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

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

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur