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I’m gonna be honest with you: there isn’t anything necessarily fancy about the ingredients in this grilled cheese (minus the brioche). This isn’t one of those grilled cheeses filled with expensive cheeses, spreads or meat like prosciutto or anything like that. This is more about the actual preparation.
Here’s why: The first time Josh and I made a grilled cheese together, I was shocked at how haphazard he was with the technique. The heat was too high, burning the bread! The cheese in the center wasn’t completely melted, and instead of butter, he used olive oil. THIS IS ALL WRONG!
Like all awesome things in life, grilled cheeses are ridiculously simple to make. And like all simple things, the details matter A LOT.
Here is a fun “how-to” on making our favorite childhood sandwich. And, as always, if you have tips on this matter that you feel passionate about, please leave them in the comments below; we’ll all benefit.
#1: Use a mix of cheeses. Of course, this doesn’t mean they need to be fancy, no. I like a mix, though, it makes it much more interesting.
Here I used some Monterey Jack and sharp cheddar. The cheeses’ potential meltability is the most important attribute. I also love Comté, brie, funky tallegio…and if I was a baller and had money to throw around, I’d enjoy one, guilt-free, with Epoisses.
#2: Use good bread. Ok ok, I know I just told you this is just about technique, but I believe in using good bread. I believe in the power of brioche. But you know, I don’t hate on white bread, good wheat bread or other bread. Basically, I LOVE BREAD.
#3: Grate the cheese. This is v v v important. Grated cheese means that it’ll melt much faster than if it’s in chunks or slices.
#4: Use butter. You can smear softened butter on the outsides of the bread, if you like, but I never have softened butter around and I forget to take it out in time. Instead, I like adding a generous amount to the pan. And then, I add a bit of salt in there since I never have salted butter in the house.
#5: Cook over medium-low to low heat. Low and slow! It gets beautifully golden brown on both sides and the cheese gets super melty. I also like covering the skillet to ensure meltiness.
Drink with beer. Eat with tomato soup. This is grilled cheese season!
A sliced tomato is awesome in a grilled cheese!!
Nothing wrong with your ideas about the filling, try mayonnaise on the outside instead of butter. It gives a slight taste of egg.
Grating the cheese does make for a great melt. Tip: to make this type of sandwich a little less messy, I assemble the sandwiches, then butter one side of the bread, put it into the skillet, then butter the other side. Makes for easier clean-up of your work surface.
May I please have the recipe for the grilled cheese?
It’s above ?!
I was baking Sicilian bread for my father-in-law’s 85th birthday, and I came across this new grilled cheese sandwich. I used slices of the fresh baked bread, some grated gruyere and romano, adding a little mozzarella and everyone loved the elevated, kicked up, toasted cheese sandwiches. I’ve made it for myself and my wife since and hope to enjoy it again and again!
Thanks, for myself and all!
I like Gruyere and a bit of cheddar and yes, some Swiss. On deli rye. In butter.
Since you use grated cheese pat some on the outside. Just lightly pat it into the butter and cook. Be careful not to use too much. It’s delicious and adds a slight crunch
I think the grilled cheese takes really good with Mayo instead of butter!
I love grilled cheese one of my favorite sandwiches and throw all my life I never thought of shredding the cheeses and mixing them together what a wonderful idea I will now have a new way to do my grilled cheese thanks a lot for that great tip
Definitely will try this version because the child I babysit, really enjoys grilled cheese sandwiches. Thank you