How to Cook Tantalizing Gooey Grilled Cheese

Gooey Grilled Cheese. Just thinking about this killer grilled cheese makes my stomach growl! The grilled cheese sandwich is one of the most popular and easiest sandwiches of all time—kids love them, undergrads live off of them, and foodies obsess over gourmet versions of them. Visit BrothersGreen.com for complete recipes and all social.

Doing this will ensure your cheese gets that ooey-gooey texture we know and love. Made with plenty of American cheese. The Quick & Simple sandwich of choice. You could have Gooey Grilled Cheese using 3 ingredients and 7 steps. Here is how you create that.

Ingredients of Gooey Grilled Cheese

1. It's 2 slices of bread (white, wholemeal or sourdough).
2. It's Handful of Cheddar Cheese (mild or medium).
3. You need of Butter.

You know when cheese gets so hot and melty that it stretches? Food stylists call that a "cheese pull," and we think it's Stare Longingly at These Pictures of Gooey, Gorgeous Cheese, Because You Can. Pillsbury Grands Grilled Cheese Sandwiches & Chicken Parmesan Grilled Cheese. Smoked Salmon, Asparagus and Goat Cheese Grilled Cheese with Fried Egg.

Gooey Grilled Cheese instructions

1. Heat up a frying pan or griddle on low/medium heat and place a small piece of butter. Swirl the butter to coat the pan..
2. Place one slice of bread, giving a gentle press to achieve good contact.
3. Place the cheese on top to form an even layer and try your best to get all the corners! Leave this for a few minutes then check the underside every so often to prevent burning.
4. Once the underside has cooked place another slice of bread on top of the cheese and flip!.
5. I try to lift the whole sandwich up and sneak in some extra butter 👀 this will ensure both sides are lovely and golden.
6. Leave the bread to toast for a few mins and the cheese will melt through in this time..
7. Once toasted, serve and slice diagonally (as this looks way better). Don't bother with a chopping board to avoid extra washing up. Unless it's for the gram 😄.

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