Grilled Cheese Sandwich
Photo: Willis Lam, CC BY-SA 2.0
This grilled cheese is built for a crisp crust and a clean, fully melted center. The method relies on thin slices of mild cheddar, sturdy low-moisture bread and butter on the outside only. Cooking it in a two-sided contact cooker browns both faces at once, so there is no flipping. It makes a quick lunch and goes well beside a bowl of tomato soup.
Instructions
Slice the cheese about ⅛ inch thick. Butter one side of each of the two bread slices.
Lay the cheese over the unbuttered side of one slice. If the cheese leaves gaps, spread them evenly through the middle of the bread rather than leaving them at the edges.
Top with the second slice, buttered side facing out, so both outer surfaces are buttered.
Put the sandwich in a cool two-sided contact cooker, such as a sandwich iron, a waffle iron or a grill meant for burgers, and close it. Heat the sandwich until the cheese has fully melted and the outside is a medium-dark brown and crisp.
Eat it right away. If you have to set it down, put it on a warm plate or a loose paper towel so steam does not soften the crust.
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