original photo from smitten kitchen
It’s Grilled Cheese Month, so I’m publishing some of my favorite recipes.
3 ounces cheese (preferably mild cheddar) or combination of cheese, grated on large holes of box grater (about 3/4 cup)
4 slices (1/2 inch-thick) from white sandwich bread, such as Pepperidge Farm Toasting White
2 tablespoons butter (preferably salted), melted
1. Heat heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.
2. Brush sandwich tops completely with half of melted butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.