Reviewed: Nov. 19, 2005

Why didn't I think of this?!

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PIGGALETTE

Cooking Level: Intermediate

Home Town: George West, Texas, USA

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Reviewed: Nov. 3, 2005

This is such a life saving recipe! I used to spend 30 minutes grilling sandwhiches for supper, now they're all done at once! Totally awesome!!!

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Rayne

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Reviewed: Oct. 27, 2005

This recipe is very good. It is easy and tastes so good. I added the cream cheese like another person said, It was wonderful. We will make agian!

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NATASHA22

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Reviewed: Sep. 27, 2005

Yuck. IMHO, these taste nothing like grilled cheese sandwiches made in a frying pan. The bread didn't cook evenly and it gets hard, not crispy. I would only recommend this recipe for large families that don't mind the difference in taste and texture. Now I know how the cafeteria at work makes their grilled cheese as they taste the same!

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MOXIEGRETL

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: South Milwaukee, Wisconsin, USA

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Reviewed: Sep. 11, 2005

You wouldn't think that a recipe for grilled cheese sandwhiches could be fantastic but this one really is. I found them wonderful and it was so easy to make many sandwhiches!

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HASGR8BOYZ

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

Living In: Oromocto, New Brunswick, Canada

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Reviewed: Sep. 10, 2005

This was OK. I used a baking stone and the sandwiches turned out very crispy. The edges were not burnt as some other reviews have suggested, but they were very crunchy. I still prefer a skillet or griddle, but this would be good if you were feeding a small army.

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LadyBird

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Sep. 7, 2005

These were great! I used swiss cheese since it isn't processed & used a whole grain bread. They were nice & crunchy & tasted great in just a few minutes! I almost always burn mine cooking them on a skillet so this recipe is a godscend! Thank you so much!

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LUVMYBOYS

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2005

These are good! Mine were nice and crunchy. I'll make them again if I already have the oven on or am making multiple sandwiches. However, it still seems easier to fry the sandwich on the stove top if I'm only making one or two.

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STEPHER11

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Reviewed: Aug. 8, 2005

great easy recipe. beats the grilled because i always happen to burn mine a little on the griddle. perfect crispiness on both sides and it wasn't soggy in the middle like others have suggested.

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HUOXU

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Feb. 28, 2005

great for playgroup-type of get togethers - kids loved them!

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ABOWEN2

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Reviewed: Jan. 19, 2005

I have been making my grilled cheese like this for years and you can't beat the crispness you get this way. For an additional kick, try spreading cream cheese on the inside of one piece of bread before baking. Cream cheese adds an unexpected richness. My girls always make sure we have cream cheese to make grilled cheese, now!

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CINISIN

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Reviewed: Jan. 16, 2005

I do daycare and this is the only recipe I use! Thank you for such a helpful, delicious, and time saving recipe. My husband loves it too.

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TAMMYDACHEF

Cooking Level: Expert

Living In: Rolling Meadows, Illinois, USA

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Reviewed: Jan. 10, 2005

this is a great idea! And a tip for anyone who is left with soggy-bottom bread: elevate the sandwich OFF of the baking sheet. Slip you sandwich onto a cooling rack,and put the rack on the baking sheet. PRESTO! total-surface ventillation. thanks, michelle :-)

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DEEDEE

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Reviewed: Jan. 3, 2005

I followed directions to a "T" and they burnt on one side, soggy on the other. I'm sticking with the toaster oven!

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BAILEYHEWITT

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Reviewed: Jan. 1, 2005

Been doing this for years, nice to see this posted here. Now there is spreadable butter so life is easy but if you don't have that use melted butter that you brush on the bread. I am too impatient to wait for the butter to soften! This way the butter is evenly distributed and you don't have to worry about soggy middles. I also now use Release foil so I can be sure that there isn't any sticking. I use double cheese slices just cause we are cheese junkies. Great comfort food and we love it with tomato or veggie soup.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Dec. 27, 2004

This is just another variation of the traditional grilled cheese sandwich... just remember to spray your pan with pam, so the sandwiches don't stick. Great Recipe!! Thank you for sharing....

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KRISTY_THE_COOK

Cooking Level: Intermediate

Home Town: Colfax, Wisconsin, USA

Living In: Stoughton, Wisconsin, USA

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Reviewed: Dec. 11, 2004

This cooked the edges but not the middle, so I ended up with burnt edges & a soggy middle. I'll stick with the griddle!

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FUZZBUTT78

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Reviewed: Dec. 9, 2004

I think if you are making for a big group this is the way to go. Otherwise, just grill 'em on the stove.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 28, 2004

I love this recipe. As others suggested I was heavy on butter on edges, light in middle. Used velveeta cheese (that was on hand) and came out perfect!

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Oct. 24, 2004

I cannot believe that I didn't think of this before! The sandwiches retain their shape better, and don't ever burn. We make our sandwiches with two different kinds of cheese--it adds something to it. Thanks, Michelle, for a great idea!

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Nicole, Queen of Chaos

Cooking Level: Intermediate

Home Town: Queen Creek, Arizona, USA

Living In: Slater, Iowa, USA

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Awesome Grilled Cheese Sandwiches

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