A simple, tasty, sandwich with some variations.
From: “The Fannie Farmer Cookbook” (Twelfth Edition)
Revised by: Marion Cunningham with Jeri LaberIllustrated by: Lauren JarretPublished by: Bantam Books
ISBN 0-553-23488-9Grilled Cheese Sandwich A perennial favorite: Soft melted cheese and pressed, buttery toast. (ONE SANDWICH) 2 slices Cheddar, American, or Swiss cheese2 slices white bread2 tablespoons butter Put the cheese between the slices of bread. Heat 1 tablespoon of the butter in a skillet or grill and when it is melted add the sandwich.Gently press down with a spatula once or twice during the grilling.When one side, is golden, add the remaining tablespoon of butter, turn the sandwich over, and brown. Grilled Cheese with Bacon Fry 3 slices bacon until cooked but not crisp.Pat dry of excess fat, add on top of the cheese, and grill as diredted. Grilled Cheese with Ham. Put 2 thin slices ham on the cheese and grill as directed. Serve with sweet pickle.*Onion-Cheese Sandwich. Follow the recipe for Grilled Cheese Sandwich, but lightly coat 1 slice of bread with Dijon mustard. Sauté 3 – 4 slices onion in butter and put on top of the cheese.Cover and grill. Tomato-Cheese Sandwich. Follow the recipe for Grilled Dheese Sandwich, but add 2 thin slices tomato to the sandwich before grilling.