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grilled cheese

It’s New Year’s Eve…already?! How did we get here, last I checked it was summertime and I was soaking up the sun…crazy how time flies. Now I know it’s a time of year where we reflect on the past year and look forward to the next, but I have this small distracting problem. It’s freaking freezing outside! (It’s really killing me to not make a Mr. Bigglesworth reference, especially after Dr. Evil’s SNL cameo last week…) I mean, how can you think when you’re too busy wishing the temperature was double of what it really is? Cue the comfort food…specifically the American classic grilled cheese sandwich.

The grilled cheese sandwich is one of the stables of American cuisine, and it’s pretty simple too. Just some toasted bread with cheese melted in the middle. As someone who is gluten free, there’s one word in that sentence that’s a pretty big problem…BREAD. Those dreaded five letters that sounded so comforting ages ago, but are so dangerous now. Well, that’s if you don’t have Udi’s Gluten Free Sandwich Bread. I don’t eat bread often after changing my lifestyle, but I go straight for Udi’s when I do. Their bread has a great texture and taste, and is PERFECT when it’s toasted and crispy. Thank you Udi’s for giving me back one of my childhood staples.

grilled cheese

The secret to a good grilled cheese…

This grilled cheese recipe relies on a few steps to make a perfectly toasted yet utterly gooey gluten free sandwich. The first is all the ingredients need to be room temperature. This makes the butter easy to spread without hurting the bread, and the cheese can melt without burning the bread. Second is to cover the sandwich before flipping it to help melt the cheese. Third is to use a nonstick griddle so the sandwich is easy to flip and the bread evenly toasts.

I hope you enjoy this recipe! It’s super easy, but totally perfect with a side of tomato soup.


2 slicesUdi's Gluten Free Sandwich Bread
1 tbsproom temperature salted butter
2 tbspgluten free basil pesto
2 slicesmild cheedar cheese
1 slicemuenster cheese


  1. Place the slices of cheese on a plate at room temperature for about 5 minutes to remove some of the chill so the cheese melts easier. Place a flat nonstick griddle pan on medium heat.

  2. Spread the butter on both slices of bread. On the opposite side of one of the bread slices, spread 1 tbsp of the pesto, and place the bread on the pan, butter side down. Place the cheddar slice on the bread, then muenster, then the second slice of cheddar. Spread pesto on the dry side of the second bread slice, and place the bread on top of the cheese, pesto side down. Cover the sandwich with aluminum foil and cook for 3-4 minutes.

  3. Remove the foil and flip the sandwich. Cook for 3-4 minutes. Remove the sandwich from the pan, slice in half and serve immediately.
  4. ]


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