Prep time: 5 minutes
Cook time: 10 minutes
Yield: 4 sandwiches
- 8 slices whole grain sandwich bread
- 4-6 slices sharp cheddar cheese
- 4-6 slices mild cheddar cheese
- ½ cup shredded parmesan cheese
- Black pepper
- 4 tablespoons butter (1 per each sandwich)
- ½ cup jarred roasted red bell peppers, sliced
- 2 plum tomatoes, thinly sliced
- Yellow mustard
- Dijon or whole grain deli mustard
For the kids:
1. Spread a thin layer of yellow mustard on one side of two pieces of bread. Arrange thickly sliced mild cheddar cheese and thinly sliced tomatoes on top, and close sandwiches with two more slices of bread.
2. Melt 2 tablespoons of butter in pan--cast iron, if you've got one--over low heat. (If the pan is too hot and the butter smells burnt, pour it out, lower the heat, and throw a new pat of butter in.)
3. Place the sandwiches in the pan and cover. Cook until the cheese begins to melt and the piece of bread that's pan side down turns golden brown, about three to four minutes.
4. Add a second tablespoon of butter to the pan and distribute evenly, flip the sandwich and cook for another three to four minutes, or until cheese is melted through.
5. Slice and serve.
Hint: If you have metal cookie cutters in fun shapes, place atop finished sandwich prior to slicing and press down. Remove cutter and outer edges of sandwich, and serve (Heart-shaped grilled cheese? Love that!).
1. Follow steps 1 and 2 above, replacing the yellow mustard with Dijon and the tomato slices with roasted red bell peppers.
2. After you flip the sandwiches to cook on their second side, sprinkle ¼ cup shredded parmesan cheese on outside of each and grate black pepper to taste onto the hot side of the sandwiches now facing up. Cover pan and continue to cook sandwiches for another three or four minutes, until cheddar is completely melted. Before serving, flip sandwiches again so the parmesan is directly in the pan, and let sit for about thirty seconds before removing.
Serve parmesan-side up.