CHEESY SANDWICH

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INGREDIENTS

  • 30g  butter, cut into 3 even pieces
  • 2 slices thick white loaf bread
  • 2 slices cheddar, or Monteray
  • Kosher salt

DIRECTION

Melt 1 piece of butter in a large nonstick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom sides, about 2 minutes.

Transfer bread to a cutting board, toasted side up. Place cheese slices on top of one slice, then close sandwich, with both toasted sides facing inward.

Melt 1 piece of butter in skillet and reduce heat to medium-low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add remaining butter. Return sandwich to skillet, cooked side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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