Description
A creative twist on the classic grilled cheese sandwich, using a waffle iron to achieve a perfectly golden, crispy crust and gooey melted cheese inside. This quick and easy recipe allows for customization with optional add-ins like bacon, tomato, or fresh herbs, making it an ideal comfort food for any time of day.
Ingredients
Scale
Bread
- 2 slices hearty bread (such as sourdough or baguette)
Butter
- 2 tablespoons unsalted butter, softened (for spreading)
Cheese
- 2-3 slices melty cheese (cheddar, American, or mozzarella)
Optional Add-ins
- Bacon (cooked, optional)
- Tomato slices (optional)
- Fresh herbs like basil or thyme (optional)
Instructions
- Preheat Waffle Iron: Preheat your waffle iron to medium-high heat to ensure it is hot enough to crisp the bread and melt the cheese evenly.
- Prepare Bread and Cheese: Butter one side of each slice of bread evenly. Place the cheese slices between the unbuttered sides of the bread, adding any optional fillings like bacon, tomato, or herbs if desired.
- Place Sandwich in Waffle Iron: Once the waffle iron is heated, place the sandwich inside with the buttered sides facing out to achieve a crispy crust.
- Press and Cook: Close the waffle iron and gently press down to ensure even contact. Cook for about 4-5 minutes, or until the bread is golden brown and the cheese is melted.
- Check and Adjust: Open the waffle iron halfway through cooking to check for even crispness and adjust the heat if necessary to avoid burning.
- Remove and Serve: When the sandwich is perfectly golden and crispy, carefully remove it from the waffle iron.
- Cut and Enjoy: Cut the sandwich in half and serve immediately. For a delicious pairing, accompany with tomato soup for a comforting meal.
Notes
- Use hearty bread for best texture and structure.
- Butter the bread evenly for a uniformly crispy crust.
- Customize with add-ins like cooked bacon, tomato slices, or fresh herbs.
- Monitor cooking closely to prevent burning the bread.
- Serve immediately for the best gooey cheese experience.
