welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Sunday, December 16, 2012

baked grilled cheese sandwiches

when making a quantity of grilled cheese sandwiches for a group, try this easy method for crispy baked "grilled cheese" sandwiches.  baking the sandwiches in the oven on a sheet pan works wonderfully and is much easier than grilling in a panini press or in a skillet.  this decreases the time of cooking and allows for all the sandwiches to be done at once.  i was skeptical at first, thinking that the sandwiches would not be crispy and crunchy to taste, but this did not prove to be true.  the cheese was crispy and hot, and the bread was crunchy as well.

to bake the sandwiches:  choose a firm bread, such as a sourdough.  butter one side of each slice of bread.  place one piece butter side down on the sheet pan that has been prepared with a light coating of canola oil spray.  add the cheddar cheese slice to the bread, and then place the top slice of bread with the butter side up.  assemble as many sandwiches on the tray as desired.  bake at 375 degrees for 6 minutes, and then check on the sandwiches.  turn them over and bake again for 3-6 minutes, until brown and crispy.  oven temperatures will vary, so watch them on the second baking.

allow to stand for one minute before cutting in half to serve.  this is a great technique.

and, these sandwiches could be adapted to be Swiss and ham or provolone and turkey.  the choices are up to you and your taste preferences.

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