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ysabetwordsmith) wrote2025-06-15 11:55 pm
ysabetwordsmith) wrote2025-06-15 11:55 pm
Recipe: "Pretzel Bread Grilled Cheese Sandwiches"
Tonight we made grilled cheese with the pretzel bread that we bought recently at the Marshall Farmer's Market. It turned out really well. :D
Ingredients:
pretzel bread
Land O Lakes spreadable butter with olive oil and sea salt
Cabot Seriously Sharp 18-year Cheddar
Fiesta Blend shredded cheese
Directions:
About an hour and a half before supper time, put the butter on the counter to soften further.
About half an hour before supper time, cut two slices of pretzel bread for each sandwich. We made two sandwiches.
Coat both sides of each bread slice with butter. It should be squishy enough to spread easily without tearing the bread.
Grate the block cheese until you have enough to cover two slices of bread, about 1/2 cup total. Toss in a small amount of shredded cheese, about 1/4 cup.
Lay one slice of bread in the electric skillet. Cover it with half of the shredded cheese mixture. Top with another slice of bread. Compress the sandwich with the spatula. Repeat these steps to make the second sandwich. Put the cover on the pan, so the bread doesn't dry out too much.
Turn on electric the skillet; with ours, we set it to 250°F. Toast until the bottom bread is golden-brown and the cheese is starting to melt. With this particular pan, the sandwiches are ready to flip when the pilot light on the pan turns off.
Flip the sandwiches over and use the spatula to compress them again. Put the cover back on. Toast for a minute or two until the bottom bread is golden-brown. It takes less time because the skillet is already hot.
Remove sandwiches to a plate. Cut each in half, then serve hot.
Notes:
We bought a small round loaf of pretzel bread from Krumkakes and Kolaches at the Marshall Farmer's Market. It worked beautifully in this recipe, soft and chewy with a great pretzel flavor.
Land O Lakes spreadable butter with olive oil and sea salt is a favorite, but you can use any kind of spreadable butter that you like. If you don't have spreadable butter, just microwave regular butter until it's barely solid.
Cabot Seriously Sharp 18-year Cheddar is a perfect aged white cheddar. It is very sharp but not sour, with a strong creamy note. A slice will break more than bend, and it grates well without sticking to the metal too much. Because aged cheddar dries out, it is best combined with a soft melty cheese. You could substitute another assertive cheese if you wish -- it just needs to have a bold flavor to stand up to the strong taste of the pretzel bread.
A mellow shredded cheese blend such as Fiesta or Mexican will improve the melting ability of the filling and create more complex flavors. Wal-Mart's (Great Value) Fiesta Blend shredded cheese consists of Monterey Jack, cheddar, queso quesadilla, and asadero cheeses.
Note that I helped with setup, while my partner Doug assembled and cooked the sandwiches. We found this to be an excellent and delicious grilled cheese sandwich combination, second only to the Comté on sourdough. We would love to make it again.
Ingredients:
pretzel bread
Land O Lakes spreadable butter with olive oil and sea salt
Cabot Seriously Sharp 18-year Cheddar
Fiesta Blend shredded cheese
Directions:
About an hour and a half before supper time, put the butter on the counter to soften further.
About half an hour before supper time, cut two slices of pretzel bread for each sandwich. We made two sandwiches.
Coat both sides of each bread slice with butter. It should be squishy enough to spread easily without tearing the bread.
Grate the block cheese until you have enough to cover two slices of bread, about 1/2 cup total. Toss in a small amount of shredded cheese, about 1/4 cup.
Lay one slice of bread in the electric skillet. Cover it with half of the shredded cheese mixture. Top with another slice of bread. Compress the sandwich with the spatula. Repeat these steps to make the second sandwich. Put the cover on the pan, so the bread doesn't dry out too much.
Turn on electric the skillet; with ours, we set it to 250°F. Toast until the bottom bread is golden-brown and the cheese is starting to melt. With this particular pan, the sandwiches are ready to flip when the pilot light on the pan turns off.
Flip the sandwiches over and use the spatula to compress them again. Put the cover back on. Toast for a minute or two until the bottom bread is golden-brown. It takes less time because the skillet is already hot.
Remove sandwiches to a plate. Cut each in half, then serve hot.
Notes:
We bought a small round loaf of pretzel bread from Krumkakes and Kolaches at the Marshall Farmer's Market. It worked beautifully in this recipe, soft and chewy with a great pretzel flavor.
Land O Lakes spreadable butter with olive oil and sea salt is a favorite, but you can use any kind of spreadable butter that you like. If you don't have spreadable butter, just microwave regular butter until it's barely solid.
Cabot Seriously Sharp 18-year Cheddar is a perfect aged white cheddar. It is very sharp but not sour, with a strong creamy note. A slice will break more than bend, and it grates well without sticking to the metal too much. Because aged cheddar dries out, it is best combined with a soft melty cheese. You could substitute another assertive cheese if you wish -- it just needs to have a bold flavor to stand up to the strong taste of the pretzel bread.
A mellow shredded cheese blend such as Fiesta or Mexican will improve the melting ability of the filling and create more complex flavors. Wal-Mart's (Great Value) Fiesta Blend shredded cheese consists of Monterey Jack, cheddar, queso quesadilla, and asadero cheeses.
Note that I helped with setup, while my partner Doug assembled and cooked the sandwiches. We found this to be an excellent and delicious grilled cheese sandwich combination, second only to the Comté on sourdough. We would love to make it again.