T E X A R K A N A M A G A Z I N E
GRILLED CHEESE GRILLIN’ BY JENNIFER TANNER PHOTOS BY MATT CORNEL IUS
1. Start with a not-too- hot pan and with room temperature butter to begin cooking. 2. Pick a nice crusty bread. We chose a traditional sourdough and an
out-of-the-box raisin pecan bread. About a half inch thick keeps your bread to cheese ratio just perfect.
3. Spread both sides of bread with butter.
4. Load it up with a variety of cheeses and fillings.
5. Close the lid to get the middle melty,
Doesn’t everyone just love a grilled cheese sandwich?
especially if you have a hearty filling like brisket or pulled pork.
When it’s toasty and melty, it’s done!
April 12 is National Grilled Cheese Sandwich Day! So, just in time for patio weather, we are learning how to bring this tried-and-true favorite outside to the grill. With just a few simple ingredients you can create something delicious!
Keep in mind there are only a few ingredients in a grilled cheese so make each one count! Use seasonal fresh, ripe ingredients for your fillings and add-ons. It is hard to mess up when choosing flavors you love, so the sky is the limit! Grilling the grilled cheese adds a smoky flavor you won’t get on the stovetop.
SCAN HERE TO VIEW OUR VIDEO ON HOW TO GRILL A GRILLED CHEESE
Happy Grilled Cheese Day!
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