Recipe information
Yield
makes 8 mini grilled cheese sandwiches; serves 4
Ingredients
8 slices quality white bread
2 tablespoons unsalted butter, at room temperature
1/4 pound sliced Fontina or Gouda cheese
Preparation
Put the bread slices on a cutting board and butter one side of each slice. Place a large nonstick skillet or griddle over medium heat. When the pan is hot, add 4 slices of bread, buttered side down. Divide the Fontina among the slices. Top with the remaining 4 slices of bread, buttered side up. Cook, pressing occasionally with a flat spatula, until golden brown on the bottom, about 2 minutes. Turn the sandwiches over and toast the other side until the bread is golden and the cheese melts, roughly a minute. Transfer the sandwiches to a cutting board and cut each into 4 squares or triangles.
