BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

ADVANCED GRILLED CHEESE

cook:

20 min

Picture for ADVANCED GRILLED CHEESE

4,046,562 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

For the Basic American Grilled Cheese

hearty white bread

8 slices hearty white bread

unsalted butter, very soft

3 tbsp unsalted butter, very soft

cheddar cheese, finely grated *optional

4 oz cheddar cheese, finely grated *optional

American cheese

16 slices American cheese

For the Advanced Grilled Cheese

For the Advanced Grilled Cheese

white cheddar, cubed

7 oz white cheddar, cubed

brie cheese, rind removed

2 oz brie cheese, rind removed

dry white wine

2 tbsp dry white wine

large shallot, roughly chopped

0.5 large shallot, roughly chopped

unsalted butter, very soft

3 tbsp unsalted butter, very soft

country white bread

8 slices country white bread

For the Jalapeño Popper Grilled Cheese

For the Jalapeño Popper Grilled Cheese

white cheddar, cubed

2 oz white cheddar, cubed

Monterey Jack cheese, cubed

6 oz Monterey Jack cheese, cubed

cream cheese

1 oz cream cheese

Mexican beer

2 tbsp Mexican beer

large jalapeño, sliced

0.5 large jalapeño, sliced

unsalted butter, very soft

3 tbsp unsalted butter, very soft

heart white bread

8 slices heart white bread

For the Welsh Rarebit Sauce

For the Welsh Rarebit Sauce

unsalted butter

2 tbsp unsalted butter

shallot, finely chopped

1 shallot, finely chopped

all purpose flour

1 tbsp all purpose flour

dry mustard powder

2 tsp dry mustard powder

Worcestershire sauce

1 tbsp Worcestershire sauce

cheddar cheese, shredded

10 oz cheddar cheese, shredded

brown ale

¼ cup brown ale

For the Double  Decker Welsh Rarebit

For the Double Decker Welsh Rarebit

Dijon mustard

1 tsp Dijon mustard

unsalted butter, very soft

4 tbsp unsalted butter, very soft

sourdough bread

8 slices sourdough bread

cheddar cheese slices

9 oz cheddar cheese slices

Welsh Rarebit sauce

Welsh Rarebit sauce

chopped chives

chopped chives

For the Caramelized Onion

For the Caramelized Onion

Vidalia onions, thinly sliced

2 Vidalia onions, thinly sliced

olive oil

1 tbsp olive oil

As needed water

As needed water

For the Bechamel Sauce

For the Bechamel Sauce

unsalted butter

2 tbsp unsalted butter

all purpose flour

2 tbsp all purpose flour

whole milk

½ cup whole milk

For the French Grilled Cheese

For the French Grilled Cheese

comte cheese, chopped

7 oz comte cheese, chopped

brie cheese, rind removed

2 oz brie cheese, rind removed

dry white wine or sherry

2 tbsp dry white wine or sherry

caramelized onions

2 tbsp caramelized onions

fig jam

4 tbsp fig jam

unsalted butter, very soft

3 tbsp unsalted butter, very soft

brioche bread

8 slices brioche bread

Bechamel sauce

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.

hearty white bread

8 slices hearty white bread

unsalted butter, very soft

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.

cheddar cheese, finely grated *optional

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.

American cheese

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.

white cheddar, cubed

7 oz white cheddar, cubed

brie cheese, rind removed

2 oz brie cheese, rind removed

dry white wine

2 tbsp dry white wine

3.

Add the shallot and pulse until chopped and well distributed.

large shallot, roughly chopped

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.

unsalted butter, very soft

3 tbsp unsalted butter, very soft

country white bread

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.

white cheddar, cubed

2 oz white cheddar, cubed

Monterey Jack cheese, cubed

6 oz Monterey Jack cheese, cubed

Mexican beer

2 tbsp Mexican beer

cream cheese

1 oz cream cheese

2.

Add the jalapeño and pulse until chopped and well distributed.

large jalapeño, sliced

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.

heart white bread

8 slices heart white bread

unsalted butter, very soft

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.

unsalted butter

2 tbsp unsalted butter

3.

Add the shallot and cook for 1-2 minutes or until the shallot has softened.

shallot, finely chopped

1 shallot, finely chopped

4.

Whisk in the flour and mustard powder.

all purpose flour

1 tbsp all purpose flour

dry mustard powder

2 tsp dry mustard powder

5.

Slowly add the brown ale and whisk until fully combined.

brown ale

¼ cup brown ale

6.

Add the Worcestershire sauce and whisk until fully combined.

Worcestershire sauce

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.

cheddar cheese, shredded

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.

Dijon mustard

1 tsp Dijon mustard

unsalted butter, very soft

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.

sourdough bread

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.

cheddar cheese 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

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

chopped chives

11.

For the Caramelized Onion

1.

In a large skillet, add the olive oil and heat over medium heat.

olive oil

1 tbsp olive oil

2.

Add the onions and reduce the heat to medium-low.

Vidalia onions, thinly sliced

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

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.

unsalted butter

2 tbsp unsalted butter

2.

Whisk in the flour and cook for 1-2 minutes.

all purpose flour

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.

whole milk

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.

comte cheese, chopped

7 oz comte cheese, chopped

brie cheese, rind removed

2 oz brie cheese, rind removed

dry white wine or sherry

2 tbsp dry white wine or sherry

2.

Add the caramelized onions and pulse until chopped and well distributed.

caramelized onions

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.

brioche bread

8 slices brioche bread

unsalted butter, very soft

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.

fig jam

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

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.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.