Cookbook:Toasted Cheese Sandwich
Cookbook | Cheese Recipes | Cuisine of the United States | Sandwiches | Recipe Index
A Toasted Cheese Sandwich works well as an everyday lunch. It goes well with soda (pop) or tomato soup. Quality greatly depends on ingredient selection and cooking temperature. A good Toasted Cheese Sandwich has a crispy outside, and is not mushy anywhere.
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Ingredients
- Mild Cheddar Cheese, chosen to be low in moisture. When buying cheese, most likely you will find that the cheeses are labeled for fat, protien, and total weight. Consider the unmentioned part to be moisture, and choose the cheese which minimizes this. For any given amount of protien per weight, choose the cheese with the highest fat content. Likewise, for any given amount of fat per weight, choose the cheese with the highest protien content.
- Sturdy low-moisture bread. Multi-grain bread tends to work well. Sourdough and English toasting bread should also work OK. Arnold's Health Nut Bread works very well. Whole wheat and plain white bread are not recommended.
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Procedure
- Slice the cheese 1/8-inch thick.
- Cover a piece of bread with cheese. If you leave gaps, distribute them evenly throughout the middle.
- Put on another slice of bread.
- Place the sandwich into a cool 2-sided contact-based cooking device. A waffle iron might work. The George Foreman grill, intended for cooking burgers, works very well.
- Heat the sandwich.
- Remove the sandwich when all the cheese has melted and the outside is medium-dark brown and crispy.
- Eat immediately. If you must set this sandwich down, use a heated plate or a loose paper towel to avoid letting condensation ruin the surface.
- Remember to cool the cooking device a bit before cooking another sandwich.
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Variation
Add relatively dry tuna, bacon, or pastrami. After cooking, you may pry open the sandwich to add sauerkraut or pickles.