After rigorous scientific testing, we’ve determined that sandwiches sliced in half on a diagonal actually taste better.
INGREDIENTS
- 2 slices ½”-thick Pullman or other white bread
- 2 tablespoons mayonnaise
- 1 tablespoon unsalted butter
- 2 ounces thinly sliced American cheese or cheddar (about 4 slices)
- Freshly ground black pepper
- Campbell’s Tomato Soup (for serving; optional)
INSTRUCTIONS
- Place bread on a cutting board and spread mayonnaise over top side of each; this is key to a golden, delectable crunch. Heat a small skillet (nonstick, ideally) over medium.
- Slide in half of butter. When it melts, place 1 slice of bread, mayonnaise side down, in skillet; top with cheese; season with pepper.
- Top with second slice of bread, mayonnaise side up.
- When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet. Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don’t smash it.
- Cook until second side is golden brown and cheese is melted. Eat immediately, preferably with soup.
Recipe by Alison Roman. Photograph by Michael Graydon + Nikole Herriott
Source: Bon appétit
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