This Grilled Cheese Sandwich is a classic comfort food with a twist! Using coconut flour for the bread, it’s a perfect low-carb, gluten-free option that doesn’t compromise on flavor. The result is a crispy, golden sandwich with gooey, melted sharp cheddar cheese, ready in just 20 minutes!
Ingredients
For the Bread:
- 5 tablespoons unsalted butter, divided
- 4 tablespoons whole milk, divided
- 2 large eggs, divided
- ¼ teaspoon salt, divided
- 4 tablespoons coconut flour (28 grams), divided
- 1 teaspoon baking powder (gluten-free if needed)
- 2 oz sharp cheddar cheese (for the filling)
Instructions
- Prepare the Bread:
In a microwave-safe square glass container (sandwich-size), place 2 tablespoons of butter. Microwave until melted, about 50 seconds. - Make the Batter:
Mix 2 tablespoons of milk, 1 egg, and ⅛ teaspoon of salt into the melted butter. Add 2 tablespoons of coconut flour and ½ teaspoon of baking powder. Stir until thoroughly combined. - Microwave the Bread:
Microwave the batter for 90 seconds, then let it rest for a minute. Carefully run a knife around the edges of the container and release the bread from the sides. If the bottom sticks, gently use a small spatula to loosen it. Place the bread on a wire rack to cool. - Repeat for a Second Slice:
Repeat steps 1-3 to make a second slice of bread. - Assemble the Sandwich:
Heat 1 tablespoon of butter in a nonstick skillet over medium-low heat. Place 2 slices of sharp cheddar cheese between the two slices of coconut flour bread you made. - Grill the Sandwich:
When the butter foams, place the sandwich in the skillet. Cook for 3–5 minutes per side, or until the bread is golden brown and the cheese has melted. You can press down on the sandwich with a large spatula or place a heavy pot on top to flatten it and get a crispy crust. - Serve:
Transfer the sandwich to a cutting board. Cut it into two triangles and serve immediately. Enjoy the melty, cheesy goodness!
