Posted on 03/19/2021 12:24:20 PM PDT by mylife
Even though we understand the impulse to want to start eating grilled cheese as soon as possible, don’t rush the cooking process. Moderate heat allows the cheese inside to fully melt without burning the outsides.
Ingredients MAKES 2 4
Tbsp. unsalted butter, room temperature 2
Tbsp. finely chopped parsley ½
garlic clove, finely grated ½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt Freshly ground black pepper 4
thick slices Pullman or other sandwich bread 4
oz. sharp cheddar coarsely grated Preparation Step 1 Mix butter, parsley, garlic, salt, and several grinds of pepper in a small bowl until well combined. Spread a generous amount of butter on one side of bread slices (about 1 Tbsp. per slice).
Step 2 Place 2 bread slices, butter side down, in a large nonstick skillet over medium heat. Divide cheese between bread in skillet (it’s okay if some cheese spills over onto skillet; it’s going to become crispy and delicious and that’s why we’re all here, right?) and top with remaining slices of bread, butter side up. Cook, checking after a couple minutes, until bread is golden brown and toasted underneath, about 4 minutes. (Don’t rush! Remember, lower and slower is better.) Carefully turn sandwiches over and cook until second sides are golden brown and cheese is melted, about 4 minutes. Transfer to a cutting board and slice in half.
Do you have a keto-friendly gluten-free non-dairy recipe for that?
bttt
Slip a little Prosciutto in there would ya?
Use tofu and rice cakes.
Bon apites
Does it have to be Morton kosher salt or will any kosher salt do?
and don’t forget, the pan will be hotter after the first grilled cheese and the second one will cook/burn faster. I like to slice up jalapenos and put those in the middle of the cheese or even some sliced and dice turkey breast and if I’m feeling really ambitious, bacon, lettuce, tomato for the ultimate- grilled CBLT. You can also melt butter and brush it on and it penetrates the bread crumb better and ensures a more even coverage. And you should always use multiple varieties of cheese-I like swiss, pepper jack, and yellow American. Grilled cheese sandwiches are one of my passions. Right up their with good brandy.
Looks good and it can keep away vampires.
I think we can wing it here.
You Sir are an artiste and deserve a cooking show.
BAM!!!
I said use Proscuit
Do it now people! before the heat sets in and they start making salads!
I will have 2 with a bowl of Campbell’s bean and bacon soup...
So simple, So good!
I have one problem with this recipe.
Greasy.
When making grilled cheese, always place the butter side in the middle, not on the outside.
Toast butter side, flip, add cheese, put 2nd butter side, already toasted, on top with buttered sides in the middle. Toast only dry, unbuttered side on the outside, no greasy hands. ok minimal grease...
As far as some cheese missing the bread, I always toast a pile, it’s great. Found out by accident 30 years ago, dropped some sliced cheddar on a hot cast iron griddle (making grilled cheese, of course) Been doing it intentionally ever since.
Oh and by the way, swiss cheese works well too, especially with sourdough rye bread.
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