Grilled cheese sandwiches are considered comfort food everywhere. In the South, pimento cheese is often the cheese of choice for these tasty sandwiches that even have a month of their own (April is known as Grilled Cheese Month).
According to wisegeek.com, there are thousands of grilled cheese varieties when one considers the many different kinds of breads, cheeses, meats, vegetables and other ingredients one might choose to put on their sandwich. For sure, the grilled cheese sandwich is no longer my mama's grilled cheese sandwich.
One of those thousands of recipes is this one for a three-cheese grilled cheese sandwich. It is found in The Math Chef, written by Joan D’Amico and Karen Eich Drummond.
- 1 tablespoon low-fat mayonnaise dressing
- 2 slices whole wheat bread
- 1 slice American cheese
- 1 slice Muenster cheese
- 1 slice Swiss cheese
- 3 pickle chips
- Use a sandwich spreader or table knife to spread the mayonnaise* on one side of each slice of bread.
- Preheat small nonstick skillet by placing it on a burner set to medium heat for 2 minutes.
- Place one slice of bread, mayonnaise side down, in the skillet.
- Layer the 3 slices of cheese on the bread in the skillet. Place second slice of bread mayonnaise side up on top of the cheese to make your sandwich.
- Cook sandwich 3 – 4 minutes or until the bottom is lightly toasted and golden brown.
- Use spatula to turn sandwich over. Cook other side about 2 minutes until it is golden brown and cheese is melted.
- Lift sandwich out of pan and place onto plate. Carefully cut in half. Serve with pickle chips.
*Mayonnaise can be used on the bread because, like margarine, it contains fat. Fat prevents the bread from sticking to the pan during cooking.