Monday, September 10, 2012

Grilled Three-Cheese & Rosemary Sandwiches

Justin and I love grilled cheese. First of all, who doesn't like cheese? It's pretty spectacular. Then it's also just so easy to make. Slap some butter and cheese on some bread and toss it in a hot pan. Voila, dinner. Tangent alert: I don't like it when people make "grilled cheese" with meat on it. That's not grilled cheese. That's a grilled sandwich with cheese on it. That's a poor man's panini. I'm sure it's still freaking delicious, but it's not grilled cheese. I can make an allowance for veggies I suppose, but even that's a little iffy to me; you're still verging on grilled sandwich territory there.

Sorry about that. I get really passionate about my grilled cheese. Anyway, in my book, you really can't beat the childhood favorite grilled cheese, white bread with Kraft singles. However, sometimes we like to pretend to be adults and fancy it up a bit. That's where this grilled cheese sandwich comes in. It still has the American cheese in there to give it that classic, gooey creaminess, but it also adds sharp cheddar for a little bite and Swiss cheese for a rich nuttiness. The rosemary butter gives it a hint of freshness. While this will never be my absolute favorite grilled cheese, it's a good alternative for when I want to feel a bit more sophisticated. My one major tip for this sandwich is to put the American cheese in the center of the other two slices. Being harder cheeses, they'll take a bit longer to melt, so having each of them right up against the bread should help with that a bit.


1/4 c butter or margarine, slightly softened
1-2 tbsp minced, fresh rosemary
8 slices of sourdough bread
4 slices Swiss cheese
4 slices American cheese
4 slices sharp cheddar cheese


Combine the butter and rosemary in a small bowl and mix well. Spread 1/2 tbsp of the mixture on to each slice of bread. Place one piece of bread butter-side-down in a hot skillet. Top with Swiss, American, and cheddar cheeses. Place another slice of bread butter-side-up on top of the cheese. Grill to desired doneness and then flip, again grilling as long as desired. Repeat for remaining three sandwiches.

Servings: 4

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