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This article is written by a student writer from the Her Campus at UPR chapter.

Who doesn’t love a good grilled cheese—excluding lactose intolerant people? Well, scratch that. I have some lactose intolerant friends who indulge in these gooey creations, even if it lands them in the bathroom for a couple of hours.

I love grilled cheese sandwiches a lot. It’s my go-to snack, breakfast, lunch, you get it. They’re warm, yummy and a great pick-me-up. This recipe is my own, but you can use the cheeses you like the most.

 

INGREDIENTS

  • A slice of cheddar cheese

  • A slice of Havarti cheese

  • Cream cheese

  • Irish cheese

  • Mayonnaise

  • Butter

  • Bread (I like mine with Brioche Bread)

 

UTENSILS

  • A pan

  • A knife

  • A spatula

  • A plate

 

TIPS

You don’t have to follow these tips to have a good grilled cheese, but it helps.

  1. Take out your ingredients and place them on the counter so they’re closer to room temperature. If you’re eating this in the morning, you could take out your ingredients from the fridge while you get ready. Or, if you’re going to make this when you get home, take out the ingredients as soon as you’re through the door.

  2. Distribute your cheese evenly!

 

INSTRUCTIONS

  1. Prep your pan by turning on your stove in a very low heat and place a chunk of butter along with it.

  2. Working quickly, take two slices of bread. On the inside part of the bread, where you’ll place your cheese, spread a layer of butter on each one.

  3. On one of those slices also spread a thin layer of cream cheese.

  4. On that same slice, take some mayonnaise and spread it on the outside of the bread. Place this slice, mayonnaise facing the heat, on the pan.

  5. Layer your cheese slices on the bread, and then, after spreading mayonnaise on the outside of the other slice of bread, close the sandwich.

  6. Let it cook for a few minutes and then flip. If the bread isn’t golden, let it get a little more color by flipping again.

  7. Once golden, you’re all done!

 

Enjoy this amazing sandwich. I recommend a combination of grilled cheese and tomato soup from scratch. However, don’t do this unless you have plenty of time to cook!

A good tomato soup recipe is this one.

Antoinette Luna is a Performance Studies and Comparative Literature major at the UPR. Her passions include writing, reading, and anything crafty. She loves to sew, write, and make things from scratch. DIY is the name of her game. Around campus, she is known as a bubbly young woman who goes by just Luna. Her future goals include traveling, traveling, and more traveling. Outspoken transfeminist, and wannabe activist, she's out to set fires.
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