GF/CF/SF Toasted cheese sandwiches

Here's another great classic you now can make, thanks to Galaxy cheese slices, which are gluten-free, casein-free and soy-free. Note again, as in previous posts, that the Galaxy cheese chunks are not casein free, just the slices. So, head out to a Whole Foods or your local food co-op and find the following: -- Galaxy cheese slices, either American, Cheddar or Pepper Jack flavors. -- Ener-G gluten free bread (I buy the brown rice, yeast-free bread. There's others.) -- Whatever type of margarine or oil you use that's dairy-free. Some use Fleischmann's Light spreadable margarine, or ghee, or oil. I use canola oil. -- Sea salt. You know how to make this. It's easy. I'll note a couple of tricks that I found helpful. And, of course, you can use any type of gluten-free bread. I just happen to be using the Ener-G bread right now. Other times, I'll make my own. OK, get a frying pan out and pre-heat on medium-high. Let it get hot. This is crucial to get the nice toasted bread markings. While it's heating, get out two bread slices and put a slice of cheese in the middle. I add a small pinch of sea salt. The cheese is low-salt and this adds a bit of flavor. When the pan's hot, add the oil or margarine. If oil, just a tsp will do. Not too much. Now, place the sandwich in the pan. You should hear a slight sizzle. Brown on one side. This only takes a minute or so. Then turn over and brown the other side. You'll probably notice the cheese really isn't melted. So, turn off the pan. Put the toasted sandwich on a plate. Microwave this for 15 secs (try 10 secs in yours first -- in mine, it's 15 secs). This will melt the cheese AND keep the toasty bread. There you go. Toasted cheese. And now that you know how to make this, you obviously can make a nice ham and cheese sandwich or even a turkey and cheese sandwich. Buy your gluten-free lunch-meat and add a slice to the cheese sandwich before toasting. Very tasty. The cheese is a bit pricy, but to me, it's well worth it. I can't stand the soy cheeses. They're aweful. And most other cheeses have some form of casein in there. This is the best I've found. I plan to make a pizza using this cheese sometime next week -- also with a new GF crust I found. I'll let you know how that goes.