Two-Pan Grilled Cheese

Grilled cheese sandwiches are my favorite accompaniment to tomato-based soups. Since sandwich presses have gotten so popular, I was inspired to make my own -- on the cheap! I use this method for almost all of my hot sandwiches and breakfast bagel sandwiches too.
  • 2 slices bread -- I like oatmeal bread because it tastes very nutty when toasted
  • 2 tsp. butter
  • 1 tsp. coarse mustard
  • 2 slices ripe tomato -- skip this if fresh tomatoes aren't available
  • 2 oz. grated cheese -- I like almost any sharp cheese for this
  • Pinch salt and pepper -- don't skip this step!

Find two heavy skillets -- one larger than the other -- and place them over medium-high heat on the stove.

Spread a teaspoon of butter on each of the slices of bread. Spread the mustard on the opposite side of one of the slices of bread. Arrange the tomato, cheese and seasonings on top of the mustard and place the other slice of bread, buttered side up, on top of them.

Place the sandwich in the larger hot skillet and quickly place the bottom of the other hot skillet over the top of the sandwich. Remove the larger skillet from the heat, making sure the other skillet stays on top of the sandwich. Allow it to rest in this arrangement for 3-5 minutes or until the cheese is melted and the bread is toasted. Serve immediately.

  • Yields: 1 sandwich
  • Preparation Time: 15 minutes
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