Grilled Cheese
also called grilled cheese · grilled cheese sandwich · toasted cheese · cheese toastie · toastie
Three ways to read this recipe
The table
| 2 Tbs(28 g; soft, not melted)salted butter | butter the outside faces, edge to edge | fill with two cheeses, one melts and one tastes | griddle low, 4 min, flip, 3 min |
| 4 sliceswhite sandwich bread | |||
| 4 slicesAmerican cheese | |||
| 2 oz(60 g; grated)sharp cheddar |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.5 things to get out.
Pans and tools
1butter the outside faces, edge to edge
2fill with two cheeses, one melts and one tastes
goes in with what step 1 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 7 mintwo waits that overlap count once
- Needs you
- 7 minof the steps that give a time
2 of the 3 steps never say how long they take, so both numbers are floors. The recipe itself says 15 min.
butter the outside faces, edge to edge
not timedfrom the start
fill with two cheeses, one melts and one tastes
not timedfrom the start
griddle low, 4 min, flip, 3 min
7 minneeds youfrom the start
- needs you
- never timed
You'll need skillet
Goes with
See how it is written
>> title: Grilled Cheese
>> category: Sandwiches & Rolls
>> tags: cheese, bread, griddle, sandwich, lunch
>> counters: Diner, Deli
>> aka: grilled cheese, grilled cheese sandwich, toasted cheese, cheese toastie, toastie
>> pairs-with: tomato-soup
>> servings: 2
>> time: 15 min
>> step.1: butter the outside faces, edge to edge
>> step.2: fill with two cheeses, one melts and one tastes
>> step.3: griddle low, 4 min, flip, 3 min
Spread @salted butter{2%Tbs}(28 g; soft, not melted) over one face of each of @white sandwich bread{4%slices}, right to the crust. Soft butter spread thin browns evenly; melted butter poured in the pan burns in the middle and leaves the corners pale. Mayonnaise on the outside browns faster and tastes of mayonnaise — the diner uses butter.
Fill @&(~1)buttered bread{} with @American cheese{4%slices} and @sharp cheddar{2%oz}(60 g; grated), butter facing out. Two cheeses because one job is melting and the other is tasting of something: American alone is bland, cheddar alone breaks and goes oily.
Griddle @&(~1)built sandwiches{} in a #skillet{} over medium-low heat ~fry{4%min}, flip once and press with a spatula, then ~fry{3%min}. Low heat is the whole method — anything hotter browns the bread before the middle has melted.