Double Delicious Grilled Cheese Sandwiches

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 sandwiches


  • 3 to 4 Tbsps. butter, melted
  • 8 slices artisan bread, thickly sliced
  • 7-8 oz Cheddar or Monterey Jack cheese, sliced


  • Using a pastry brush, butter each slice of bread on one side, and place 4 slices, buttered side down, on a work surface. Place on each of these slices of Cheddar or Monterey Jack cheese. Top with the remaining 4 bread slices, buttered side up.
  • Lightly butter and heat a griddle, heavy skillet or Panini press until hot. Place 2 sandwiches in the skillet and weight with another heavy pan or skillet. Brown slowly on one side for 2-3 minutes before turning, with a spatula, and grilling the other side until brown and cheese melts. It may be necessary to add a bit of butter to the skillet.
  • Repeat with remaining two sandwiches. Serve immediately.
  • <em><strong>Serving Suggestions:</strong></em>
  • <ul><li>If you like, you may spread mayonnaise or mustard on the unbuttered sides of the bread.</li><li>Add vertical slices of dill pickle, thinly sliced ripe medium-sized tomatoes or red onion rings for an extra punch of flavor.</li><li>Use another cheese in place of the Cheddar or Monterrey Jack. Cheeses with good melting qualities will work best.</li></ul>