(Not Just Any) Grilled Cheese Sandwich Recipe
Ah, the humble grilled cheese. At one time, the least expensive thing on a menu. Now you're probably looking at entree prices. Friends, if you are going to pay good money in these bad times for a grilled cheese sandwich, I say it is time to make it yourself - and we're talking about not just any grilled cheese sandwich.
Let's layer some awesome flavors and textures into this number.
Does the bread matter? Well, yes, it does. You do not want a bread that is so dense that griddle or pan heat can't penetrate to melt cheese, and you don't want a brittle, nut and seed loaded bread that will break apart between bites, or a really soft-centered bread that gets all crumby when you cut it.
I like a sourdough bread for this. You may want a quality whole wheat, or even a Baltic or Lithuanian rye - if it is slightly to the sweet side, so much the better! Rule of thumb: if it toasts really well, that is the bread to use. Thanks for the inspiration goes to Ty Florence.
- 2 pieces of bread
- 3 Tbsp sweet butter (very soft or melted)
- 2 pieces of Gruyere cheese (nutty, melts well) or your choice
- 3 strips of Bacon - thick sliced, hickory smoked
- 1 Braeburn apple (or your choice), peeled, cored and sliced
- 1 Tbsp zesty (if you like zesty) mustard, or your favorite
- 1 Tbsp mayonaise (even Miracle Whip - this sandwich is a pleasure vehicle)
- Cook the bacon first. I recommend baking bacon - it stays flat, won't burn and get crunchy while you prepare the rest of the sandwich. Preheat the oven to 350^. Line a baking sheet with foil or parchment paper. Place the bacon on the sheet and set the timer for 15 minutes. When the timer dings, flip the bacon and let bake for 5 minutes. When the timer dings again, remove the bacon and turn off the oven. Lay the strips on a paper towel and keep them warm in the oven until you are ready to use them. Meantime
- Peel, core and slice the apple into 1/2 moons
- Spread the mustard on one piece of bread
- Spread mayo on the other piece
- Lay some cheese on the mustard
- Cover that cheese with apple
- Cover the apple with the bacon
- Lay the other piece of cheese on the bacon
- Place the piece of bread with the mayo and cheese on the assembly
- Preheat your griddle or skillet on med-low - you want to extend the cooking time by using lower heat to melt everything together without scorching the buttered bread, but you want it toasty brown.
- Now the tricky part: you want to carefully get this assebage into the skillet or on the griddle without a problem. Drop a few knobs of butter into the skillet, lay the sandwich on the butter and swirl the sandwich around to distribute melting butter all over the bottom piece. You can put a couple of pieces of butter on the top piece of bread now. I recommend putting a cover on the skillet for several minutes to relax the cheese. Remember - med-low heat.
- After a few minutes, 8 or so, lift the sandwich with a spatula to evaluate the toasting. If the color is right, gently flip to toast the second side, and cover for a few more minutes. You do want that cheese to melt and bind the contents together.
- With a spatula, remove the sandwich to the cutting board and let it cool for a few moments, so that when you carefully slice it, everything doesn't slide all over.
- Plate & serve
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|Amount Per Recipe||%DV|
|Recipe Size 280g|
|Calories from Fat 963||76%|
|Total Fat 108.32g||135%|
|Saturated Fat 48.4g||194%|
|Trans Fat 0.0g|
|Total Carbs 39.09g||10%|
|Dietary Fiber 1.8g||6%|