1Cut the slices of cheddar cheese; not too thick, but not skimpy, either; cut one slice in half.
2Take the two slices of bread and generously butter each of them on one side.
3Heat up a cast iron skillet over medium heat.
4Get yourself the cover from a Revereware saucepan, or another cover of about the same size.
5Place one of the slices of bread, butter side down, in the hot skillet.
6Spread 2 and a half slices of cheese on the bread, then cover it butter-side-up with the other slice of bread; eat the extra, unused half of the cheese slice.
7Push the bread down a little with the metal spatula, then cover the whole thing up with the saucepan lid (the idea is to heat the air up underneath the lid and melt the cheese faster as you're also browning the bread).
8Uncover every minute and check the cooking bread color- you want it golden, not burnt (no matter what Mom says - she likes 'em black for some reason).
9When it's to the color you like, carefully flip the sandwich over, press down on it with the spatula to squish the bread and cheese together, and re-cover with the saucepan to continue melting the cheese.
10After about 3-5 minutes of slow cooking, you'll have a wonderfully golden, melty, gooey grilled cheese sandwich!
10 min | 5 min prep |
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 1|
|Calories from Fat: 467 (66%)|
|Amt Per Serving||% DV|
|Total Fat 51.9g||69 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 149.2mg||46 %|
|Sodium 1049.1mg||36 %|
|Potassium 160.8mg||4 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 31.4g|
|Protein 27.7g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 704
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