This recipe, for example, has just a few ingredients. Yet the way it is made makes it stand out from the pack. The key is using a George Foreman grill to press the sandwiches down and form a cheesy crust on the outside and a gooey center inside.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings
- 1 Tbsp. mayonnaise
- kosher salt and freshly-ground black pepper, to taste
- 4 slices good-quality crusty bread, such as Italian, French or crusty sourdough bread
- 1/4 to 1/2 cup shredded cheddar cheese, divided
- 2 tsp. butter
- Place the mayonnaise in a small bowl. Add a pinch each of the salt and pepper. Mix well. Spread the mixture on one side of two of the bread slices. Press about 1 teaspoon of the cheese onto the mayonnaise side of the bread. Set aside.
- Spread the butter on one side of the remaining two slices of bread. Flip them over, so the buttered side is down. Top these two slices of bread with the remaining shredded cheese. Top with the cheese-laced mayonnaise slices of bread so the cheese-laced mayonnaise side remains up.
- Preheat a George Foreman grill (compare prices) or other indoor grill. Add the sandwiches to the indoor grill, buttered side down. Close the cover, and cook until the cheesey mayonnaise side forms a golden brown crust outside the sandwich, and the inside is soft and gooey.
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