Easy Grilled Cheese with a Twist

Grilled cheese sandwich cut into pieces stacked on top of each other on a wooden board.

5 from 2 votes

Easy Grilled Cheese with a Twist

Crisp and buttery on the outside and warm and gooey on the inside are what a perfectly executed grilled cheese sandwich is all about.

Prep Time5

Cook Time9

Total Time14

Course: Main Course, Side Dish, Snack

Cuisine: Canadian, American

Keyword: grilled cheese sandwich, tomato soup and grilled cheese, cheese toastie

Servings: serving

Calories: 393kcal

Author: Donna Poirier

Equipment

nonstick frying pan
spatula
measuring spoons
chef's knife
butter knife

Ingredients

2 slices bread I highly recommend sour dough
1 tablespoon salted butter at room temperature
2 slices cheddar cheese mild, old or extra old
5 fresh basil leaves cut into little ribbons (see note below)

Instructions

Prepare the bread. On your work surface, lay both slices of bread. Spread half the butter on what will be the outside of your sandwich and do the same with the other slice of bread.
2 slices bread, 1 tablespoon salted butter
Add the rest of the ingredients. Next, lay one slice of cheese onto the unbuttered side of the bread, add the fresh basil, lay the second piece of cheese on top of the basil and finally add the second slice of bread (buttered side facing out) on top of the cheese to form your sandwich.
2 slices cheddar cheese, 5 fresh basil leaves
Preheat the frying pan. Over medium-low heat, preheat the frying pan for two minutes. Once the pan is preheated, carefully add the sandwich and cook for approximately 3-5 minutes on the first side until golden brown. Next, flip the sandwich and cook the other side for approximately 2 minutes or until golden brown. Remove from the pan.
Serve. Once removed from the pan, let the grilled cheese sit before cutting into it, as it will be very hot! Enjoy.

Notes

To cut the basil into ribbons or chiffonade the basil (a chopping technique), take the leaves and stack each leaf on top of the other leaf. Next, roll the basil tightly on the long end into a log shape. Then slice through this log, cutting as finely as you can. The benefit of this type of cutting technique is that you preserve the basil's taste without unnecessarily bruising it.

Nutrition