Everything Bagel Grilled Cheese
Recipe adapted from Melissa Weller, Sadelle's New York, NY
1 everything bagel, halved horizontally
2 slices (1 ounce) American cheese
1 slice (1/2 ounce) Colby cheese*, slices for sandwiches
1 tablespoon light butter, divided
Heat panini press to medium or small skillet over medium heat. On a plate or cutting board, place one half of the bagel cut-side down. Layer the American and Colby cheese over the bagel half, alternating slices. Place the other bagel half, seed-side down and press gently together.
If using a panini press (recommended), spread 1/2 tablespoon butter on each side (previously the inside of the bagel - now the outside of the sandwich) of the bagel. Place on panini press and gently lower lid, lightly pressing down. Cook 3 or 4 minutes until golden brown and cheese is melted.
If using a skillet, melt 1/2 tablespoon butter. Cook the bagel, pressing it down with a sandwich press or clean skillet, until the bottom side is golden brown, about 2 minutes. Flip the sandwich and add the remaining 1/2 tablespoon butter. Cook until golden brown and the cheese is melted, about 2 to 3 minutes more.
Let the sandwich rest 1 minute before cutting so the cheese doesn't all ooze out.
*As long as you use an easily melted cheese, you can substitute a different cheese. I suggest at least one of your cheeses be American for that classic grilled cheese texture. I happened to have Colby on hand that I needed to use, but Muenster and Fontina are also great options.
Everything Bagel Grilled Cheese (printable recipe)