I read recently that there are three secrets to a successful grilled cheese sandwich. Come to find out, I’ve been doing two of the three all these years: One, use grated cheese instead of sliced cheese; and two, butter the bread and not the pan.
What I’ve never done with a grilled cheese, though, was use a lid. Everyone knows if you use a lid, whatever’s in the pot or pan will steam … and who wants a steamy grilled cheese sandwich?
But apparently a lid for 2-3 minutes over a medium grill (the bread in contact with the hot pan) produces the perfect crisp, golden brown grilled cheese sandwich every time.
Here’s a fun blend of sweet raisins and crunchy almonds on a mozzarella cheese sandwich (also try it with Monterrey Jack). Served with our favorite roasted red pepper tomato soup on this brisk April evening, it was the perfect comfort food dinner!
Ingredients:
4 slices cinnamon raisin bread
4 tsp Earth Balance Buttery Spread, at room temperature
2 Tbsp sliced almonds
4 oz grated cheese
Directions:
1. Preheat flat iron skillet over medium heat. Spread butter on one side of each bread slice. Carefully press sliced almonds into the butter.
2. Place 2 slices of bread, buttered side down, on heated skillet. Cover evenly with grated cheese and top with 2 slices of bread, buttered side up.
3. Cover and cook 2-3 minutes, or until golden brown (I used a large pot lid).
4. Flip the sandwiches, pressing firmly with spatula to flatten slightly.
5. Cover and cook 2-3 minutes once more. Remove lid; flatten slightly with spatula and cook one more minute.
6. Remove from pan, cut in half and serve. It’s true – the perfect grilled cheese sandwich!