Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. Coolattin cheddar cheese, grated
- 2 tbsp. unsalted butter, softened
- 1 tsp. Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Griddle or skillet
- Spatula
Step-by-step instructions:
1. Preheat a griddle or skillet over medium heat.
2. Spread a thin layer of butter on one side of each slice of bread.
3. Spread the Dijon mustard on the other side of each slice of bread.
4. Sprinkle the grated Coolattin cheddar cheese on top of the Dijon mustard on two slices of bread.
5. Season the cheese with salt and pepper to taste.
6. Place the other two slices of bread, butter side up, on top of the cheese.
7. Place the sandwiches on the griddle or skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
8. Use a spatula to flip the sandwiches over and cook the other side until golden brown.
9. Remove the sandwiches from the griddle or skillet and let them cool for a minute before slicing in half.
10. Serve hot and enjoy!
Time:
Preparation time: 5 minutes
Cooking time: 8 minutes
Temperature:
Medium heat
Serving size:
2 sandwiches
Nutritional information:
Calories per serving: 550
Fat: 38g
Carbohydrates: 32g
Protein: 20g
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Coolattin cheddar cheese can be substituted with any cheddar cheese.
Variations:
- Add sliced tomatoes or avocado to the sandwich for extra flavor.
- Use different types of cheese, such as Gouda or Swiss, for a different taste.
- Add cooked bacon or ham for a heartier sandwich.
Tips and tricks:
- Make sure the cheese is evenly distributed on the bread to ensure even melting.
- Use a non-stick griddle or skillet to prevent the sandwiches from sticking.
- Cut the sandwiches in half diagonally for a more visually appealing presentation.
Storage instructions:
The sandwiches can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwiches in a toaster oven or on a griddle until warmed through.
Presentation ideas:
Serve the sandwiches on a plate with a side of pickles or potato chips.
Garnishes:
Garnish the sandwiches with fresh herbs, such as parsley or basil.
Pairings:
Pair the sandwiches with a side of tomato soup for a classic combination.
Suggested side dishes:
Serve the sandwiches with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the cheese is not melting, try covering the griddle or skillet with a lid to trap the heat and melt the cheese faster.
- If the bread is burning before the cheese is melted, lower the heat and cook the sandwiches for a longer time.
Food safety advice:
Make sure the cheese is fully melted and the sandwiches are heated through before serving.
Food history:
Grilled cheese sandwiches have been a popular comfort food in the United States since the 1920s.
Flavor profiles:
The Coolattin cheddar cheese adds a rich and tangy flavor to the sandwich, while the Dijon mustard adds a subtle kick.
Serving suggestions:
Serve the sandwiches as a quick and easy lunch or dinner option.
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