Grilled cheese sandwiches are best served hot out of the pan, though in a pinch they can be held, unsliced, for about 20 minutes in a warm oven. If you want to make more than two sandwiches at once, get two skillets going or use an electric griddle, set at medium-low (about 250 degrees), for 10 minutes per side. There are endless additions to grilled cheese sandwiches, but the extras are best sandwiched between the cheese. Try a few very thin slices of baked ham or proscuitto, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions. Condiments, such as Dijon mustard, pickle relish, or chutney, can be spread on the bread instead of sandwiched in the cheese.more
Ounces cheese (preferably mild cheddar) or combination of cheeses, grated on large holes of box grater (about 1 cup, lightly packed)
Slices white sandwich bread (½-inch-thick), such as Pepperidge Farm Toasting White
tablespoons butter (preferably salted), melted
1. Heat a heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set. 2. Brush sandwich tops completely with half the melted butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to re-heat and crisp, about 15 seconds. Serve.