Cheese Sandwich (Grilled & On Skillet)

Skillet Method

1. First, slice your bread loaf in ½ inches slices. You want about 8 to 10 slices total, depending on how many cheese sandwiches you decide to make.
2. Spread softened butter evenly on the bread slices.
3. Top half of the slices with 3 to 4 tablespoons or more (depending on the size of the bread slices) of freshly grated cheddar or mozzarella cheese, or a mix of both.
4. Sprinkle with a pinch or two of various dried herbs, red chilli flakes and crushed black pepper. I have used parsley, thyme and oregano with a few bits of red chilli pepper flakes.
5. Top lightly with some chopped fresh basil and finely chopped celery. You can use dried basil in place of fresh basil.
6. Sprinkle one to pinches of salt evenly all over. If you don’t have fresh celery, swap with celery salt, and omit the salt.
7. Cover the cheese topped bread with the buttered slice.
8. Heat a heavy or a thick bottomed skillet, or a frying pan, on low to medium-low heat on the stovetop. Melt and then spread the butter on the skillet. Place the prepared cheese sandwich on the melted butter.
9. Spread some more softened butter on top of the cheese sandwich.
10. Gently press the sandwich with a spatula so that you can get nice, evenly toasted and crispy texture. You can even place a heavy object, like a clean plate, on the sandwich.
11. When the bottom is crusty and golden, flip over gently with a spatula. Grill the second side for few minutes until crisp and golden, pressing with the spatula for even cooking.
12. Remove the grilled cheese sandwich from the skillet. Transfer to a chopping board and cut in two. Serve hot with Ketchup, Mayonnaise or any dip of your choice.
13. Make all the cheese sandwiches this way on the skillet. If you have a large skillet, grill two or three sandwiches side by side on the skillet.

With Panini Press

1. First grate the cheese and set aside. Then spread the softened butter on each of the bread slice.
2. Top half of the bread slices with 3 to 4 tablespoons of grated cheese or more as needed, depending on the size of the bread.
3. Sprinkle two to three pinches of black pepper powder, cumin powder and chaat masala on each slice which is topped with grated cheese.
4. Cover the cheese topped bread slices with the remaining buttered bread slices.
5. Spread butter on top of each slice.
6. On a heated panini press place the sandwich carefully with the buttered side touching the bottom grill.
7. Spread butter on the top bread slices. Close the panini press or the sandwich maker and grill for 2 to 3 minutes until the sandwiches are crisp and golden.
8. Serve grilled cheese sandwich hot as is or accompanied with Coriander Chutney or tomato ketchup or mayo.