There is nothing better than a good, classic grilled cheese sandwich. My version calls for Muenster, American, butter, mayo, and some really good bread. Trust me, it makes the best sandwich to pair with your soup.
You and I both know that I have been posting all the soup recipes lately.
This seems to be my winter cooking theme.
There is one sandwich hands down that pairs the best with soup.
Enter the classic grilled cheese sandwich… my way!
When it comes to this sandwich there are only two choices for me; sourdough or marble rye.
Those two breads offer the most flavor and also hold up well to grilling, and of course dunking in soup.
Let’s talk about the cheeses now. This sandwich combines Muenster and American.
I really love Muenster cheese. It might be one of my favorite cheeses.
It melts on a sandwich beautifully.
Next up is American cheese.
I know it’s not really a cheese. Back when I was a health inspector I learned that American cheese, specifically the one from McDonald’s, was tested and proved to be shelf stable.
What “real” cheese slice is shelf?
Side note. Some hard cheeses like Parmesan, Gouda, and Cheddar which are aged can be room temp.
American cheese is my go to for burgers and classic grilled cheese sandwiches.
Andy would argue that American is the ONLY cheese acceptable for grilled cheese sandwiches.
I, however, am an adult who likes my grilled cheese a tad bit fancier than a 9 year old.
There are two different camps when it comes to what to put on the bread before grilling it.
I used to be solo mayo. It doesn’t brown as quickly and offers a nice tang.
BUT!
Magic happens when you mix butter and mayo together.
Spread that mixture on the bread and you get something crispy, tangy, and unctuous.
Place the bread slices butter/mayo silde down in a hot nonstick or cast iron pan over medium heat.
Add the cheese slices to each slice of bread. I like to break each slice of cheese in half.
It makes for a more even distribution of melty cheese.
Cook open-faced for 3-5 minutes.
Once you see the cheese start to melt, place one half of the sandwich on top of the other.
Press down on the sandwich with a spatula to combine the cheeses and press more of the butter/mayo out of the bread and on to the pan.
Cook for another 5-7 minutes, flipping halfway through, until the sandwich is golden.
I like a darker grilled cheese, Mike likes a lightly toasted one, and Andy likes one that’s just right.
Jack hates grilled cheese.
You can’t win them all, right?
Serve with a side of pickles and chips or a big, hot cup of tomato soup or roasted red pepper soup.
I know that each person does grilled cheese their own way. Please, give mine a try and let me know what you think!
Classic Grilled Cheese Sandwich
My take on a classic grilled cheese sandwich made with marble rye, American, Muenster, and a mix of mayo and butter.
Ingredients
- 4 slices of marble rye or sourdough
- 2 tbsp unsalted butter
- 2 tbsp mayonnaise
- 4 slices of Muenster cheese
- 4 slices of American cheese
Instructions
- Heat a large cast iron or nonstick pan over medium flame.
- Mix the butter and mayo together in a small bowl. Spread the mixture over one side of each of the 4 slices of bread.
- Place each slice buttered side down in the hot pan. If your pan is too small for all the bread, cook one sandwich at a time.
- Rip each slice of cheese in half and then add them to the slices of bread. Cook for 3-5 minutes until cheese starts to melt.
- Once the cheese begins tot melt, use a spatula to flip one half over the other. Press the sandwich down a bit to combine the cheeses and press out some of the mayo/butter to help cook the sandwich.
- Remove cooked sandwich after about 5-7 minutes, until your desired shade of golden. Wait a minute or two before slicing sandwiches in half.
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