Thursday, April 26, 2012

Grilled Cheese Week, Day 3


Day 3:
Equal parts of cheddar cheese and fat free cream cheese.
It was a little difficult to spread onto the bread and I ended up using my fingers to put it on the bread slices.


On "regular bread" 
I think having it on our normal bread was a let down for the family, but the .69 loaf of white bread has to come into play at some point.


This was good, but not great. It had a nice creaminess to it, and was nicely gooey and stringy when bit into. This is my lowest ranking one so far. My oldest daughter said it tasted too much like a regular grilled cheese. While everyone else disagreed with that statement,we all ranked it at the bottom of the list.

2 comments:

  1. Hmm...I'm wondering if it was just a little too bland? Here's one of my favorite grilled cheese sandwiches: 1 small pkg. (3 oz.) cream cheese, softened, 3/4 c. mayonnaise, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, 1/2 tsp. garlic powder, 1/8 tsp. seasoned salt, 10 slices Italian bread (1/2 inch thick), 2 T. butter or margarine. In a mixing bowl, beat cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with cheese mixture, about 1/3 c. on each.Top with remaining bread. Butter the outside of the sandwiches: cook in a large skillet over medium heat until golden brown. This is very good but rich! I hope you don't mind me sharing this here.

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    Replies
    1. I don't mind at all, thanks for sharing!

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