It is all a matter of taste, and opinions on the grilled cheese sandwich are legendary.
Folks are very picky about their sandwiches and you just don’t mess with this one. What about the cheese? Should it have Swiss or American cheese? Or do we go off the deep end and prefer blue cheese and pears? What about mustard? Preferences here can run deep and strong; it’s a very hot topic, indeed.
Of course, the bread is an important factor. Here, we begin with an inoffensive Buttermilk White Bread. It’s not too soft and not too dense. It’s a good size, not too big and not too small, but large enough to trim the crust – if an issue.
For the cheese, we stay in the middle with a compromise, and go with a slice each of Swiss and American, plus a light schmear of deli mustard in between for good luck.
The bread is lightly buttered on the exterior sides only. That is it. Grill both sides over moderately low until crispy, golden, and gooey.
Enjoy with a steamy cup of tomato soup and dip away!
Grilled Cheese Sandwich
2 slices Buttermilk white bread
1 slice Swiss cheese
1 slice American cheese
½ teaspoon deli mustard
1-2 teaspoon butter
- Over medium low heat, preheat grill/pan.
- Spread butter on 1 side of the bread slices. Place one slice, buttered side down in pan. Layer it with Swiss cheese spread with a light schmear of mustard and then the American cheese. Top with 2nd slice of bread, buttered side up.
- Cook until the bread is golden brown, 2-3 minutes; turn and repeat; press and turn again until crusty and cheese is melted. Cut off the crusts if desired, and slice into fingers or triangles. 1 serving