I use my beloved panini press when making this grilled cheese so the bread gets extra crispy but a skillet will work just fine too (the cheese oozes out some with the panini press). I love the crunchy bread combined with the ooey-gooey cheese filling. I usually use fresh French bread from the bakery but it would also be delicious on ciabatta or even croissants.
To make this sandwiches a little less fattening, I use reduced-fat mayo and 1/3 less fat cream cheese rather than the full fat versions. I don’t think this compromises the taste or texture at all.
Ultimate Grilled Cheese
recipe from Winning Recipes from Taste of Home
1 package (3 oz.) cream cheese, softened
3/4 cup mayo
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 tsp. garlic powder
1/8 tsp. seasoned salt
10 slices Italian bread (1/2 inch thick)
2 Tbsp. butter
1. In a mixing bowl, combine cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt.
2. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.
3. Butter the outsides of the sandwiches; cook in a large skillet or panini press over medium heat until golden brown on both sides.