Wednesday, February 9, 2011

Cornmeal Crusted Grilled Cheddar Sandwich

Well, yum.

This afternoon I made a grilled cheese sandwich that was out. of. this. world.  You've got to try it!

Cornmeal Crusted Grilled Cheddar Sandwich

2 pieces Multi-Grain Bread
Extra Sharp Cheddar Cheese, sliced thinly
Butter, softened

The secret is not the process of making the sandwich.  The secret is the cornmeal.  It gives the sandwich the most incredible flavorful crunchy crust to it.  After savoring every single bite, you may never recover.

I'm only partly joking.

Let's get cooking!

Start by generously buttering one side of each piece of bread.  When I say generous, I mean generous.  Don't skimp.  Don't be shy.  And please - oh - please.  Don't use margarine.

Once your butter is in place, sprinkle cornmeal all over the surface of the now-buttered bread.

When I am making grilled cheese, I like to build the sandwich directly in the skillet.  That way, the cheese doesn't go anywhere before it is all warm and melted together.

Grilled Cheese is finicky.  You want the skillet hot enough so you get nice crust, but not so hot that you burn the bread without melting the cheese.  It is definitely a trial and error thing.

But when the bottom looks like this, give it a flip and let the other side cook.

Oh my.

The crust is indescribable.  Literally.

And using extra sharp cheddar cheese gives the whole sandwich some PAH!

Yes.  I just said PAH!

I served my sandwich with green beans today, but I imagine it would be delicious served up next to a steamy side of tomato soup.

Actually, what am I saying?  This sandwich can stand on it's own.

Yes.  Yes it can.


  1. You are so creative in the kitchen! I don't think I would have ever thought of adding cornmeal to a grilled cheese on my own. That looks yummy!


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