The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!
Post from November 8, 2010
Sweet and salty sandwich delight
Here’s another souped up sandwich that’s tasty. Switch out the American cheese and replace the whole wheat or bland white bread with two sweet slices of the Pepperidge Farm raisin cinnamon swirl loaf that’s available at most major supermarkets. This bread is well worth the extra dimes at $3.49 for a 16 oz loaf. The added raisins and cinnamon make for a tangy and sweet combo in every bite. The toasted bread’s sweetness really enhances the usually mild sharpness of the melted Swiss cheese. Here’s our recipe:
What you will need:
1 cutting board
2 slices of Pepperidge Farm Raisin Cinnamon Loaf
1 cast iron skillet or non-stick frying pan
1 tablespoon melted butter
2 slices Swiss cheese
Cooking and Preparation:
Heat pan on medium-high setting. Place slices of Swiss cheese between two bread slices and set aside. Take butter and throw in pan. Spread melted butter with spatula to evenly coat pan’s surface. Carefully position the built sandwich in frying pan. Let the sandwich brown for 2-3 minutes on both sides. Serve immediately. Wanna make it extra hearty? Try adding a slice of ham between the pieces of bread before heating.