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
slices Texas Toast ( I use Rainbo “restaurant style”)
thin slices red onion
slices cored green apple
slices Swiss cheese
slices American cheese
tablespoon Coleman's mustard to taste
tablespoons Hellman's or Best Foods mayo
- Spread some Coleman's on one slice of bread. Spread mayo on the other side of the bread and also on top of bread.
- Top with the Swiss Cheese
- Next the apple slices
- Top that with the American cheese
- Finish with the onion slices
- Close up with the final slice of bread
- Grill to your taste level. The cheese should be melted but not runny, and the bread should be golden and not too browned.
- Repeat for as many sandwiches as you need.
- This recipe was entered in the contest for Your Best Recipe with Mustard