Ultimate Grilled Cheese
This recipe is one half of a full recipe for my version of this classic pairing, tomato soup and a grilled cheese sandwich. Some of the time will overlap and while making both it should still take about an hour, up to a total of 1 1/2 hours. Check out my Rustic Tomato Soup recipe here.
Please note that there are many ingredients that can be optional, that you can swap, or add more or less to taste. Nutrition and servings are based on all ingredients and amounts listed. In the cases where ingredients have a range for the amount, the nutritional value is based on the larger amount unless otherwise specified.
*Please note, the number of servings for the sandwiches doesn't match the servings of the soup. I based the recipe on the use of one box of frozen Texas toast garlic bread that contained 6 slices. To have the same number of servings as the soup, you would need to make an additional 7 sandwiches.
- six slices garlic butter texas toast
- 3-6 slices american cheese
- 3 slices sharp white cheddar cheese
- 6 tablespoons shredded mozzarella cheese
- 3 teaspoons shredded cheddar cheese, (optional)
- 3 tablespoons unsalted butter, (optional)
- Prepare Garlic Texas Toast according to instructions on box. However, if you don’t want to add more butter, I would recommend cooking each side about half the recommended time. I meant to do this, but I accidently cooked them even longer and had slightly burned toast! Luckily was able to save the day by using a pretty common kitchen hack, by scraping the burned edges off with a butter knife.
- Once prepared, add cheeses to sandwich. I used two slices of American, 1 slice of white cheddar, and the mozzarella. The nutrition facts are based on that combination, however, you can use any cheese you like. I would recommend at least 3 cheeses, and consider melting time for each. For instance parmesan doesn’t melt well, while American cheese melts pretty easily. I recommend not using very hard cheeses, and I recommend using at least one soft/easy to melt cheese.
- Put a skillet on the stove on medium to medium low heat. If you didn’t cook the bread all the way, just put the sandwiches directly into the heated skillet without extra butter. Cook for about 1-2 minutes on each side until cheese is melted, then turn heat up to medium or medium high. Cook each side again until brown, about a minute on each side. If you did toast the bread all the way, add about a half tablespoon per sandwich in the pan. After melting the cheese, skip the browning step.
- The optional shredded cheddar cheese is to add to the outside of the bread. I tried to add mine early because I had fully toasted bread, but it would probably work better if the bread was totally browned and heated before adding the cheese. I would also make a note that I will probably do this with parmesan cheese the next time I make it. If you do this step, make sure there is either still butter in the pan or add another half a tablespoon to the pan.
- Top one side of each sandwich with desired cheese after browning the side, and wait until other side is browned and cheese is melted or at least slightly melted. Flip sandwich again and top that side with the cheese as well. After doing so, slightly move sandwich to prevent sticking from the cheese. As soon as the cheese is melted on the second side, flip again and repeat.
- Remove skillet from heat and plate sandwiches. Serve immediately with my Rustic Tomato Soup.
|Serving size: 1 sandwich|
|Calories from Fat||198|
|% Daily Value *|
|Fat 22 g||34%|
|Saturated fat 11 g||55%|
|Unsaturated fat 6 g|
|Carbohydrates 23 g||8%|
|Sugar 4 g|
|Fiber 1 g||4%|
|Protein 14 g||28%|
|Cholesterol 36 mg||12%|
|Sodium 836 mg||35%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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© 2019 KC Jones