Sloppy Joe Grilled Cheese
Try this Sloppy Joe Grilled Cheese recipe. Spread butter on one side of each slice of bread. Place one slice of bread, butter side down in the frying pan. Place a slice of cheese on the piece of bread. Top with leftover sloppy joes. Top with remaining slice of cheese and piece of bread, butter side out. Heat pan over medium heat and cook until the first side is golden brown. Flip sandwich and cook until the second side is equally golden brown.
Try this Sloppy Joe Grilled Cheese recipe. Spread butter on one side of each slice of bread. Place one slice of bread, butter side down in the frying pan. Place a slice of cheese on the piece of bread. Top with leftover sloppy joes. Top with remaining slice of cheese and piece of bread, butter side out. Heat pan over medium heat and cook until the first side is golden brown. Flip sandwich and cook until the second side is equally golden brown.
- Carbohydrate 0.00851250000365051 g
- Cholesterol 30.503125013081 mg
- Fat 11.5074812549349 g
- Fiber 0 g
- Protein 0.120593750051716 g
- Saturated Fat 7.28783500312533 g
- Serving Size 1 1 (14g)
- Sodium 81.7200000350449 mg
- Sugar 0.00851250000365051 g
- Trans Fat 0.805566250345461 g
- Calories 102 calories
Step-by-step
- Spread butter on one side of each piece of bread.
- Place one piece of bread, butter side down in the frying pan.
- Place on slice of cheese on the piece of bread.
- Top with leftover sloppy joes (cold works best, so that you can spread it evenly without it sliding out).
- Top with remaining slice of cheese and piece of bread, butter side out.
- Heat pan over medium to medium-high heat and cook until the first side is golden brown.
- Flip sandwich and cook until the second side is equally golden brown.
Crisp, browned bread yields to molten cheddar and a savory, spiced meat filling that remains contained within the crusts. Combining two classic comfort foods requires managing moisture levels to prevent soggy bread. Cold filling spreads more uniformly and prevents excessive steam production during the initial pan contact.
- Maintain medium heat at approximately 350 degrees Fahrenheit to allow the cheese to melt fully before the exterior bread burns.
- Use butter with a high fat-to-water ratio, or substitute mayonnaise; oil emulsions brown faster due to egg proteins aiding the Maillard reaction.
- Select a sturdy rye or sourdough loaf instead of soft sandwich bread to support the weight of the meat without structural failure.
- Press the sandwich gently with a spatula after flipping to ensure maximum thermal transfer between the pan surface and the bread.
Adjusting components for different dietary needs changes the melting profile and moisture content significantly. Hard aged cheeses release more oil as they melt compared to high-moisture processed slices.
