American Cheese On Grilled Texas Toast Recipe

Soften butter

Leave the unsalted butter at room temperature for 10–15 minutes before starting so it is easily spreadable. If short on time, microwave in 5-second bursts until softened but not melted.

Pre-measure garlic powder, onion powder, salt and pepper, and have the American cheese and Texas toast slices at hand.

In a small bowl, combine the softened butter with garlic powder, onion powder, kosher salt and black pepper. Mash with a fork until smooth and evenly mixed.

Place four slices of Texas toast on a work surface. Spread about 1 tablespoon of the seasoned butter evenly over one side of each slice (reserve remaining butter).

Flip those four slices so the buttered side is down. Lay one slice of American cheese on the top (unbuttered) side of each slice.

Top each cheese-covered slice with the remaining four Texas toast slices, buttered side up, to form four sandwiches (buttered exterior facing out). Press gently to adhere.

Heat a large nonstick skillet or griddle over medium heat until hot (about 2–3 minutes). Alternatively, preheat a panini press to medium-high.

If using a skillet: place two sandwiches in the pan, buttered side down. Cook for 3–4 minutes until the bottom is golden brown and crisp. While that side cooks, spread a scant 1/2 teaspoon of the remaining seasoned butter on the top exterior if needed for better browning.

Flip the sandwiches carefully with a spatula. Cook the other side 3–4 minutes until golden brown and the cheese inside is fully melted. Reduce heat slightly if bread is browning too fast before cheese melts.

Repeat with the remaining two sandwiches. If using a panini press, place sandwiches in the press and grill 3–5 minutes until bread is golden and cheese is melted.

Transfer sandwiches to a cutting board and let rest 1 minute to set. Slice each sandwich diagonally in half if desired.

Garnish with chopped parsley if using. Serve immediately with pickles, ketchup or your preferred condiments.