I have one problem with this recipe.
Greasy.
When making grilled cheese, always place the butter side in the middle, not on the outside.
Toast butter side, flip, add cheese, put 2nd butter side, already toasted, on top with buttered sides in the middle. Toast only dry, unbuttered side on the outside, no greasy hands. ok minimal grease...
As far as some cheese missing the bread, I always toast a pile, it’s great. Found out by accident 30 years ago, dropped some sliced cheddar on a hot cast iron griddle (making grilled cheese, of course) Been doing it intentionally ever since.
Oh and by the way, swiss cheese works well too, especially with sourdough rye bread.
Cheese on the pan: like at the Shady Glen in Mansfield, CT
As far as some cheese missing the bread, I always toast a pile, it’s great. Found out by accident 30 years ago, dropped some sliced cheddar on a hot cast iron griddle (making grilled cheese, of course) Been doing it intentionally ever since.
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Yep, in fact there are recipes out there for crispy low-carb “crackers” made from dabs of cheese toasted in a pan.
Yeah, I like your way. Cook one side of the bread, then flip it and put the buttery side in. That makes it more toastier too.
Lately I’ve been using olive oil, but same difference - flip the bread and put the toasted side in, and then cook the outside too without butter/oil.
A little turkey, ham or bacon, with maybe some thin sliced Roma tomatoes works just fine too. Maybe I’ll work in a sliced jalapeno next time, I like that idea.