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Grilled Cheese Sandwich
SUBMITTED BY:
sal
PHOTO BY:
Shalaine_1
"Bread, butter and Cheddar cheese - here's a way to make this classic sandwich in a nonstick pan."
RECIPE RATING:
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(153)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese
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DIRECTIONS
Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
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REVIEWS
Reviewed on Mar. 21, 2006 by
Lisa Jo
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Lisa Jo
Mar. 21, 2006
How can a grilled cheese sandwich NOT get 5 stars?! I loved to read all of the comments. So I had to add my variation that I did not see anyone suggest. Back in the late 80's, when I was in high school, my friends aunt was doing Weight Watchers. They told her to, instead of using butter on the outside of the bread, apply a thin layer of mayo. It grills up great, adds a little extra flavor, and is less fattening than the butter. It spreads thinner so you hardly use any but still have something to give you a crispy crunch. I also add mustard to the inside. Yum! All 3 of my kids love it this way. Great post!
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19 users found this review helpful
How can a grilled cheese sandwich NOT get 5 stars?! I loved to read all of the comments. So...
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Reviewed on Mar. 23, 2006 by JoeLassiter
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JoeLassiter
Mar. 23, 2006
I do agree this recipe is a classic, one that goes hand-n-hand with "How to boil water" as seen on another site. But for those looking for a truly different addition to an old favorite, try this. Make the grill cheese sandwich as usual, but without buttering the bread. When the cheese is melted to your likeing, remove the entire sandwich from the pan. Since both sides of the bread will be lightly toasted, you can now dip both sides of the sandwich in an egg batter and return it to the pan. If desired, one may be creative with the egg batter using a spice of your choice, such as garlic, even finely minced fresh onions. Anything really. If you butter the bread prior to placing the sandwich in the pan, the bread will get soggy and will not cook the eggs properly. Try it and be pleased with your invention.
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18 users found this review helpful
I do agree this recipe is a classic, one that goes hand-n-hand with "How to boil water" as...
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Reviewed on Nov. 11, 2003 by
DTNYC
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DTNYC
Nov. 11, 2003
I came across this recipe and I just had to comment. There is an art to making a grilled cheese sandwich. It has to be cooked on low heat in order to evenly toast the bread as well as melt the cheese inside. My husband, bless his heart, cooks EVERYTHING on high heat so that he can finish faster. His sandwiches tend to be burned on the outside while the cheese inside is not completely melted. With that said, I make mine with whole wheat bread and sharp cheddar cheese, served with tomato soup and a sweet pickle. This is one of my favorite lunch or dinner meals. I truly enjoy this site and the reviews and tips, which are mostly well thought out and constructive. Thank you for submitting this recipe.
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17 users found this review helpful
I came across this recipe and I just had to comment. There is an art to making a grilled...
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Reviewed on Jun. 21, 2003 by
Verna
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Verna
Jun. 21, 2003
I personally like it that allrecipes.com has published basic recipes! Although I already knew how to make a grilled cheese it was nice to print this one out for my son who is wanting to learn how to cook. Kudos to allrecipes for knowing their are newbie cooks here! Thanks Sara!!!
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11 users found this review helpful
I personally like it that allrecipes.com has published basic recipes! Although I already knew...
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Reviewed on Jan. 26, 2007 by anniezull
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anniezull
Jan. 26, 2007
here's a tip. instead of frying wrap ur sandwiches in foil (just one layer) and iron both sides. make sure to open up and check. its quick without having to fry!
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10 users found this review helpful
here's a tip. instead of frying wrap ur sandwiches in foil (just one layer) and iron both...
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Reviewed on Aug. 31, 2006 by ZANLY
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ZANLY
Aug. 31, 2006
I don't use butter at all. Sometimes we use sharp cheddar, havarti, mozzarella, use a thin slice of tomato, and always use mayo. I use my George Forman Grill, make my tomato soup at the same time and never worry about burning my sandwich. Hubby loves them done this way.
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10 users found this review helpful
I don't use butter at all. Sometimes we use sharp cheddar, havarti, mozzarella, use a thin...
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Reviewed on Dec. 11, 2007 by SWASHIM
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SWASHIM
Dec. 11, 2007
Ingenious! I made some changes though. I switched out the bread for a hamburger bun. I didn't have any cheese, so used ground beef and made it into a patty, first grilling it. If you don't have butter you can just toast the bun (I used the recipe on this site called "perfect toast" but substituted buns for the bread.). This recipe would be perfect for my friend Nicole!
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9 users found this review helpful
Ingenious! I made some changes though. I switched out the bread for a hamburger bun. I...
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Reviewed on Apr. 11, 2007 by
opal~/~dragonfly
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opal~/~dragonfly
Apr. 11, 2007
Classic. I took my classic grill cheese to a new level and made cute little cookie cutter shapes. Yes, the Christmas tree grilled cheese pics are my creativity run amok. (:
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9 users found this review helpful
Classic. I took my classic grill cheese to a new level and made cute little cookie cutter...
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Reviewed on Jan. 8, 2007 by Aqua
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Aqua
Jan. 8, 2007
My variation on this classic recipe is to use rye bread, spread a thin layer of spreadable cream cheese on one or both slices (the surfaces facing the cheese), and use Monterey Jack cheese. Then butter and fry as usual.
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9 users found this review helpful
My variation on this classic recipe is to use rye bread, spread a thin layer of spreadable...
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Reviewed on Dec. 7, 2006 by withclubsauce
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withclubsauce
Dec. 7, 2006
I had to laugh that someone submitted this as a recipe, but it also looks like the place to put our favorite variations, so here goes.... Put a thick slice of sharp cheddar cheese on a french baguete, with a slice of granny smith apple, and cook on a george forman grill (great alternative to buying an expensive pannini press). No need for butter as the forman is nonstick, you just might want to press down on the lid a little while it cooks.
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9 users found this review helpful
I had to laugh that someone submitted this as a recipe, but it also looks like the place to...
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