Method
Basic American Grilled Cheese Method:
Serves: 4
Using a butter knife or mini offset spatula, spread the butter on each slice of bread from edge to edge.
Optionally: add ½ oz of cheddar cheese to the butter side of each slice of bread for a crusty-cheesy exterior.
Flip one of the pieces of buttered bread over and add 4 slices of cheese to the opposite side. Repeat with three of the remaining slices.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the cheese side up.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
Carefully flip the sandwich and cook for another 3-5 minutes or until golden brown and toasted.
Transfer the sandwich to a wire cooling rack set in a rimmed baking sheet. Let cool for 1-2 minutes before handling/slicing or keep warm in a 200°F oven until ready to serve.
Repeat steps 4-7 with the remaining slices of bread.
Advanced Grilled Cheese:
Serves 4
Recipe Adapted from: America’s Test Kitchen
Advanced Grilled Cheese Method:
Combine the white cheddar, brie, and white wine to the base of a food processor. Process until the cheese mixture becomes smooth and hom*ogenous, about 30 seconds.
Add the shallot and pulse until chopped and well distributed.
Using a butter knife or mini offset spatula, spread the butter on each slice of bread from edge to edge.
Flip one of the pieces of buttered bread over and spread about ¼ of the cheese mixture on the opposite side. Repeat with three of the remaining slices.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the cheese side up.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
Carefully flip the sandwich and cook for another 3-5 minutes or until golden brown and toasted.
Transfer the sandwich to a wire cooling rack set in a rimmed baking sheet. Let cool for 1-2 minutes before handling/slicing or keep warm in a 200°F oven until ready to serve.
Repeat steps 5-8 with the remaining slices of bread.
Jalapeño Popper Grilled Cheese:
Serves: 4
Jalapeño Popper Grilled Cheese Method:
Combine the white cheddar, Monterey Jack, cream cheese and beer to the base of a food processor. Process until the cheese mixture becomes smooth and hom*ogenous, about 30 seconds.
Add the jalapeño and pulse until chopped and well distributed.
Using a butter knife or mini offset spatula, spread the butter on each slice of bread from edge to edge.
Flip one of the pieces of buttered bread over and form a cheese patty with about ¼ of the cheese mixture. Add the cheese patty to the opposite side of the bread. Repeat with three of the remaining slices.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the cheese side up.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
Carefully flip the sandwich and cook for another 3-5 minutes, or until golden brown and toasted.
Transfer the sandwich to a wire cooling rack set in a rimmed baking sheet. Let cool for 1-2 minutes before handling/slicing or keep warm in a 200°F oven until ready to serve.
Repeat steps 5-8 with the remaining slices of bread.
Double-Decker Welsh Rarebit:
Serves: 4
Sauce recipe adapted from: Food and Wine Magazine
Welsh Rarebit Sauce Method:
Add the butter to a large skillet and melt over medium-high heat.
Add the shallot and cook for 1-2 minutes or until the shallot has softened.
Whisk in the flour and mustard powder.
Slowly add the brown ale and whisk until fully combined.
Add the Worcestershire sauce and whisk until fully combined.
Add all of the cheddar cheese at once and whisk until the cheese is melted and the sauce is hom*ogenous. The result should be a thick and spreadable paste.
Cover with a lid and keep the sauce warm until ready to use.
Double-Decker Welsh Rarebit Method:
Combine the mustard and butter in a small bowl.
Using a butter knife or mini offset spatula, spread the mustard butter on each slice of bread from edge to edge.
Flip one of the pieces of buttered bread over and add about ¼ of the cheese slices. Repeat with three of the remaining slices.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the cheese side up.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
Carefully flip the sandwich and cook for another 3-5 minutes or until golden brown and toasted.
Transfer the sandwich to a wire cooling rack set in a large rimmed baking sheet lined with aluminum foil and top with a generous spoonful of the reserved Welsh Rarebit sauce.
Repeat steps 4-7 with the remaining bread.
Broil the sandwiches for 1-3 minutes or until the sauce is bubbling and browned.
Let cool for 2-3 minutes before garnishing with chives and serving.
French Grilled Cheese:
Serves: 4
Caramelized Onion Method:
In a large skillet, add the olive oil and heat over medium heat.
Add the onions and reduce the heat to medium-low.
Cook for 25-30 minutes or until the onions are completely tender and evenly caramelized. Stir periodically and add water if the bottom of the pan starts to scorch.
Reserve until ready to use.
Bechamel Sauce Method:
Add the butter to a small sauce pot and melt over medium heat.
Whisk in the flour and cook for 1-2 minutes.
While whisking constantly, slowly add the whole milk in several batches. Make sure to wait until each addition is incorporated before adding the next.
Reserve until ready to use.
French Grilled Cheese Method:
Combine the comte, brie, and white wine to the base of a food processor. Process until the cheese mixture becomes smooth and hom*ogenous, about 60 seconds.
Add the caramelized onions and pulse until chopped and well distributed.
Reserve the cheese mixture in a small bowl until ready to use.
Using a butter knife or mini offset spatula, spread the butter on each slice of bread from edge to edge.
Flip one of the pieces of buttered bread over and spread about 1 Tablespoon of fig jam on the opposite side. Repeat with three of the remaining slices.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the jam side up.
Form a cheese patty with ¼ of the cheese mixture and add it to the jam side of the bread.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
Carefully flip the sandwich and cook for another 3-5 minutes or until golden brown and toasted.
Transfer the sandwich to a wire cooling rack set in a rimmed baking sheet and top with a generous spoonful of the bechamel sauce.
Repeat steps 6-10 with the remaining bread.
Broil the sandwiches for 1-3 minutes, until the sauce is browned.
Allow the sandwiches cool for 2-3 minutes before serving.
