Wednesday, February 27, 2013

Open Faced Baked Grilled Cheese

Open faced baked grilled cheese. 
Say that five times fast. 
Okay, I just did & it's not that hard. 

This past weekend, PK got home from his CFA study group & he was starvin' like Marvin. He was itchin' for a good classic sandwich. 
Lemme just pause & be real for a sec. I may or may not have been to the grocery in a while. Aaaand we may or may not have had bread. What we did have which we usually don't have are bagel thins. Then, PK came up with a brilliant idea. I'd love to take the credit on this one, but all I did was make it. He came up with the recipe. Here goes:

{This recipe is for 1 serving which is 1 bagel thin. Both slices.}

Bagel thins
1/4 tsp Garlic Sea Salt 
Shredded Cheese
Parmesan Cheese

1. Pre-heat the oven to 350. Line baking sheet with foil. 
{I do this so I don't have to wash the cookie sheet afterward. Lazy? Not really. Efficient? Yes.}

2. Grab as many bagel thins as you desire & place them face up on the cookie sheet.

3. Spread a thin layer of butter on each bagel slice & sprinkle garlic salt on top. {I use 1/4 tsp for one whole bagel}

4. Sprinkle desired amount of shredded cheese on top & on top of that, sprinkle some parmesan cheese.

5. Pop 'em in the oven for 7 minutes & you have a perfect, melty, cheesy, yummy, open faced grilled cheese delight.

Here are some fun pics of the process:


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