Hot-Iron Grilled Cheese Sandwich

Prep Time
Cook Time
Ready In

"This is out of a cookbook called "Patio Daddy-O" 50' recipes with a 90's twist. Making a grilled cheese sandwich with a hot iron and aluminum foil may seem odd at first. But after you taste them, you'll agree that the weight and even heat of the iron produce the toastiest, crispiest cheese sandwiches on the planet. You can use the healthy sprouted breads and fancy cheeses. But to really get the awesome flavor you need to use the old-fashioned American cheese (the ones wrapped in plastic) nested between slices of white bread. Open the foil occasionally while grilling to make sure the sandwich doesn't overcook; when finished, the bread should be thin, almost flat, and beautifully bronzed, oozing cheese. Cooking time does not include heating the iron."

Original recipe yields 1 serving


  • Serving Size: 1 (70.9 g)
  • Calories 252.1
  • Total Fat - 13.3 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 30.5 mg
  • Sodium - 280 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 2.9 g
  • Protein - 5.3 g
  • Calcium - 150.8 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Heat an electric iron to medium heat. (not on steam).

Step 2

Butter one side of each bread slice.

Step 3

With the buttered side on the outside, make a sandwich with the cheese, leaving a 1/4-inch border of bread.

Step 4

Wrap the sandwich completely in one layer of aluminum foil.

Step 5

Place on a counter or cutting board and weight with a hot iron.

Step 6

Leave the iron on each side until the sandwich is very flat and toasted, about 4 minute per side. (Lift the foil periodically to make sure the iron is not too hot.

Step 7

Unwrap and serve.

Step 8

Variation: Replace the American cheese with thinly slice Fontina cheese. Add a layer of prosciutto ham. Proceed as directed.

Tips & Variations

  • Aluminum Foil
  • Iron



These sammies were perfect for us for the fact that my stove-top is down by 2 burners and the iron came in handy. It was sooo fun to make these. You were right Teresa about the bread flattening and becoming really thin. I used a whole wheat ciabatta sliced bread. Both slices infused with the cheese turning 3 layers into one. It was tasty served with a side of soup. Thanks Teresa for sharing.

review by:
(13 Jul 2016)