Grilled Cheese Sandwich (Printable Version)
# What You'll Need:
→ Morning Staples
01 -
4 big, fresh eggs
02 -
2 tablespoons milk for ultra-creamy scrambled eggs
03 -
6 crispy slices of bacon
→ Sandwich Layers
04 -
4 chunky sourdough slices, rustic and hearty
05 -
4 tablespoons softened butter for easy spreading
06 -
8 slices of sharp cheddar or about 1 1/2 cups if shredded
→ Flavor Boosters
07 -
1/4 teaspoon ground black pepper for seasoning
# Preparation Steps:
01 -
Fry up your bacon until it's wonderfully crispy. Rest it on paper towels to crisp up more and lose extra grease.
02 -
Combine milk, eggs, and pepper in a bowl and whisk till smooth. Pour into the skillet with the bacon drippings and cook gently over low heat, stirring constantly for creamy, scrambled eggs.
03 -
Take two bread slices, layer them with cheese, arrange bacon on top, spoon the soft scrambled eggs next, and finish with more cheesy bread slices on top.
04 -
Coat the outsides of the sandwiches generously with butter. Preheat your skillet on medium till it’s hot enough to give the bread a toasty finish.
05 -
Place the buttered sandwiches into your hot pan. Gently press down with a spatula while cooking for 3-4 minutes, butter the tops, flip carefully, and toast the other side for a perfect golden crust.
06 -
Let your sandwiches rest just a moment before cutting into triangles. Serve 'em hot with maple syrup, ketchup, or spicy mayo if you're feelin' fancy.
# Additional Tips:
01 -
For an ideal crunch, go with thick, sturdy sourdough bread.
02 -
Turn the heat down to avoid burning the bread before the cheese melts.
03 -
Rye, ciabatta, or whole-grain work amazingly well as substitute breads.