Grilled Cheese With Twist
8 pieces white bread
1 stick of butter or margarine
4 tomato slices
8 long pieces of bacon
1 package (16 ounces) yellow American cheese
8 slices of mozzarella or provolone cheese
4 slices of Monterey Jack cheese
A touch of cinnamon, ginger, and parsley
The trick here is to get white bread that is pretty large and a griddle big enough to cook all four sandwiches at once. This will keep your heat even. Pretty self explanatory deal here. Make your sandwich how you want. Cook the bacon separately just a bit but make sure its not all the way done (has to be about 3/4 done). Eyeball it. Stack sandwich together then put a pat of butter on each half that you will cut diagonally. Slap a little bit of butter on the griddle or PAM if you are really brave. Cook until brown on each side. If you have an electric griddle...set it to about 350...takes a couple minutes on each side.
For something fun you can try a white alfredo sauce on top.
1/4 cup butter
1 cup heavy cream
1 clove heavy garlic
1 1/2 cups grated parmesan cheese
1/4 cup chopped fresh parsely
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
What you will do is very lightly top the inside of your sandwiches with this sauce then put the top piece of bread as you are cooking it (do make sure you turned it over on the griddle first). It makes for a nice little twist on a normally mundane sandwich. Serves 4.