It was a long time ago in a far away land… or maybe it was a couple weeks back in the kitchen downstairs… anyway, I had found myself in the kitchen with a dire need to feast upon something before death fell upon me… or maybe I just needed a snack to tide me over till dinner either way, I was out of snacks and something had to be done!”
Which ever
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Heat a skillet on the stovetop, at about medium-high (go any higher and your bread will burn before your cheese can melt). Butter one side each of two slices of bread. Put the first slice into the skillet, butter side down. Add two slices of cheese and the other slice of bread, this one butter side up. Cook until it's golden brown and crispy (you can lift the edge with a spatula to check the bottom), then flip the whole thing over. If you've done it right, the cheese is gooey enough at that point to keep the bread slices together. Cook until the other side is similarly brown and crispy. Remove to a plate, cut if desired, and eat.
Ideally, this should be served with tomato soup, which should of course be made with milk instead of water because it's much less acidic that way, but YMMV.
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I've used it a bit, but I wasn't sure how important it was since I wasn't using a pan.
B!
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-B!
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B!
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