This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread for this sandwich and check for modified food starch in the sour cream.
"I am at the moment writing a lengthy indictment against our century. When my brain begins to reel from my literary labors, I make an occasional cheese dip." -John Kennedy Toole, A Confederacy of Dunces
I like using olive oil for my grilled cheese sandwiches. It makes the sandwiches easier to cook. Butter browns and burns at a much lower heat than olive oil, so the oil is more forgiving. Don't use your best extra virgin oil as it will burn.
There are a lot of great variations on a grilled cheese sandwich, and you can use lots of different flavors, like curry or chili powder, to complement the umami of whatever cheese you choose to use.
Servings: 1 | Serving size: 1 sandwich
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Place the cheese, pimentos, green onion and sour cream in a bowl and fold together until blended.
Place the cheese mixture between the slices of bread and pat down gently until firm.
Place a griddle over high heat.
Add 1/2 teaspoon of the olive oil to the hot griddle and spread with a spatula.
Place the sandwich on the griddle. Adjust the heat so that the sandwich browns but does not burn.
After about 6 minutes, add the other 1/2 teaspoon to the griddle.
Turn the sandwich over and cook for another 5 to 7 minutes.
Serving size: 1 sandwich
Amount Per Serving
|Calories 258||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 25g||19%|
|Dietary Fiber 4g||14%|
|Vitamin A 7%||Vitamin C 8%|
|Calcium 31%||Iron 9%|
|Vitamin K 13 mcg||Potassium 191mg|