Grilled Double Cheese Sandwich

It's best to use a large griddle so that you can make all of the sandwiches at once. If you use a skillet, make the sandwiches one or two at a time, keeping the others warm on a plate tented with aluminum foil.

This particular grilled cheese sandwich has an extra-crispy texture because both sides of the bread are grilled. If you want the cheese to be marbled rather than layered, shred the cheeses and mix them before placing on the grilled bread slices.

4 tablespoons butter, softened
8 slices thick white bread
4 ounces sharp cheddar cheese, cut into thin slices
4 ounces smoked mozzarella cheese, cut into thin slices

Heat a large griddle or skillet over medium heat. Butter both sides of the bread slices. Lay the slices on the griddle and cook until golden. Flip the slices over.

Divide the cheddar and mozzarella evenly between 4 of the toasted bread slices. Top with the other bread slices so that the grilled side faces the cheese. Cook sandwiches until golden, about 1 minute per side. Makes 4 sandwiches.

Variations:
Mix and match your favorite cheeses, as long as they melt easily. Some delicious ones to try include smoked Gouda, fontina, Monterey Jack, Brie, and Camembert.

Do Ahead:
The sandwiches are at their crispiest when served immediately.

Recipe copyright 1999 Danae Campbell and Jean Patterson.
All rights reserved. For reprint information, contact Jean Patterson.