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–+ servings

Triple-Take Grilled Cheese

Delicious in winter with a steaming bowl of tomato soup. And delicious in summer with produce fresh from the garden!
Couverts4 s
Deel op Facebook Print Recipe

Equipment

  • skillet

Ingredients

  • 1 T. oil
  • 8 slices sourdough bread
  • 1/4 c. butter softened and divided
  • 4 slices American cheese
  • 4 slices Muenster cheese
  • 1/2 c. shredded sharp Cheddar cheese

Optional:

  • 4 slices red onion
  • 4 slices tomato
  • 1/4 c. chopped fresh basil

Instructions

  • Heat oil in a skillet over medium heat.
  • Spread 2 bread slices with one tablespoon butter; place one
  • slice butter-side down on skillet.
  • Layer one slice American, one slice Muenster and 2 tablespoons Cheddar cheese on bread.
  • If desired, top with an onion slice, a tomato slice and one tablespoon basil.
  • Place second buttered bread slice on top of sandwich in skillet.
  • Reduce heat to medium-low.
  • Cook until golden on one side, about 3 to 5 minutes; flip and cook until golden on the other side.
  • Repeat with remaining ingredients.
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Course; Cheese / Sandwiches