I bought way too much cheese for a celebration, so I used some of the leftover gouda, havarti and Camembert to make this fancy grilled cheese : FoodPorn
No secrets and techniques in point of fact, I simply use no matter I have laying round. Sometimes I coat the outdoor with mayonnaise, however this time used to be simply butter. I use a sandwich press which does not all the time give even color, however this specific bread (Helga’s pumpkin seed and grain) browns extraordinarily smartly, I’m guessing as a result of of a prime sugar content material. In phrases of the fillings, my best recommendation is to put as much rattling cheese as you wish to have in it… I’m technically lactose illiberal so this is my try at being sparing, differently I’d most certainly move heavier on the Camembert.