Grill sandwiches! Here’s a good one to start with. Two secrets to a good grilled sandwich are 1) don’t put stuff in that will fall out on the flip and 2) be generous with the butter or oil, it makes the bread crispy. Oh, and use good bread. Italian is our go-to bread for grilled sandwiches because it is big but not dense. We used the cheeses we had on hand (and so can you, of course), and let me tell you, these were to die for. Enjoy these by themselves, or with a nice cup of soup or a salad. We had this with a delightful Asparagus Soup inspired by a recipe recommended by our friend @BilliardTravel.
Note: Yes, it is dark in the grilling photos. That is because we decided to make these sandwiches at about 11 p.m. It was totally worth it.
Grilled Three Cheese Sandwich
- 2-3 tablespoons butter at room temperature
- 4 thin slices Italian bread
- 3 slices American cheese, one slice broken in half
- 2-3 tablespoons Saint André cheese
- 2-3 tablespoons cheddar cheese, grated
Pre-heat your grill for direct grilling over medium-high heat. Spread the butter evenly over the “outsides” of all four pieces of bread. Stack the bread, butter side to butter side (you can see what this looks like in the photos). Lay down a layer of American cheese on each sandwich (one slice plus one half-slice each), followed by a layer of dots of Saint André, followed by a layer of grated cheddar.
Carry the sandwich to the grill.
Place the piece of bread that is on top (i.e. the one with the cheese on it) buttered side down on the grill. Place the other buttered bread slice on top with the butter facing up. Close the grill for about a minute–this will get the cheese melting and will help the sandwich stick together on the flip. Open the grill rotate 90 degrees, which will make grill marks on this side–then flip and repeat. The second side will not take long. Serve immediately.