Cheese on cheese on cheese on cheese on cheese! On bread.
That is to me, the recipe for the best grilled cheese. Just a crap-ton of cheese. I want it gooey and melty and oozing out between the bread.
And sometimes, I like to add a little something else, flavor-wise. I mean, cheese is awesome but it can be fun to add other flavors too, like pesto or jams or even fruit.
Here, I've got some suggestions.
For the brave: Pesto and fontina is deliciously melted, salty, and herby, and tossing some blackberries in the middle adds an unexpected sweetness.
For the pie lovers: Cheddar and apple are best friends, so why not add apple butter, with it's warm spices and sweetness. This may be my favorite of all.
For the travellers: Pretend your sandwich is the height of Spanish culinary sophistication, and put a little quince paste between your melted manchego.
Grilled Cheese, Three Ways
- Bread, a good, crusty loaf
- Butter, a good salted variety
- Cheese, no processed singles here
- Fillings of choice: fruit, jams, sauces, go nuts
- Heat a griddle over medium heat. Generously butter one side of your bread slices.
- Generously layer cheese and fillings on one bread slice and top with a second slice.
- Lay on hot griddle and cook until golden. Flip, and cook until that side is golden, but cover the pan with a lid or dome with a metal bowl to encourage melting.
- Eat while cheese is so hot it burns your mouth!