Tastē Tuesday~ Did you know that April was National Grilled Cheese month? You do now...and with only 4 days left in the month, what better way to celebrate than with a mouth-watering recipe?! The Everything Bagel Grilled Cheese is a lunch treat at its gooiest. Because the ingredients do consist of bagel, cheese, and butter, it is more of a treat than a menu staple, but the splurge is worth it!
Everything Bagel Grilled Cheese
Recipe adapted from Melissa Weller, Sadelle's New York, NY
Ingredients
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
Directions
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)
Everything Bagel Grilled Cheese
Recipe adapted from Melissa Weller, Sadelle's New York, NY
Ingredients
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
Directions
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)
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