Skip to main content

Down the Grilled Cheese Rabbit Hole #GrilledCheese

Ask six different people to define a 'grilled cheese sandwich' and I guarantee you'll get six different answers. When I asked friends what made for the best grilled cheese they've ever had, answers ran the gamut from "real butter, fake cheese" to "sky's the limit...whatever you can imagine!" 

Well, I can imagine quite a bit. So, for this Holiday Fun with Our Blog Friends event, I decided to go down the Grilled Cheese Rabbit Hole with all sorts of fanciful extras.


It's the start of Grilled Cheese Month, so we thought we'd give you lots of inspiration! Hosted by Caroline of Caroline's Cooking - see all the delicious grilled cheese ideas being shared today:


Grilled Cheese Par-tay!!
I've stalked grilled cheese food trucks; we ate at the one in Tumalo, Oregon twice in one week! I've read countless cookbooks on grilled cheese. There's even a grilled cheese restaurant in San Francisco that I can't wait to try. What I discovered, for our tastes: Grilled cheese sandwiches are all about the extras. 

Well, it’s not all about the extras. There are some basics to keep in mind...

Choose a hardier bread. Breads with dense crumb stand up better on the grill. Brioche is tasty, but its pillowy density doesn't work well as a grilled cheese sandwich.


Use thin slices of cheese in multiple layers. While thick slices of cheese are great to grab off the cutting board, thinner slices melt more easily. Makes sense, right? Or, even better is shredded cheese!


Pile on the extras! Well, it’s a balance, I suppose. Lots of extras adds personality and intrigue to the sandwiches. But you have to make sure that there is a balance of extras plus cheese so that it all melts together into gooey deliciousness.

Keep your heat low and melt slowly. Turning up the heat too high results in burnt bread and unmelted cheese.

Ingredients
  • bread
  • butter
  • cheese
  • extras (I offered herbs, fruit, meats, pesto, aioli, and even flowers!)


Procedure
Melt butter in a skillet or grill pan on low heat. Butter your bread on one side and place it butter side down on the hot pan. Layer cheese, extras, cheese, and more extras on top of that bread. 


Add more cheese, more extras, and a final layer of cheese on top of that. Then top it all with another slice of buttered bread – this time with the butter side up.
  

Once the cheese begins to melt on the bottom half of the sandwich, check the bread. It should be crisped and turning brown. Flip the sandwich over and grill till, again, the bottom cheese is melted and bread crispy.

Remove sandwich to a cutting board and slice in half. Serve immediately.


If you happen to have a gluten-free person in your life, I made a Gluten-Free Cauliflower Grilled Cheese. It's not exactly the same, but it's passable...and it's tasty!


Then I made one that was just my kinda grilled cheese. It went way down the Grilled Cheese Rabbit Hole! I used Brandy-Laced Chicken Liver Pâté with Balsamicy Onions, crisped onions, and a mushroom Jack cheese. Earthy, yummy goodness!


Ingredients

Procedure

Melt butter in a skillet or grill pan on low heat. Butter your bread on one side and place it butter side down on the hot pan.


Spread the exposed sides of the bread with Brandy-Laced Chicken Liver PâtéLayer with cheese and crisped mushrooms. 



Heat until nicely melted and bubbly.


Spoon balsamicy onions in the center and place the piece of bread on top. Press down gently.

Once the cheese begins to melt onto the bottom half of the sandwich, check the bread. It should be crisped and turning brown. Flip the sandwich over and grill till, again, the bottom cheese is melted and bread crispy.


Remove sandwich to a cutting board and slice in half. Serve immediately.

Comments

  1. A grilled cheese bar is perfect for a casual get together, add a pot of soup and some cocktails and you have yourself a party.

    ReplyDelete
  2. Great tips, and an outstanding idea for a party!

    ReplyDelete
  3. Now THAT is a grilled cheese! ; )

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an