When two classics become one
over his Cronut, I couldn’t help but think I had missed a marketing opportunity. Not long before, I invented my own wildly delicious hybrid carb: It’s everything you love about a grilled cheese, but more garlicky. Which is to say, it’s very, very good.. I had more of the garlicky, parsley-flecked butter than I needed, and an imperative not to let it go to waste.
and swipe the garlic butter on one side of each slice. Then I drop a small knob of butter in a skillet set to medium, and drop a piece of bread in the skillet, garlic-side down. Then I top it with someand the other piece of bread, garlic-side up. I cook until the bottom side of the bread is golden brown, about 4 minutes, then flip, adding a little more regular butter, and cook until the other side is golden brown and the cheese is nice and melty. .
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