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It’s a ballpark classic to combine soft pretzels with hot mustard, and it’s a favorite of CHOW Editor in Chief Jane Goldman to combine hard pretzels with Jarlsberg. Here we teamed up all those flavors and toasted the results for a winner of a snack.
1Heat a large frying pan over medium-low heat. While the pan is heating, cut the roll in half lengthwise and press down on each half to flatten. Spread the butter on the outside of each half and the mustard on the inside.
2Once the pan is warm, add a roll half buttered side down, top with the cheese, and close the sandwich with the remaining roll half buttered side up.
3Cook until the bread is toasted and the cheese is melted, about 5 minutes per side.
Take your summer cookouts to the next level with this grilled watermelon recipe. Make sure the grill is very hot when you add the watermelon, or the slices will steam instead of caramelize and char. Read more.
How to Make Grilled Cheese with Laura Werlin
Laura Werlin has pointed us in the right direction before when it comes to cheese. The noted cheese expert and author of Laura Werlin’s Cheese Essentials now turns her critical gaze to the apotheosis of cheese expression: the grilled cheese sandwich. Only a few factors—the butter, the cheese, the bread—yet so many possibilities for a wrong turn.