AMERICAN GRILLED CHEESE RECIPE RECIPES

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AMERICAN GRILLED CHEESE RECIPE - BETTYCROCKER.COM



American Grilled Cheese Recipe - BettyCrocker.com image

These American grilled cheese sandwiches that are ready in 25 minutes go well with steaming tomato soup.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 3

12 slices process American cheese (about 8 oz)
8 slices white or whole wheat bread
1/3 cup butter or margarine, softened

Steps:

  • Place 3 slices cheese on each of 4 slices bread. Top with remaining bread slices. Spread 2 teaspoons butter over each top slice of bread.
  • Place sandwiches, butter sides down, in skillet. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. Turn and cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted.

Nutrition Facts : Calories 480 , CarbohydrateContent 26 g, CholesterolContent 95 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 19 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 1 g, TransFatContent 1 1/2 g

THE NEW AMERICAN GRILLED CHEESE RECIPE | MYRECIPES



The New American Grilled Cheese Recipe | MyRecipes image

The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it's just not right."

Provided by Laura Werlin

Total Time 40 minutes

Yield 4

Number Of Ingredients 7

4 cooked andouille sausages, sliced lengthwise in thirds
3 tablespoons butter, softened
10 ounces extra-sharp orange cheddar, 6 shredded, 4 sliced
8 slices large of sourdough bread
2 tablespoons Dijon mustard
4 ounces (about 1 cup) Monterey Jack, shredded
12 cornichons, halved, plus more for serving

Steps:

  • In a large nonstick skillet, cook the sliced sausages over moderate heat, turning once, until browned, about 8 minutes. Transfer the sausages to a plate and wipe out the pan.
  • In a bowl, stir the butter with the shredded cheddar cheese just until combined. Spread the cheddar-butter on one side of each slice of bread; arrange them buttered side down on a work surface. Spread the mustard on the bread and sprinkle the Monterey Jack over the mustard. Top 4 slices with the sausages, halved cornichons and the sliced cheddar. Close the sandwiches, pressing lightly and tucking in any stray cheese.
  • Place the sandwiches in the skillet, cover and cook over moderately low heat until golden on the bottom, 3 minutes. Press with a spatula to flatten slightly, then flip the sandwiches, cover and cook until browned on the bottom, 3 minutes longer; lower the heat if the bread is browned before the cheese melts completely. Transfer the sandwiches to a cutting board and let rest for 2 minutes, then cut them in half and serve with cornichons.

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