Grilled Cheese
Hold up… before you read any further, you’re also going to want this (Roasted Tomato Soup recipe).
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Now that you have both tabs open, let’s proceed.
I once had a friend make me a baked brie, bacon, apple, and honey grilled cheese on sourdough. It was delightful (and delivered alongside Sudafed as I was deathly ill at the time). But I’ll be honest… grilled cheese does not need to be fancy. It needs to be cheesy, melty, crunchy, and ideally use a cheese that is a step up from the traditional American slices (Singles on Wonderbread only acceptable in golf pro shops). The recipe below is the Piemaker’s and his alone, for he has perfected, aside from pie, the art of the grilled cheese.
It is masterful. It is simple. It is exactly what you need it to be. The Classic Grilled Cheese Sandwich.
what you need
Bread. In my opinion, challah bread is unmatched when it comes to grilled cheese, but you can really use just about anything. Challah bread is a sweeter, egg-based brioche bread. Slice it normal width – too thick and the bead won’t crisp properly. 🍞
Cheese. We’ve tried lots of cheeses. I like good, imported cheese, but it frequently isn’t soft enough to melt properly. Jarlsberg will give you a swiss-flavor. A gouda-type will definitely be soft enough to melt. My pick is Kerrygold Blarney Castle – Smooth and Milk Gouda-style cheese that you can pick up in most deli sections. 🧀
Butter. Salted butter works best. 🧈
how to make it
Heat oven to 350. Make sandwiches with just bread and cheese. Place on wire oven rack so both sides of sandwich are exposed and baked for ~5 minutes until the cheese begins to melt.
Remove sandwiches from oven and butter both sides generously. Crisp up the sandwiches in a pan on the stove over medium heat, ~2-3 minutes per side until desired golden-brown color is reached.
Serve with Roasted Tomato Soup!
