This recipe is for a classic grilled cheese sandwich, made with a mix of 4 cheeses. The best pairing for tomato soup!
Servings: 4 people
- 8 slices Sara Lee Artesano Potato Bakery Bread
- 4 oz sliced Havarti Cheese
- 4 oz White Cheddar Cheese (block)
- 4 oz Monterey Jack Cheese (block)
- 4 oz shredded Mozzarella cheese
- 1 package Irish butter
Melt butter on a large and flat frying pan or griddle on medium low heat.
Spread the butter around to coat the bottom of the pan. Melt more if necessary. Place 4 slices of bread or as many as it will fit on your pan. Grill it for 2-3 minutes or until medium golden color is achieved.
Stack the bread to one side of the pan while you add more butter and melt it. Place ungrilled side down to toast. Proceed to the next step immediately.
Add the cheese to 2 slices of the bread in the pan, starting with the Havarti, then cheddar, monterrey jack and finally the shredded mozzarella. Cover the pan and reduce heat to low setting. Make sure that the steam can vent and doesn't fall in the pan.
When the cheese has melted and the bread has toasted on the underside, flip the two slices without cheese on top of the slices with cheese. Push the bread down gently to connect the bread with the cheese.
Remove from heat and serve immediately.
Calories: 622kcal | Carbohydrates: 40g | Protein: 37g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 103mg | Sodium: 1029mg | Potassium: 680mg | Fiber: 5g | Sugar: 11g | Vitamin A: 992IU | Calcium: 885mg | Iron: 2mg