The Best Ever Grilled Cheese Sandwich Recipes

Steps:

• Combine mayonnaise and mustard; spread over 2 bread slices. Layer with cheeses, onion, tomato and bacon; top with remaining bread. Spread outsides of sandwiches with butter., In a small skillet over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Steps:

• Oven method (great for a crowd of six or fewer): Put a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. Make one sandwich per person: Sandwich 2 slices of cheese between 2 slices of bread. Spread or brush the outside of the sandwich with 1 tablespoon of fat. Place on the preheated baking sheet and cook until the cheese starts to melt, about 5 minutes. Flip the sandwich and bake until golden brown, an additional 5 minutes.
• Panini press method (for crispy crunchy sandwich that needs minimal attention): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a panini press to medium heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and place in the press. Close the top and cook until lightly browned and the cheese is melted, 5 to 6 minutes.
• Skillet method (fool-proof and low-tech): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a skillet over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and cook until lightly browned, 3 to 4 minutes. Flip the sandwich, and continue cooking until browned and the cheese is melted, 3 to 4 minutes more.
• Great combos:
• 1. Pepper jack and sourdough, brushed with chili oil
• 2. American and white bread, brushed with butter
• 3. Swiss and rye, brushed with mayo
• 4. Cheddar and brioche, brushed with butter

Steps:

• Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
• Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
• Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
• When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
• For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
• Top with the other slice of bread and spread the outsides with a good amount of butter.
• Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

Steps:

• For this sandwich, I used the George Foreman Grill, but any panini grill will work also.
• Spray PAM on one side of the bread. Sprinkle grated parmesan cheese on the PAM sprayed side. Place the slice of bread with the grated parmesan side down. Place a slice of cheese on top. Put the second slice of bread on top of the cheese.
• Spray PAM on the top side of the second slice of bread. Sprinkle grated parmesan cheese on top.
• Close your grill and wait.
• ENJOY!

Steps:

• Butter one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Distribute the cheese over the bread slices. Place remaining bread, buttered side up, on top of the cheese.
• Heat a large nonstick pan over a medium-high heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 minutes. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cook for 1 minute or until underside is golden brown. Turn the sandwiches once more, press with the spatula again, cook for 30 seconds, and remove from the pan. Cut in half and serve immediately.

Steps:

• Spread 1 side of each slice of bread with mustard.
• Using a cheese slicer, thinly slice cheese; arrange half on half of the bread slices.
• Top with onion and remaining cheese.
• Sandwich with remaining bread, mustard sidedown.
• Spread butter over both sides of sandwich.
• Place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 10 minutes. Cut in half.