Ingredients
Equipment
Method
- Add the softened butter, dried parsley flakes, and garlic powder to a small bowl. Mix until well combined.
- Spread the garlic butter evenly over one side of each slice of bread.
- Heat a skillet over medium-low heat. Place one slice of bread in the skillet with the buttered side facing down. Add the filling. Sprinkle half of the shredded cheddar cheese over the bread. Spoon the warm chili over the cheese, keeping it away from the edges of the bread. Top with the remaining cheddar cheese. Place the second slice of bread on top with the buttered side facing up.
- Cook for 3 to 5 minutes, or until the bottom of the sandwich is golden brown.
- Carefully flip the sandwich with a spatula. Cook for another 3 to 5 minutes, until the second side is golden brown and the cheese is fully melted.
- Remove the sandwich from the skillet and let it sit for about 1 minute before slicing. Serve hot.
Notes
A thicker chili works best for this sandwich. If your chili is very liquidy, drain off some of the excess liquid first.
Too much chili can make the sandwich difficult to flip and may cause the bread to become soggy.
Cook over medium-low heat. This gives the cheese time to melt without burning the bread.
Shred your own cheese. Cheese shredded from a block usually melts more smoothly than pre-shredded cheese.
Storage
This sandwich is best served immediately.