I just had my last meal as a Vegetarian for a Month. It combined two of the joys of this month: stumbling on great recipes I might otherwise have overlooked; and "spending" the extra calorie budget that comes from not eating meat.
A few days ago, Serious Eats posted a recipe for runny, gooey, crispy toasted cheese sandwiches. I just had one.
Wow.
I will never make toasted cheese any other way.
I made some modifications. Here's my adaptation:
Runny, Gooey, Crispy Toasted Cheese Sandwiches
Serves 2
4 slices thick, sturdy bread such as sourdough
grated parmesan reggiano (see note)
grated cheese (see note)
butter
Notes:
- Use any cheese you like. I used Jarlsberg Swiss. Cheddar is what they used in the original recipe.
- Amounts are not listed because you can use whatever you like. For each sandwich, I used about 1/4 cup parmesan and 1 cup grated cheese but I grated them with a Microplane, so they were very fluffy.
Butter the bread and place in a skillet over medium or medium-low heat. Toast until browned, 2-3 minutes.
Flip and sprinkle parmesan on the browned side. Toast until the second side browns.
Flip again, so the parmesan side is down. Top with the grated cheese and let the parmesan side get crispy, 1-2 minutes. Assemble the sandwich in the pan by flipping half the pieces on the other half (parmesan sides out). Let it heat a little while more, flip and heat the other side until the cheese inside is oozing.
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