| The Sandwich Chef presents ... |
| Toasted Cheese Sandwiches! |
| The lunch sandwich you grew up on! |
For each sandwich:
Two bread slices
Two slices of American cheese
Butter for the bread
A bit of grated cheddar
Optional ingredients below
Two bread slices
Two slices of American cheese
Butter for the bread
A bit of grated cheddar
Optional ingredients below
Pre-heat a small skillet on medium heat.
Butter two slices of bread. Then on the unbuttered surface
place two slices of American cheese. Grate a little cheddar
cheese on that.
Place the cheese-covered bread slice in the hot skillet, buttered
side down and put the other slice on top, buttered side up. Lift
the whole sandwich now and then to check its progress. When
the bottom is toasted to a nice golden brown, flip the entire
sandwich over to the other side and cook it the same way.
Repeat this for as many sandwiches as you need. Serve hot
with bread and butter pickles or ripe olives on the side and a
cup of cream of tomato soup (or ... serve with our special
Chunky Tomato Soup).
Butter two slices of bread. Then on the unbuttered surface
place two slices of American cheese. Grate a little cheddar
cheese on that.
Place the cheese-covered bread slice in the hot skillet, buttered
side down and put the other slice on top, buttered side up. Lift
the whole sandwich now and then to check its progress. When
the bottom is toasted to a nice golden brown, flip the entire
sandwich over to the other side and cook it the same way.
Repeat this for as many sandwiches as you need. Serve hot
with bread and butter pickles or ripe olives on the side and a
cup of cream of tomato soup (or ... serve with our special
Chunky Tomato Soup).
| Printable Recipes from The Fatted Café | Back to the Lobby | The Reception Desk | The Dinner Menu | More Sandwiches | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| Optional ingredients: Add a slice of Canadian bacon while assembling Serve covered with 4-Alarm Chili |