Grilled Cheese Inspiration: Hints for the best –ever Grilled Cheese

Oh Grilled Cheese, how do I love thee? So very many ways…….

1. Use a nonstick pan with a lid- don’t oil the pan


2. Butter the inside and outside of the bread
 (can substitute mayonnaise, too)

3. Give a light smear of mustard or horseradish to the inside of the bread, if desired

4. For an extra special touch, press some grated cheese into the outside of the bread for a crispy crunch and great flavor

5. Make sure your non-stick pan has pre-heated at medium high heat before adding the buttered sandwich. 

6. Press the sandwiches firmly with a spatula for maximum contact with the pan

7. Don’t walk away from grilled cheese

The “steam then crisp” technique:

Cover the pan with a lid to encourage the cheese to melt. Cook for about 2 minutes. 

Flip the sandwich, press with a spatula and cook, uncovered, about 1 minute more. 

Turn the sandwich one final time to re-crisp the first side. Cook for about 30 seconds. 

Serve immediately.

Good melting cheeses:


Brie, Camembert, Cheddar, Emmental, Fontina, Gruyere, 
Havarti, Monterey Jack, Mozzarella, Swiss

Add these cheeses for a new level of flavor:


Parmigiano-Reggiano, 
Pecorino

Some scrumptious combos:

1. Grilled Brie with Apricot Jam on French Bread


2. Grilled Ham and Gruyere with Dijon mustard and fresh tarragon on brioche or challah


3. Grilled goat cheese with tapenade on sourdough


4. Grilled Mozzarella, pecorino, tomato and basil on Italian bread (salt the tomatoes)

A couple of tried and true favorites:

Ham and Manchego Panini with Apricot Jam and Dijon

Ingredients are per sandwich

Softened butter

Ciabatta

Apricot preserves

Dijon mustard

Thinly sliced ham 

Thinly sliced Manchego cheese

Butter both sides of the bread slices. Spread the inside of one with apricot jam. Spread the inside of the other  with Dijon mustard.  Fill with ham and Manchego slices.  

To cook in a non-stick skillet, place the sandwich in the preheated pan. Cover with a lid to encourage the cheese to melt. Cook for about 2 minutes.  Flip the sandwich, press with a spatula and cook, uncovered, about 1 minute more. 

Turn the sandwich one final time to re-crisp the first side. Cook for about 30 seconds. Serve immediately.

To cook in a panini press, place sandwiches on a press pre-heated to medium high heat.  Cook until golden brown and cheese has melted, 5-8 minutes.  

Strawberry and Brie Panini

Ingredients are per sandwich

Softened butter

Brioche or egg bread

Strawberry jam

Sliced strawberries

Brie cheese, thinly sliced, at room temperature

Sugar

Confectioners’ sugar for dusting 

Butter bread on both sides. Spread one slice with jam, a layer of strawberries, and cover with a piece of Brie. Top with second slice of bread; sprinkle sugar over the top. 

Cook in a non-stick skillet or Panini press as above.  Dust with confectioners’ sugar and serve immediately.