GRILLED CHEESE GRINDER
Daiya dairy free block cheddar cheese layered with red roasted peppers, dill pickle planks and sliced onion on a steak and sausage six-inch grinder roll spread with veggie mayonnaise and prepared yellow mustard! Grilled in an oiled hot skillet till cheese softens and outside of roll hardens! Don’t forget the fresh grind black pepper!
All grilled cheese sandwiches don’t have to meet the melt requirement. Sometimes, hot and soft is just as enjoyable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable.
To help bring the internal temperature of the sandwich high enough to soften the cheese, place a flat cover onto the bread itself in the fry pan and press down on it to flatten the sandwich, then cover it with a larger cover over the entire pan, trapping the heat.
If you’re using a steak and sausage tough-skinned bun, the bun will harden and not wilt as it might do with a more flimsy bread style.
It works for me and it works quicker, so it doesn’t take so long to cook the inside.
Give it a try to see what you think.