I love grilled cheese sandwiches. You can’t really go wrong with two great things put together and covered in butter. It had been years since I made one of these, and then I saw this recipe in an old copy of Saveur magazine. Well, everyone’s got “their” way to make a grilled cheese – this has now become “my” way. Comte is the perfect cheese for flavor and texture in a melted sandwich like this.
Slow-Grilled Cheese Sandwich
Adapted from a recipe in Saveur magazine.
- 2 thick slices (1/2″) fresh sourdough bread
- 4 oz grated Comte cheese
- Slice of white American cheese
- 2 TB softened unsalted butter
- Butter both sides of each slice of bread evenly.
- Evenly place grated Comte cheese and a thin slice of white American cheese in between bread slices.
- Heat heavy skillet until hot and fry sandwich over low heat, flipping once until crispy and golden. Use low heat and cook for a longer time so that the cheese completely melts.
- Slice in half with a knife.
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