Grilled Vermont cheddar sandwiches
Garden at the Cellar, the Cambridge gastropub, offers this grilled Vermont cheddar sandwich, made with Iggy’s Bread of the World pain de mie, which is a pullman loaf. Use any firm white bread.
|3||tablespoons unsalted butter, at room temperature|
|8||slices firm white bread|
|6||ounces aged cheddar, cut into thin slices|
2. Over medium heat, heat 2 skillets. Place 2 slices of bread, buttered sides down, in each skillet. Add cheese. Cover with another slice of bread, buttered sides up.
3. Cook the sandwiches for 4 minutes or until bottoms are golden, pressing lightly with a metal spatula. Turn and continue cooking for 3 minutes, pressing lightly, or until the undersides are golden.