Pan Grilled Cheese Sandwich with Lean Mayo Butter, No Added Refined Sugar
International dishesBreads and SandwichesEurope and North America10 minutes preparation, 15 minutes cooking
A pan grilled cheese sandwich with Lean Mayo butter wins on a crust that browns evenly all over, with melted cheese inside. The difficulty is timing the pan so the cheese melts before the crust burns.
Lean Mayo mixed with butter and brushed over the bread browns the crust evenly, rather than in patches the way plain butter does. Each side gets only about 3 minutes. The cheese slices go onto the buttered faces before the two slices are pressed together.
This batch weighs about 241g, at roughly 333 calories per 100g.
Method
Mix 1 tablespoon of Lean Mayo with 1 tablespoon of salted butter and brush it onto one face of each slice of sourdough bread.
Brush the remaining 1 tablespoon of salted butter onto the other face of the bread.
Lay 2 slices of cheese onto the buttered faces, then press the two slices of bread together.
Heat a pan and grill the sandwich with the Lean Mayo and butter side down first, about 3 minutes a side, until the cheese has melted and the bread is golden and crisp.
Tips
Lean Mayo mixed with butter browns the crust evenly rather than in scorched patches.
Without sourdough, thickly cut sandwich bread does the job.
Sliced cheddar is easy to come by and melts well.
Medium heat is right for the pan, as high heat burns the crust before the cheese has melted.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.