Cheese Sandwich Recipe (2 Ways)
Few things are as uncomplicated to create and as fulfilling to savor as a toasted, golden, and delightfully melty cheese sandwich. Within this context, I present two methods to effortlessly assemble a delectable grilled cheese sandwich in under 20 minutes. Feel free to opt for the recipe that appeals to you the most, and relish a swift and delicious option for breakfast, lunch, or even dinner.
Ingredients
For Skillet Sandwich
- 8 to 10 slices bread (preferred soft bread of your choice)
- 3 to 4 tablespoons Butter unsalted, softened and as needed
- 1 cup grated cheddar cheese or a mix of cheddar or mozzarella cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ to 1 teaspoon red chilli flakes – optional
- ½ to 1 teaspoon crushed black pepper
- 1 tablespoon chopped basil – fresh, swap for 1 teaspoon dried basil instead
- 1 teaspoon finely chopped celery – optional
- ¼ teaspoon salt or as required
For Panini Press Sandwich
- 8 to 10 slices bread (preferred choice of soft bread)
- 3 to 4 tablespoons salted butter – softened or as needed
- 1 cup grated cheddar cheese or as required
- 1 teaspoon crushed black pepper or as required
- 1 teaspoon roasted cumin powder or as required
- 1 to 2 teaspoons chaat masala or sandwich masala, add as required
Instructions
Skillet Method
- First, slice your bread loaf in ½ inches slices. You want about 8 to 10 slices total, depending on how many cheese sandwiches you decide to make.
- Spread softened butter evenly on the bread slices.
- Top half of the slices with 3 to 4 tablespoons or more (depending on the size of the bread slices) of freshly grated cheddar or mozzarella cheese, or a mix of both.
- Sprinkle with a pinch or two of various dried herbs, red chilli flakes and crushed black pepper. I have used parsley, thyme and oregano with a few bits of red chilli pepper flakes.
- Top lightly with some chopped fresh basil and finely chopped celery. You can use dried basil in place of fresh basil.
- Sprinkle one to pinches of salt evenly all over. If you don’t have fresh celery, swap with celery salt, and omit the salt.
- Cover the cheese topped bread with the buttered slice.
- Heat a heavy or a thick bottomed skillet, or a frying pan, on low to medium-low heat on the stovetop. Melt and then spread the butter on the skillet. Place the prepared cheese sandwich on the melted butter.
- Spread some more softened butter on top of the cheese sandwich.
- Gently press the sandwich with a spatula so that you can get nice, evenly toasted and crispy texture. You can even place a heavy object, like a clean plate, on the sandwich.
- When the bottom is crusty and golden, flip over gently with a spatula. Grill the second side for few minutes until crisp and golden, pressing with the spatula for even cooking.
- Make all the cheese sandwiches this way on the skillet. If you have a large skillet, grill two or three sandwiches side by side on the skillet.
With Panini Press
- First grate the cheese and set aside. Then spread the softened butter on each of the bread slice.
- Top half of the bread slices with 3 to 4 tablespoons of grated cheese or more as needed, depending on the size of the bread.
- Sprinkle two to three pinches of black pepper powder, cumin powder and chaat masala on each slice which is topped with grated cheese.
- Cover the cheese topped bread slices with the remaining buttered bread slices.
- Spread butter on top of each slice.
- On a heated panini press place the sandwich carefully with the buttered side touching the bottom grill.
- Spread butter on the top bread slices. Close the panini press or the sandwich maker and grill for 2 to 3 minutes until the sandwiches are crisp and golden.
Nutrition
Calories: 459kcalCarbohydrates: 39gProtein: 17gFat: 27gSaturated Fat: 16gTrans Fat: 1gCholesterol: 70mgSodium: 824mgPotassium: 205mgFiber: 4gSugar: 5gVitamin A: 897IUVitamin C: 1mgCalcium: 400mgIron: 4mg
Tried this recipe?Let us know how it was!