The Ultimate Grilled Cheese Recipe


Nutrition

Cal/Serving: 966
Daily Value: 48%

Balanced
Fat43g66%
Saturated19g93%
Trans0g0%
Carbs111g37%
Fiber5g18%
Sugars5g0%
Protein35g71%
Cholesterol84mg28%
Sodium1521mg63%
Calcium433mg43%
Magnesium70mg18%
Potassium380mg11%
Iron7mg41%
Zinc4mg24%
Phosphorus481mg69%
Vitamin A839IU17%
Vitamin C0mg1%
Thiamin (B1)1mg56%
Riboflavin (B2)1mg45%
Niacin (B3)9mg46%
Vitamin B60mg13%
Folic Acid (B9)291µg73%
Vitamin B121µg10%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K3µg4%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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So many people are trying to jazz up their grilled cheese recipes these days – and while I’m not hating it – I can’t resist a good old-fashioned grilled cheese. I like using sourdough bread for mine because I feel it gives the perfect amount of crunch. The use of American cheese pays homage to my Kraft singles days, while the Cheddar spruces things up a bit. Don’t shy away from the mayonnaise either, I promise it’ll taste like a regular grilled cheese, with just an extra hint of flavor and a lot more texture.  

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Ratings104

INGREDIENTS

  • 1 tablespoon mayonnaise
  • 1 tablespoon butter
  • 2 slices sourdough bread
  • 1 ounce sharp Cheddar cheese
  • 1 ounce shredded American cheese

DIRECTIONS

In a small bowl, combine the mayonnaise and butter together. Spread the butter-mayonnaise mixture evenly on one side of each slice of bread. In another small bowl, combine the cheeses. Heat a nonstick skillet to medium high and place one slice of bread, butter-mayonnaise side down, into the skillet and top with the cheeses and the other slice of bread, butter-mayonnaise side up. Cover and cook for 2-4 minutes, until the underside of the sandwich is golden brown, and then flip. Press with a spatula to compress the sandwich, cover, and cook for 3-4 more minutes until the other side of the sandwich is golden brown as well. Press once more with the spatula, flip and cook for 1 more minute, then remove from pan. Let the sandwich cool for five minutes, then serve.  

Recipe Details

Servings: 1

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1 Comments

jepotter's picture

I like the Cheese Sandwich, however, I prefer it with just about any real cheese and without American cheese. If I use a strong cheese I like to include a pickle (kosher dill) and maybe 1 1/2 to 2 Tbs of mayo. As far as the cheese limits - there are none, yes even limburger (just hold the nose while eating and cooking), very good. I also prefer Sour Dough Bread.

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