Skillet Grilled Cheese

by BiteSizedJessica on April 18, 2013

Grilled Cheese and Tomato © 2013 Jonathan Meter

There aren’t many snacks Jon and I love more than a perfect, pan-toasted grilled cheese. In college, Jon used to make them for us as a late night snack, toasted in his ratty little toaster oven. His room was actually an illegal space – the attic of a huge house where all his friends lived – that had been turned into a bedroom so they could squeeze more people into the rent cost. It was my favorite spot in the house – huge, with wooden sloping ceilings, and pretty often freezing cold. We didn’t care, and we’d eat our toaster-grilled cheeses while wrapped in blankets, sitting next to the space heater.

Today we have our own, legal apartment but we still eat grilled cheese as a late night snack, and sometimes as dinner. Jon usually makes them, because he really has the toasting method down (at least that’s what I tell him so I don’t have to be the one to get off the couch). Follow his pre-toasted bread technique, and you’ll have perfectly melted cheese every time.

INGREDIENTS:
(Makes 2 Sandwiches)

4 slices dense bread, like rye (we used an ale loaf made by Orwasher’s Bakery)
1 cup grated cheese, we used Fontina and Cantalet
½ tomato, sliced
Butter
Salt and Pepper

What To Do:

      1. Butter the inside of the bread slices and toast them in a pan over medium heat. You want to toast the inside of the sandwich first, so the cheese melts faster and gets all gooey inside before the outside burns.
      2. Once the bread is toasted, put the grated cheese on both sides of the bread. Put the tomato slices on one side and season with salt and pepper.
      3. Heat a tablespoon of butter in the same pan, and have a piece of foil ready. Toast the sandwich on both sides, and cover with foil so that the cheese melts. Serve hot!

{ 2 comments… read them below or add one }

Dora April 18, 2013 at 11:15 am

I remember that house! haha
I also love grilled cheese sandwiches and this one looks scrumptious.

Aimee St.Germain @ Cooking the Strip April 21, 2013 at 11:42 am

This looks yummy! Have you heard that April is “National Grilled Cheese Month”? …I also recently posted my own spring grilled cheese creation on my Pittsburgh-based blog: http://cookingthestrip.com/2013/04/21/fontina-grilled-cheese-with-fava-bean-puree/

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