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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (177g) Recipe makes 3 servings |
||
| Calories 741 | ||
| Calories from Fat 520 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 57.9g | 89% | |
| Saturated Fat 35.8g | 178% | |
| Monounsaturated Fat 15.9g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 1109mg | 46% | |
| Potassium 189mg | 5% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 2.9g | ||
| Protein 24.6g | 49% | |
Lightly-Butter Fried Cheese Sandwich
SERVES 3
Ingredients
- 1/2 cup butter
- 6 slices rye bread
- 1 (8 ounce) sharp cheddar cheese
Directions
1
Cut about 6-8 thin slices of cheese from the block.2
Turn your heat on high under the pan you are using.3
Take your stick of butter and rub it across the pan in the area that you will put your bread inches.4
Take your stick of butter and rub it across the bottom of a slice of the bread and place that side facing down in the pan.5
Put your slices of cheese onto the bread so that they cover the slice of bread evenly. Cover the pan to keep the heat in and to help make the cheese melt.6
When the cheese is melted place another slice of bread on top and rub the butter over the top of that bread and flip the sandwich. (Make sure sandwich is golden brown).7
When the other side of the sandwich is golden brown take the sandwich off and place it on a paper towel. Eat right away or wait until it is cooled off. Cut into fours for mini sandwiches as appetizers and dip into warm tomato soup.8
Repeat the process with the other 4 slices of bread.
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- Course > Appetizers > Dips
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Dietary > Kid Pleaser
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: **Tinkerbell**
On Apr 11, 2008
Delish! I used buttermilk rye bread (a Flour Power! tag) & colby-jack cheese for this wonderful sammy. I really thought that making a grilled cheese sandwich was a pretty universal technique. But I was wrong. Patience is the key & letting the sammy stay open-faced & under cover, while the cheese melts, was genius! I served it with veggies & dip this time, but usually have grilled cheese with tomato soup & I know we'll be making this recipe again & again. Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.
From: scimietta99
On Feb 23, 2008
Very nice... think my kids are addicted now :0) Used regular white bread as it was all I had.. will definitely try with the rye bread. Extremely tasty and easy to make. Thanks
From: Chef floWer
On Apr 15, 2008
Yummy, I had this for lunch and it was just delicious. I used regular sliced bread but otherwise kept to the technique. The cheese melted perfectly however the bread slightly browned (which I prefer). Just a caution for the cheese and bread lovers, 'ITS ADDICTIVE' be warned. Thank you B.Brown
From: AuntWoofieWoof
On Apr 13, 2008
Wow!! This was great!! I love grilled cheese sandwiches made with cheddar cheese, but I could never get the cheese to melt without burning the bread. And the sandwich wasn't greasy either which sometimes happens with butter. This is the perfect solution! It was worth the wait. I will be making it this way from now on. Thanks for sharing your recipe. Made for PAC Sprung '08.
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