The Damn Fine Grilled Cheese Sandwich

December 25, 2013
Author Notes

I must admit that Texas Toast puzzled me for awhile as I watched it pop up over and over in a lot mediocre menu items in restaurants. Finally I bought a loaf just to mess around with. Now I’m a convert. I discovered that its sturdy structure makes a better platform for things like Welsh rarebit and, in this case grilled cheese, than plain old white sandwich bread. One of my friends from Louisiana used to make what he called his “white trash” sandwich which was fried, soft shell crab with a ketchup based sauce. I can’t wait for summer to try that one out. For best results use a sandwich press such as a Cuisinart “Griddler” or other Panini press. —pierino

  • Serves 1 but can be multiplied
  • 2 slices Texas Toast ( I use Rainbo “restaurant style”)
  • 2 thin slices red onion
  • 2 slices cored green apple
  • 2 slices Swiss cheese
  • 3 slices American cheese
  • 1 tablespoon Coleman's mustard to taste
  • 2 tablespoons Hellman's or Best Foods mayo
In This Recipe
  1. Spread some Coleman's on one slice of bread. Spread mayo on the other side of the bread and also on top of bread.
  2. Top with the Swiss Cheese
  3. Next the apple slices
  4. Top that with the American cheese
  5. Finish with the onion slices
  6. Close up with the final slice of bread
  7. Grill to your taste level. The cheese should be melted but not runny, and the bread should be golden and not too browned.
  8. Repeat for as many sandwiches as you need.

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Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.