Gluten Free Grilled Cheese - Updated Success!
A recipe from my mom. This one works! Much better than the previous attempt.
Ingredients:
- Two slices of homemade gluten free bread
- Our Family Finely Cut Mexican Shredded Cheese (Family Fare)
- Black olives (Meijer)
- Golden Farms Organic Gluten-Free Crispy Onions (have to get these at the local health food store - see Golden Farms's website) (this does contain buckwheat, if you're allergic to that you might want to substitute it)
- As much iodized sea salt as you want (Amazon)
- Avocado oil (Amazon)
- (Optional, particularly leave this out if you have a nightshade allergy) Serve with tomato juice as a substitute for tomato soup (Meijer)
Dishes you'll have to wash:
- Pan (10" on Amazon, or 12.5" on Amazon)
Instructions:
- Add somewhere around 1-1/2 tablespoons of avocado oil to pan and turn on heat to a medium heat. You want the pan to be hot before you put the bread in, but not so hot that it spatters. (The more oil you use, the more it will soak into the bread, which can taste really good, but there is a point where the bread won't soak up any more oil and at that point you're just wasting it. So you'll have to experiment to see how much oil to use with the shape of pan you have.)
- Lay bread into the pan so it starts frying on the outside.
- Add cheese, olives and fried onions, and more cheese to one slice of bread. Add a little cheese to the other slice.
- Turn the heat down to medium-low and wait for the cheese to start to melt a little so it sticks to the bread.
- Flip the bread with just cheese over onto the other side to form a sandwich.
- Cook for long enough for the cheese to melt a little to hold everything together, then flip the sandwich to fry up the other side a bit more.
- When it's fried up to the crispiness level you like, take it out of the pan and serve with tomato juice in a bowl.
