4 ounces grated (1 cup) or thinly sliced cheddar Swiss, or Monterey Jack cheese
Directions
With a butter knife, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on work surface. Divide cheese evenly on both slices. Top with remaining slices, buttered side up.
Heat a large skillet over low heat until warm. Add sandwiches and cover; cook, turning once with a spatula, until the bread is golden-brown and the cheese has just melted, 5 to 8 minutes per side. Slice and serve
I totally agree, they're easy to use and more accurate. I like being precise when planning out my diet. Weighing food has been a big help. Thanks Marc! I'm debating whether to get a more expensive scale for bigger portions. I found this helpful to figure out what is the best weighing scale for you.
I've made these twice now and they don't keep their shape even when cooling them in the fridge. I don't know what the trick is to get them to keep their shape without flattening out and falling apart.
This newsletter is the best. I have been searching for you show fora while. Showing the dates in my area helps me to tape the show. Your show is unique because you are down to earth and I look forward to Season 5. Miss seeing the twins and all the people on your show. Keep up the good work!
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