Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. of Puzzone Vandercaro cheese, sliced
- 2 tbsp. of butter, softened
Special equipment needed:
- Griddle or skillet
- Spatula
Step-by-step instructions:
1. Preheat a griddle or skillet over medium heat.
2. Spread butter on one side of each slice of bread.
3. Place two slices of bread, buttered side down, on the griddle or skillet.
4. Add the sliced Puzzone Vandercaro cheese on top of the bread.
5. Place the remaining slices of bread, buttered side up, on top of the cheese.
6. Cook the grilled cheese sandwiches for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
7. Remove the sandwiches from the griddle or skillet and let them cool for a minute before slicing and serving.
Time:
Preparation time: 5 minutes
Cooking time: 6 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 480
Total fat: 33g
Saturated fat: 20g
Cholesterol: 95mg
Sodium: 780mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugars: 2g
Protein: 17g
Substitutions for ingredients:
- Sourdough bread can be substituted with any other type of bread.
- Puzzone Vandercaro cheese can be substituted with any other type of cheese.
Variations:
- Add sliced tomatoes or avocado to the grilled cheese sandwich for a twist.
- Use different types of cheese, such as cheddar or mozzarella, for a different flavor.
Tips and tricks:
- Use a non-stick griddle or skillet to prevent the grilled cheese from sticking.
- Use a lid to cover the griddle or skillet while cooking to help the cheese melt faster.
- Cut the grilled cheese sandwich into small pieces for a fun appetizer.
Storage instructions:
Store any leftover grilled cheese sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the grilled cheese sandwich in a toaster oven or on a griddle until the cheese is melted and the bread is crispy.
Presentation ideas:
Serve the grilled cheese sandwich on a wooden board or plate with a side of tomato soup.
Garnishes:
Garnish the grilled cheese sandwich with fresh herbs, such as parsley or basil.
Pairings:
Pair the grilled cheese sandwich with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the grilled cheese sandwich with a side of potato chips or a green salad.
Troubleshooting advice:
- If the bread is burning before the cheese is melted, turn down the heat.
- If the cheese is not melting, cover the griddle or skillet with a lid to help the cheese melt faster.
Food safety advice:
Make sure to cook the grilled cheese sandwich to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Grilled cheese sandwiches have been a popular comfort food in the United States since the 1920s.
Flavor profiles:
The Puzzone Vandercaro cheese has a nutty and slightly sweet flavor that pairs well with the buttery sourdough bread.
Serving suggestions:
Serve the grilled cheese sandwich as a quick and easy lunch or dinner option.
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