Easy Grilled Cheese2013-01-07
One yummy grilled cheese sandwich recipe made two ways for kids and their parents
Grilled cheese sandwiches are so fast and easy to prepare that they’re perfect for those nights when you really don’t feel like cooking at all. Both of our renditions bring a gourmet twist to a classic comfort food. Our kid-friendly recipe features mild cheddar cheese, yellow mustard and sliced tomatoes, making for a mouth-watering flavor combination. You can feel good about the three-for-one deal on the nutrition front, too: whole grains, calcium-rich dairy and even some veggies (though feel free not bring this up while the kiddos chow down).
For the more sophisticated palates at the table, we’ve got you covered with sharp cheddar, Dijon mustard and roasted red peppers, all melted together between two slices of parmesan and black pepper-crusted bread.
- 8 slices whole grain sandwich bread
- 4-6 slices sharp cheddar cheese
- 4-6 slices mild cheddar cheese
- ½ cup shredded parmesan cheese
- Black pepper
- 4 tablespoons butter (1 per each sandwich)
- ½ cup jarred roasted red bell peppers, sliced
- 2 plum tomatoes, thinly sliced
- Yellow mustard
- Dijon or whole grain deli mustard
For the kids:
1. Spread a thin layer of yellow mustard on one side of two pieces of bread. Arrange thickly sliced mild cheddar cheese and thinly sliced tomatoes on top, and close sandwiches with two more slices of bread.
2. Melt 2 tablespoons of butter in pan–cast iron, if you’ve got one–over low heat. (If the pan is too hot and the butter smells burnt, pour it out, lower the heat, and throw a new pat of butter in.)
3. Place the sandwiches in the pan and cover. Cook until the cheese begins to melt and the piece of bread that’s pan side down turns golden brown, about three to four minutes.
4. Add a second tablespoon of butter to the pan and distribute evenly, flip the sandwich and cook for another three to four minutes, or until cheese is melted through.
5. Slice and serve.
Hint: If you have metal cookie cutters in fun shapes, place atop finished sandwich prior to slicing and press down. Remove cutter and outer edges of sandwich, and serve (Heart-shaped grilled cheese? Love that!).
1. Follow steps 1 and 2 above, replacing the yellow mustard with Dijon and the tomato slices with roasted red bell peppers.
2. After you flip the sandwiches to cook on their second side, sprinkle ¼ cup shredded parmesan cheese on outside of each and grate black pepper to taste onto the hot side of the sandwiches now facing up. Cover pan and continue to cook sandwiches for another three or four minutes, until cheddar is completely melted. Before serving, flip sandwiches again so the parmesan is directly in the pan, and let sit for about thirty seconds before removing.