Of all the stupid reasons to go visiting my friends with young children, grilled cheese sandwiches are probably the stupidest of them all, but still the best. Sure, I do treasure all of those toddler rituals of playing dressing up, dumping everything out of Aunt Sarah's purse, playing hide-and-seek and watching out the window for the ice-cream truck. But just as much as I like doing all of this, I also love my tea time, especially when all the mother's start yelling out to their kids (" Who wants some grilled cheese sandwiches?") the loudest voice in the whole 'me' chorus is always mine.

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Most of the childless adults on the other hand (the ones that I know), don't even bother making grilled cheese sandwiches at home. Most of them don't have the required ingredients in their fridges (American singles, white bread!). And isn't why a grilled cheese sandwich, along with all those tuna melts, the turkey clubs and those breakfast specials, the reason why they invented diners?

Ten Tips on how to make the Best Cheese Sandwich ever!

Grating your Cheese – You don't need to slice your cheese when you can grate it. This would ensure that you have gooey and evenly melted cheese in every single bite that you take.
The more the merrier – When it comes to using cheese, don't scrimp. Use around two or more ounces of cheese for every sandwich. Press the grated cheese with your palm, and press it onto the bread so that it doesn't fall out.
Welcome the ooze – Don't fret if the cheese starts to ooze out of your sandwich. The toasted, burnt cheesy bits at the bottom of the pan are always the best.
The type of bread to use – Don't assume that white bread is the only way to go. If you like whole-wheat or focaccia, then go for it.
Size matters – Make sure your bread isn't sliced too thick (not more than 1/4 "), or it could overwhelm the cheese.
Flatten the bread – Flatten your sandwiches with a heavy pan or a spatula to make sure that the bread remains crisp and not doughy.
The right way to butter – Spread some room-temperature butter on the bread slices, the side that you want to grill. In this way, you'll get an evenly buttered and evenly browned sandwich with a little crunch to it.
Salted butter is good too.
Traditionally, the cast-iron skillet is the all time favorite, but a non-stick skillet would be better for no sticking and easy flipping.
Cover your skillet while cooking the first side, if you want maximum melting of cheese to take place.

The Ultimate Grilled Cheese Sandwich Recipe


8 slices of bread, sourdough.
2 tbsp of butter.
6 ounces of cheddar cheese (white or orange), grated.

Butter one side of all the 8 slices of bread. Place 4 of the slices on the work surface, and make sure the buttered sides are facing down. Spread the cheese over the 4 slices. Then, place all the remaining slices on top, with the buttered side facing upwards.

The stovetop method: heat a large skillet over a medium flame for about 2 minutes. Put the sandwiches on the skillet and then cover it and cook for another 2 minutes until the undersides of the sandwiches are golden brown and the cheese has just about begun to melt. Uncover the skillet and then turn the sandwiches over with a spatula and press them firmly down in order to flatten them. Cook for about a minute until the undersides turn golden brown. Now turn the sandwiches over again and press down with the spatula and cook for 30 seconds more or until the cheese has completely melted. Serve it immediately.

The sandwich-maker method: preheat your sandwich maker and then follow the direction when it comes to assembling the sandwich. Cook according to the instructions given.

The gas grill method: with oil, brush the grill rack and then preheat it to a medium-high temperature. Once again, follow the directions given for sandwich assembly. Put your sandwiches on the grill and then follow the given instructions.