How to make the best grilled cheese
Not Your Mother’s Grilled Cheese! Leftover cheese goes gourmet with this easy recipe.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 1
- Category: Sandwich
- Method: Griddle
- Cuisine: American
Ingredients
The bread needs a bit of chewiness. Think sourdough.
The jam adds the pizazz. Don’t overdo, but the sweet schmear is nice with the salty cheese.
- Bread: firm, hardy bread such as sourdough or ciabatta
- Cheese: a variety of slices, shreds and crumbles such as Cheddar, Swiss, Mozzarella, Blue, Fontina, Feta, Brie
- Jam: use what you have plum, strawberry, apricot, pepper, fig
Instructions
- Spread jam on one side of bread.
- Layer cheeses on top of jam. Top with 2nd slice of bread.
- Spread outside pieces with mayonnaise (you could use softened butter, but I prefer mayo here).
- On an electric griddle or in a skillet, cook low and slow over medium low heat until bread is toasted, about 5 minutes, flip and cook another 4 minutes or so.
Notes
The way to crush you grilled cheese is to use a variety of cheeses, but I think Blue cheese is a must. A little goat cheese is also good, but otherwise, cheddar, Swiss, fontina, parmesan…whatever you have. Slices, shreds and crumbles, but uniform size so it melts evenly
Find it online: https://www.livebest.info/not-mothers-grilled-cheese/
