A break from low-carb yumminess this week. Instead we’re going to talk Grilled Cheese Sandwhiches.
My wife claims I make the best grilled cheese sandwiches in the world.
My wife, however, is from Japan and the very first time she ever had a grilled-cheese sandwich it was one of mine so perhaps she’s not the best judge.
My daughter, however, also loves them.
So on to the recipe.
Two slices of bread
Butter or margarine
Grated cheddar cheese
Preheat a non-stick skillet over medium heat until a drop of water dropped onto it sizzles.
Butter two slices of bread heavily.
Place one slice of bread, butter side down on the skillet.
Cover with a thick layer of the grated cheese (the key here is to use a lot of cheese).
Place the other slice of bread butter side up on top.
When the cheese starts to melt, slip a thin-edged spatula under the sandwich and quickly flip it.
Cook about the same amount of time on the other side.
Continue flipping and cooking as necessary until both sides are brown.
Best eaten hot.
Extra bonus recipe:
Donkey Ride to Heaven Bacon Grilled Cheese.
When putting the cheese on the first slice of bread, only put about half as much cheese as normal. Top with 3-4 strips of cooked bacon (crispy is best).
Top with the remaining cheese.
Finish as with the standard grilled cheese.
You can use other thing as fillers between the half layers of cheese, but, really, if bacon is an option why should you ever want to?
It’s not low fat or low calorie or low carb–well, it might be possible to do it with a low-carb bread, perhaps a flax-meal bread, but I’ve never tried that. In any case, my daughter loves it.