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ADVANCED GRILLED CHEESE
cook:
20 min
4,072,248 views I realize that having "Advanced" and "Basics" in the same title might seem a bit contradictory, but the good ol' grilled cheese is about as basic as it gets. Using technique and flavorful ingredients, we'll try and put some fun spins on this after-school classic, hopefully without upsetting the purists!
4 Servings
US
original
metric
INGREDIENTS
For the Basic American Grilled Cheese
8 slices hearty white bread
3 tbsp unsalted butter, very soft
4 oz cheddar cheese, finely grated *optional
16 slices American cheese
For the Advanced Grilled Cheese
7 oz white cheddar, cubed
2 oz brie cheese, rind removed
2 tbsp dry white wine
0.5 large shallot, roughly chopped
3 tbsp unsalted butter, very soft
8 slices country white bread
For the Jalapeño Popper Grilled Cheese
2 oz white cheddar, cubed
6 oz Monterey Jack cheese, cubed
1 oz cream cheese
2 tbsp Mexican beer
0.5 large jalapeño, sliced
3 tbsp unsalted butter, very soft
8 slices heart white bread
For the Welsh Rarebit Sauce
2 tbsp unsalted butter
1 shallot, finely chopped
1 tbsp all purpose flour
2 tsp dry mustard powder
1 tbsp Worcestershire sauce
10 oz cheddar cheese, shredded
¼ cup brown ale
For the Double Decker Welsh Rarebit
1 tsp Dijon mustard
4 tbsp unsalted butter, very soft
8 slices sourdough bread
9 oz cheddar cheese slices
Welsh Rarebit sauce
chopped chives
For the Caramelized Onion
2 Vidalia onions, thinly sliced
1 tbsp olive oil
As needed water
For the Bechamel Sauce
2 tbsp unsalted butter
2 tbsp all purpose flour
½ cup whole milk
For the French Grilled Cheese
7 oz comte cheese, chopped
2 oz brie cheese, rind removed
2 tbsp dry white wine or sherry
2 tbsp caramelized onions
4 tbsp fig jam
3 tbsp unsalted butter, very soft
8 slices brioche bread
Bechamel sauce
DIRECTIONS
1.
For the Basic American Grilled Chees
1.
Using a butter knife or mini offset spatula, spread the butter on each slice of bread from edge to edge.
8 slices hearty white bread
3 tbsp unsalted butter, very soft
2.
Optionally: add ½ oz of cheddar cheese to the butter side of each slice of bread for a crusty-cheesy exterior.
4 oz cheddar cheese, finely grated *optional
3.
Flip one of the pieces of buttered bread over and add 4 slices of cheese to the opposite side. Repeat with three of the remaining slices.
16 slices American cheese
4.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the cheese side up.
5.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
6.
Carefully flip the sandwich and cook for another 3-5 minutes or until golden brown and toasted.
7.
Transfer the sandwich to a wire cooling rack set in a rimmed baking sheet. Let cool for 1-2 minutes before handling/slicing or keep warm in a 200°F oven until ready to serve.
8.
Repeat steps 4-7 with the remaining slices of bread.
9.
For the Advanced Grilled Chees
1.
Recipe Adapted from: America’s Test Kitchen
2.
Combine the white cheddar, brie, and white wine to the base of a food processor. Process until the cheese mixture becomes smooth and homogenous, about 30 seconds.
7 oz white cheddar, cubed
2 oz brie cheese, rind removed
2 tbsp dry white wine
3.
Add the shallot and pulse until chopped and well distributed.
0.5 large shallot, roughly chopped
4.
Using a butter knife or mini offset spatula, spread the butter on each slice of bread from edge to edge.
3 tbsp unsalted butter, very soft
8 slices country white bread
5.
Flip one of the pieces of buttered bread over and spread about ¼ of the cheese mixture on the opposite side. Repeat with three of the remaining slices.
6.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the cheese side up.
7.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
8.
Carefully flip the sandwich and cook for another 3-5 minutes or until golden brown and toasted.
9.
Transfer the sandwich to a wire cooling rack set in a rimmed baking sheet. Let cool for 1-2 minutes before handling/slicing or keep warm in a 200°F oven until ready to serve.
10.
Repeat steps 5-8 with the remaining slices of bread
11.
For the Jalapeño Popper Grilled Cheese
1.
Combine the white cheddar, Monterey Jack, cream cheese and beer to the base of a food processor. Process until the cheese mixture becomes smooth and homogenous, about 30 seconds.
2 oz white cheddar, cubed
6 oz Monterey Jack cheese, cubed
2 tbsp Mexican beer
1 oz cream cheese
2.
Add the jalapeño and pulse until chopped and well distributed.
0.5 large jalapeño, sliced
3.
Using a butter knife or mini offset spatula, spread the butter on each slice of bread from edge to edge.
8 slices heart white bread
3 tbsp unsalted butter, very soft
4.
