Classic Grilled Cheese Sandwich

In celebration of National grilled cheese day, I present to you a classic recipe that you can’t go wrong with. This classic grilled cheese sandwich recipe is as basic as it’s gets. Lots of cheddar cheese, butter, and of course white bread, no whole wheat substitutions here. Let’s be real if you’re going to attempt  making a grilled cheese sandwich “healthier”, might as well go eat something else. I personally don’t make these too often because they’re not really healthy. You know what they say, the whiter the bread the quicker you’re dead lol. But really, all jokes aside, we’re human, It’s ok to have a little cheat meal here and there.

There are so many variations of grilled cheese sandwiches, which I’m sure taste amazing. But there’s just something about the classic version that brings pure nostalgia. Although this recipe is super simple, it took me some time to perfect it.

TIPS to making a perfect grilled cheese sandwich-

• Don’t use pre-shredded cheese. Instead grate your own cheese from a block of cheddar. The texture and taste of freshly grated cheese makes all the difference.
• Add softened butter to the bread slices instead of the pan. This will help you achieve an even golden crust.

Be sure to try these other cheesy recipes:

Cheesy Baked Orzo: A simple and quick 5 ingredient pasta dinner.

French Onion Soup: Topped with french bread and bubbling fontina cheese.

Cheesy Mushroom Pinwheels: Puff pastry rolls with mushroom and mozzarella cheese.

Ingredients:

1 lb block medium cheddar
unsalted butter
4 slices old fashioned white bread

Instructions:

1 . Grate the cheddar cheese. I usually grate a little over 1/4 cup for each sandwich. It’s up to your how much cheese you want to put.

2 . Butter both outer sides of the bread with softened butter. I put a pretty generous layer on.

3 . Place the bread in a pan heated to medium heat (buttered side down) and add the shredded cheese on top, then place the other slice of bread (buttered side up). Once the bread becomes golden in color, carefully flip the sandwich over and brown the other side (about 2-3 minutes per side).

4 . Once the sandwich is done, slice it and serve with tomato basil soup.