Double Cheese Grilled Cheese Sandwich
In this recipe, cheese is not just limited to being served between two slices of bread, but also grated on top of the sandwich. It’s the perfect lunch for fans of melted cheese, best served with a bowl of cream of roasted tomato soup with confit garlic.
Ingredients
- 1/4 cup (60 ml) mayonnaise
- 8 slices country bread or square white bread, each 1/2 inch (1.5 cm) thick
- 3 1/2 cups (350 g) sharp orange cheddar cheese (or mix of firm cheeses), grated
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- On a work surface, cover one side of each slice of bread with the mayonnaise. Turn over half of the bread slices and top each one with 1/2 cup (50 g) of the cheese. Close the sandwiches with the remaining bread slices, mayonnaise-side up.
- In a large non-stick skillet over medium-low heat, brown 2 sandwiches at a time for 2 minutes on each side, pressing down with a spatula. Set aside on the baking sheet. Repeat with the 2 remaining sandwiches.
- In the same skillet, spread out 3/4 cup (75 g) of the cheese. Once the cheese has melted and starts to brown, place 2 sandwiches in the skillet and cook on one side only for 1 minute or until the cheese is crispy. Set aside on the baking sheet. Repeat with the remaining cheese and 2 remaining sandwiches.
- Transfer to the oven and bake for 3 to 4 minutes or until the cheese inside the sandwiches has melted. Cut the sandwiches in half and serve. Serve with our Cream of roasted tomato soup with confit garlic, if desired.
In this recipe, cheese is not just limited to being served between two slices of bread, but also grated on top of the sandwich. It’s the perfect lunch for fans of melted cheese, best served with a bowl of cream of roasted tomato soup with confit garlic.