Triple grilled cheese

Adapted from Food Network and Wisconsin Cheese

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Ingredients:

  • 2 tbsp. unsalted butter, room temperature
  • 4 slices sourdough bread
  • 2 slices cheddar cheese
  • 2 slices Swiss cheese (can try smoked gouda)
  • 2 slices American cheese (I like goat Brie more)

Directions:

  1. Butter both sides of the bread. Add cheese to one side.
  2. Fry in pan until cheese melts on top.
  3. Put the slices together and fry a little more in the pan, flipping once.
  4. Serve hot.

A classic Grilled Cheese involves 1 slice of cheddar per bread slice. The first time I added muenster and crumbled goat cheese, garnished with a side of kale chips. (Because there was cheese in the fridge that needed to be used, if you know what I mean). Next time I will add more cheddar and a little less goat cheese (strong flavor overpowers the sandwich).

EDIT: Attempt #2 with updated recipe details. And eaten with the delectable spring vegetable soup (I added leeks!).

~Jessica

2 comments on “Triple grilled cheese

  1. […] but this recipe would have been just as superb without them. I have perfected this soup, and the grilled cheese that complements it. […]

    Like

  2. […] it has been a hit. This is possibly the best vegetable soup, full stop. And if you pair it with the grilled cheese, it really does fill you […]

    Like

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