Flip one of the pieces of buttered bread over and form a cheese patty with about ¼ of the cheese mixture. Add the cheese patty to the opposite side of the bread. Repeat with three of the remaining slices.
5.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the cheese side up.
6.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
7.
Carefully flip the sandwich and cook for another 3-5 minutes, or until golden brown and toasted.
8.
Transfer the sandwich to a wire cooling rack set in a rimmed baking sheet. Let cool for 1-2 minutes before handling/slicing or keep warm in a 200°F oven until ready to serve.
9.
Repeat steps 5-8 with the remaining slices of bread.
10.
For the Double-Decker Welsh Rarebit Sauce
1.
Sauce recipe adapted from: Food and Wine Magazine
2.
Add the butter to a large skillet and melt over medium-high heat.
2 tbsp unsalted butter
3.
Add the shallot and cook for 1-2 minutes or until the shallot has softened.
1 shallot, finely chopped
4.
Whisk in the flour and mustard powder.
1 tbsp all purpose flour
2 tsp dry mustard powder
5.
Slowly add the brown ale and whisk until fully combined.
¼ cup brown ale
6.
Add the Worcestershire sauce and whisk until fully combined.
1 tbsp Worcestershire sauce
7.
Add all of the cheddar cheese at once and whisk until the cheese is melted and the sauce is homogenous. The result should be a thick and spreadable paste.
10 oz cheddar cheese, shredded
8.
Cover with a lid and keep the sauce warm until ready to use.
9.
For the Double-Decker Welsh Rarebit Sandwich
1.
Combine the mustard and butter in a small bowl.
1 tsp Dijon mustard
4 tbsp unsalted butter, very soft
2.
Using a butter knife or mini offset spatula, spread the mustard butter on each slice of bread from edge to edge.
8 slices sourdough bread
3.
Flip one of the pieces of buttered bread over and add about ¼ of the cheese slices. Repeat with three of the remaining slices.
9 oz cheddar cheese slices
4.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the cheese side up.
5.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
6.
Carefully flip the sandwich and cook for another 3-5 minutes or until golden brown and toasted.
7.
Transfer the sandwich to a wire cooling rack set in a large rimmed baking sheet lined with aluminum foil and top with a generous spoonful of the reserved Welsh Rarebit sauce.
Welsh Rarebit sauce
8.
Repeat steps 4-7 with the remaining bread.
9.
Broil the sandwiches for 1-3 minutes or until the sauce is bubbling and browned.
10.
Let cool for 2-3 minutes before garnishing with chives and serving.
chopped chives
11.
For the Caramelized Onion
1.
In a large skillet, add the olive oil and heat over medium heat.
1 tbsp olive oil
2.
Add the onions and reduce the heat to medium-low.
2 Vidalia onions, thinly sliced
3.
Cook for 25-30 minutes or until the onions are completely tender and evenly caramelized. Stir periodically and add water if the bottom of the pan starts to scorch.
As needed water
4.
Reserve until ready to use.
5.
For the Bechamel Sauce
1.
Add the butter to a small sauce pot and melt over medium heat.
2 tbsp unsalted butter
2.
Whisk in the flour and cook for 1-2 minutes.
2 tbsp all purpose flour
3.
While whisking constantly, slowly add the whole milk in several batches. Make sure to wait until each addition is incorporated before adding the next.
½ cup whole milk
4.
Reserve until ready to use.
5.
For the French Grilled Cheese
1.
Combine the comte, brie, and white wine to the base of a food processor. Process until the cheese mixture becomes smooth and homogenous, about 60 seconds.
7 oz comte cheese, chopped
2 oz brie cheese, rind removed
2 tbsp dry white wine or sherry
2.
Add the caramelized onions and pulse until chopped and well distributed.
2 tbsp caramelized onions
3.
Reserve the cheese mixture in a small bowl until ready to use.
4.
Using a butter knife or mini offset spatula, spread the butter on each slice of bread from edge to edge.
8 slices brioche bread
3 tbsp unsalted butter, very soft
5.
Flip one of the pieces of buttered bread over and spread about 1 Tablespoon of fig jam on the opposite side. Repeat with three of the remaining slices.
4 tbsp fig jam
6.
Transfer one of the slices to a cold cast iron (or non-stick pan) with the butter side down and the jam side up.
7.
Form a cheese patty with ¼ of the cheese mixture and add it to the jam side of the bread.
8.
Start cooking the sandwich on medium heat. Top the sandwich with another slice of bread, butter side up. Cook for 3-5 minutes until golden brown on one side.
9.
Carefully flip the sandwich and cook for another 3-5 minutes or until golden brown and toasted.
10.
Transfer the sandwich to a wire cooling rack set in a rimmed baking sheet and top with a generous spoonful of the bechamel sauce.
Bechamel sauce
11.
Repeat steps 6-10 with the remaining bread.
12.
Broil the sandwiches for 1-3 minutes, until the sauce is browned.
13.
Allow the sandwiches cool for 2-3 minutes before serving.
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