Grilled Vermont cheddar sandwiches

April 28, 2010|Rachel Bennett

Serves 4

Garden at the Cellar, the Cambridge gastropub, offers this grilled Vermont cheddar sandwich, made with Iggy’s Bread of the World pain de mie, which is a pullman loaf. Use any firm white bread.

3 tablespoons unsalted butter, at room temperature 8 slices firm white bread 6 ounces aged cheddar, cut into thin slices 1.

Spread butter on one side of all the bread.

2. Over medium heat, heat 2 skillets. Place 2 slices of bread, buttered sides down, in each skillet. Add cheese. Cover with another slice of bread, buttered sides up.

3. Cook the sandwiches for 4 minutes or until bottoms are golden, pressing lightly with a metal spatula. Turn and continue cooking for 3 minutes, pressing lightly, or until the undersides are golden.

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