This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT 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.
"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 this cheese sandwich, and you can use lots of different flavors, like pimento cheese, curry, or chili powder, to complement the umami of the cheese.
Servings: 1 | Serving size: 1 sandwich
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Place half of the grated cheese on top of one slice of the bread.
Place the sliced tomatoes on top of the layer of cheese. Distribute evenly across the top of the cheese.
Add the remaining cheese to the top of the sandwich and distribute evenly.
Top with the bread and pat down until the sandwich is 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 olive oil to the griddle.
Turn the sandwich over and cook for another 5 to 7 minutes.
Serving size: 1 sandwich
|Calories from Fat 45
|% Daily Value
|Total Fat 5g
|Saturated Fat 2g
|Monounsaturated Fat 1g
|Trans Fat 0g
|Total Carbohydrates 29g
|Dietary Fiber 4g
|Vitamin A 12%
|Vitamin C 14%
|Vitamin K 11 mcg