Today it’s all about a Cooking 101 recipe staple. When you are hungry but don’t want to fuss with making a big meal, cue the grilled cheese sandwich. I’m sure many a college student has survived on grilled cheese sandwiches, and cereal.
What’s your favorite cereal? For me it’s toss up between Captain Crunch and Frosted Flakes, my guilty pleasures.
I’m sharing how to make one of my favorite sandwiches. A hot, crisp, crunchy on the outside, soft and melty, cheesy on the inside sandwich. I have yet to meet anyone who doesn’t love a good grilled cheese sandwich.
It’s not hard to make a really good grilled cheese as long as you keep a few simple things in mind.
- Use sour dough bread.
- Be generous with the butter.
- Get the bread to cheese ratio right.
- Cook over low heat until the cheese has completely melted and the bread is a crisp golden brown.
Sour Dough bread makes the best grilled cheese sandwiches! It’s got the perfect texture that pairs perfectly with melted cheese. It’s a sturdy enough bread that cooks up crisp with a good crunch; key to a great grilled cheese!
Be sure to butter the bread generously! This is no time to be stingy with the butter. And please, don’t use margarine or mayo, use real butter for best results!
Place a generous slice of cheese on each sandwich.
Place a slice of bread, butter side down, in a large skillet, topped with thick slices of cheese and top with another slice of bread, buttered side up.
Cook over medium low heat. Press sandwiches together with a spatula.
The trick is to cook the sandwich slowly. You want the cheese to melt completely and brown the bread lightly. If the pan is too hot the bread will burn before the cheese has a chance to melt completely.
Cheese not melty enough yet. 
Cheese is perfectly melty!
Serve with a bowl of tomato soup.
Is this inexpensive duo your favorite comfort food? It sure is mine! I never tire of this dynamic duo!