Perfect Grilled Cheese
The perfect grilled cheese should make anyone happy. Making a perfect grilled cheese is mostly about technique but you need to pay attention to the type of cheeses you like. Experiment mixing up cheeses, and don’t skimp on the butter.
What You Need:
- 2 thick (½ inch) pieces of brioche or challah bread
- 2 sandwich size slices of a melting, chewy or creamy cheese (Longhorn Colby, sharp cheddar, Muenster, lacy Swiss, Monterey jack)
- ½ ounce to an ounce of accent cheese, semi-soft or spreadable is good (Boursin, camembert, Abbot’s Gold, Sainte Maure) but you can use a harder cheese if it’s shredded or shaved (pecorino Romano, aged Gouda, Bavarian Bergkase)
- 1-2 tablespoons of butter
- In a large sauté pan melt butter over medium-high heat.
- Allow the butter to warm up, it will begin to bubble and get frothy, drop the heat to medium-low.
- Add the bread and move each piece around to let the bread soak up the melted butter.
- Place the two pieces of cheese on bread, and dap/place the pieces of accent cheese on one piece of bread on top of the other cheese.
- Cover the pan with a lid, allow to cook for 3-5 minutes. Lifting the bread halfway through to see if the bread is browning properly (if it’s browning too quickly and the cheese isn’t melting well, drop the heat, replace lid).
- At the end of cooking, the cheese should stick to the bread it’s on, flip one slice onto the other and press down with your spatula softly.
- Brown to your liking, cut diagonally and serve. (Placing the bread on its crust together instead of sautéed side down on the plate will prevent it from getting soggy.)
- Ham or prosciutto
- Whole leaves of basil
- Slices of heirloom tomatoes
- Thinly sliced avocado
- Roasted Portobello mushrooms
- Sliced hardboiled eggs (or over easy eggs)
- Thinly sliced granny Smith apples
The Culinary Corner is a weekend column that includes a simple recipe, a few tips, or admiration for a kitchen gadget.
Photo credit EllenM1 on Flickr.