Triple-Take Grilled Cheese
Delicious in winter with a steaming bowl of tomato soup. And delicious in summer with produce fresh from the garden!
Equipment
- skillet
Ingredients
- 1 T. oil
- 8 slices sourdough bread
- 1/4 c. butter softened and divided
- 4 slices American cheese
- 4 slices Muenster cheese
- 1/2 c. shredded sharp Cheddar cheese
Optional:
- 4 slices red onion
- 4 slices tomato
- 1/4 c. chopped fresh basil
Instructions
- Heat oil in a skillet over medium heat.
- Spread 2 bread slices with one tablespoon butter; place one
- slice butter-side down on skillet.
- Layer one slice American, one slice Muenster and 2 tablespoons Cheddar cheese on bread.
- If desired, top with an onion slice, a tomato slice and one tablespoon basil.
- Place second buttered bread slice on top of sandwich in skillet.
- Reduce heat to medium-low.
- Cook until golden on one side, about 3 to 5 minutes; flip and cook until golden on the other side.
- Repeat with remaining ingredients.