Grilled Five-Cheese Sandwich. With recipe!
Grilled Five-Cheese Sandwich -- a Sam Craig original recipe. Four different kinds of cheese on sourdough French bread. Two slices of Baby Swiss, one and a half to two slices of Monterrey Jack, a quarter- to half-cup shredded extra sharp Tillamook cheddar, and a quarter- to half-cup cubed Jarlsberg or Wisconsin farmer's cheese (much firmer and more flavorful than regular, unripened farmer cheese). Smear just a little bit of Miracle Whip spread on both slices. Heat the griddle to 350 and grease with butter or oil (butter will brown quickly, delicious if it doesn't burn). Lightly butter the outside of the bread before placing it down on the griddle. Grill about 5 minutes on each side or until cheese is dripping out of the sides. Sprinkle grated cheese on top of the sandwich (Tablespoon of grated cheddar, Jack, Parmesan or Jarlsberg.) and flip. Wait 30 seconds to a minute to let cheese form a crunchy crust. Repeat the process on the other side, take it off the heat, cut in half and add cold tomato slices or serve with ketchup.
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