At our house when it comes to grilled cheese, my hubby and two younger kids cheese of choice is American while my older son and I are cheddar fans. I came across a recipe for Three Cheese Grilled Cheese from Sandra Lee that used both cheese when making the Tomato Soup recipe I shared yesterday. I decided to give it a try with a slight change.
It turned out great. You get that smooth creamy texture from the American cheese with the added flavor of the cheddar and Monterrey jack. The shredding of the cheese helps it melt with the American cheese and blend together. This just may be my new go to way for making this classic sandwich. Of course, I always make mine with butter, but you can use margarine if you prefer.
- AMERICAN CHEESE
- CHEDDAR/MONTERREY JACK CHEESE BLEND