Honey wheat sandwich bread creates the perfect vehicle for sandwiches, butter and almost any jam or spread you can imagine. This recipe yields a fluffy, moist loaf that slices so well. Plus it is much tastier and less expensive than its mass-produced grocery store counterparts.
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
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.