust the heat so the bread sizzles gently.

When the bread is lightly browned, carefully use a spatula to flip the sandwich over to brown the other side.  Re-align the bread and cheese if necessary.

Place the skillet with the sandwich in it in the oven for 2-4 minutes or until the cheese is completely melted.  Remove from the oven and cut in half.  Enjoy immediately!

 ALL RECIPES ©ELIZABETH KARMEL 2020