These little grilled cheese ‘sticks’ are easy, delicious, and dippable. For all of you fellow double-dip offenders, you know exactly what I mean when I say, it’s ten times better if it’s dippable. Son # 3 dubbed these his favorite ‘eggrolls’. All the sons thoroughly enjoyed dunking them in their bowls of creamy tomato soup.These were so much more convenient than our old grilled cheese sandwich. Son made, son tested, and son approved.
6 slices of your favorite sandwich bread, any kind will do 6 slices of American or Cheddar cheese 2 tbsp butter tomato soup
1. Lay out pieces of sandwich bread on a flat surface. Use a rolling pin to flatten. Then, if you’re anti-crusts, use a knife to cut the crusts off of each piece of flattened bread. 2. Place a slice of cheese on top of each slice of bread, then roll up tightly to form a grilled cheese 3. Meanwhile, heat 2 tablespoons butter in a skillet over medium heat until melted. Place the grilled cheese rolls (about 3 at a time) seam-side down in the skillet, and cook on all sides until the bread is toasted and the cheese is melted. You can press the rolls down with a spatula to be sure that they do not unfold while cooking. 4. Remove and repeat with the remaining sandwiches, adding more melted butter if necessary. Serve immediately while the cheese is still warm and gooey with extra delicious dipping sauce tomato soup.
This recipe, from Budget Bytes, makes wonderfully fluffy, moist, and delicious sandwich bread. Serve it toasted for breakfast with some yummy cinnamon honey butter. Heck, just eat a slice when it’s still warm from baking in the oven. It’s addicting. It’s also cheaper, and tastier than it’s mass-produced counterparts. And the piece de resistance… it only costs about $1.34 per loaf, which breaks down to about 11 cents a slice! What better sandwich is there than the one that leaves both your stomach and wallet full?!
Honey Wheat Sandwich Bread
1 1/4 cups water
3 tbsp honey
2 tsp yeast
3 tbsp olive oil
1 1/2 whole wheat flour
2-3 cups all purpose flour
1/2 tbsp salt
Combine the water, yeast, and honey. Stir to combine and allow to sit until it becomes foamy. It may take up to ten minutes because of the honey.
Stir in the olive oil and salt.
Stir in the 1 1/2 cups of wheat flour. Once that’s mixed in add the all-purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
Turn the ball of dough out onto a floured surface and knead in the rest of the all purpose flour.
Keep adding flour until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.
Loosely cover the ball of dough and let rise until it’s doubled in size, about 45 minutes.
Shape the dough into the log about the length of your loaf pan.
Coat the bread pan with non-stick spray or oil and place the dough inside.
Allow the dough to rise again until doubled inside, about 45 minutes.
Cut a long slit in the top of the dough to allow for expansion during cooking ( a serrated blade makes the smoothest cut).
Preheat oven to 425 degrees. Bake the bread for 30 minutes, or until a deep golden brown on top.
Remove the bread from the pan, transfer to a wire rack, and allow to cool before slicing*.
*To make slicing easier, and to create prettier, more uniform slices, turn the bread loaf upside down before cutting.