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GRILLED CHEESE DELUXE INSPIRED BY REGULAR SHOW

cook:

1 h

Picture for Grilled Cheese Deluxe inspired by Regular Show

19,443,335 views  This week, for the first time ever, we're double-dipping into the same source material two episodes in a row. Why? Last week was National Grilled Cheese Day, and well damn it, it got me in the mood. So while we don't have any accurate stats or specs on the 'grilled cheese deluxe' from Cheezer's, this is my very best effort to make a grilled cheese worth standing in line for. Unless you're an astronaut, of course.

4 servings

US

original

metric

INGREDIENTS

FOR THE Bread

FOR THE Bread

of Water

400 ml of Water

of Instant Yeast

packet of Instant Yeast

of All Purpose Flour

650 g of All Purpose Flour

of Sugar

50 g of Sugar

of Salt

5 g of Salt

Unsalted Butter

90 g Unsalted Butter

Plastic Wrap

Plastic Wrap

Parchment Paper

Parchment Paper

Oil (small portion)

Oil (small portion)

For The Sliced Cheese

For The Sliced Cheese

(about 1 tablespoon) Powdered Gelatin

¼ ounce (about 1 tablespoon) Powdered Gelatin

Water

1 tbsp Water

(about 1/2 cup) Evaporated Milk

4 ounces (about 1/2 cup) Evaporated Milk

Sharp Cheddar

4 ounces Sharp Cheddar

Guiere

3 ounces Guiere

Young Gouda

3 ounces Young Gouda

of Parmesan

2 ounces of Parmesan

FOR THE Grilled Cheese

FOR THE Grilled Cheese

Sliced bread

Sliced bread

Butter

Butter

Sliced cheese

Sliced cheese

Olives

Olives

DIRECTIONS

1.

For The Bread

1.

Combine water, at 110°F, with instant yeast and all purpose flour along with sugar, salt, and unsalted butter at room temperature.

of Water

100 ml of Water

of Instant Yeast

packet of Instant Yeast

of All Purpose Flour

325 g of All Purpose Flour

of Sugar

50 g of Sugar

of Salt

5 g of Salt

Unsalted Butter

45 g Unsalted Butter

2.

Stir to combine before adding water and stirring to create a pancake batter like paste, and then add the remaining flour and stir until a shaggy dough forms.

of All Purpose Flour

325 g of All Purpose Flour

of Water

300 ml of Water

3.

Turn out onto a counter top and knead for 7-9 minutes until a smooth supple dough forms.

4.

Generously oil a large bowl and place the dough inside. Roll the dough around a little to make sure it’s evenly coated in oil.

Oil (small portion)

Oil (small portion)

5.

Cover with plastic wrap and let sit at room temperature for 45 minutes to an hour until the dough has doubled in size.

Plastic Wrap

Plastic Wrap

6.

Turn out onto a lightly floured countertop and punch down until it’s back to its original size and then start forming into a loaf. Make sure to tuck it under itself to make sure it gets that nice loaf top.

7.

Place in a loaf pan that is coated with butter and parchment paper and loosely cover with plastic wrap. Let sit at room temperature for one hour until it has doubled in size.

Parchment Paper

Parchment Paper

Unsalted Butter

Unsalted Butter

8.

Brush the loaf down with butter and place in a 400°F oven for 25-35 minutes.

9.

Remove from the oven and brush it down again with some more butter and let sit overnight.

Unsalted Butter

Unsalted Butter

10.

FOR THE Sliced Cheese

1.

Line two flat rimmed baking sheets or large square or rectangular platters with a layer of plastic cling wrap and set aside. In a small bowl or cup, sprinkle the gelatin over the water and allow it to hydrate, about 1 minute. Meanwhile, heat evaporated milk in a small saucepan over medium high heat, stirring constantly with a rubber spatula to prevent burning on the bottom of the pan. When milk comes to a simmer, add hydrated gelatin and stir until melted. Remove pan from heat.

Plastic Wrap

Plastic Wrap

(about 1 tablespoon) Powdered Gelatin

¼ ounce (about 1 tablespoon) Powdered Gelatin

Water

1 tbsp Water

(about 1/2 cup) Evaporated Milk

4 ounces (about 1/2 cup) Evaporated Milk

2.

Add cheese all at once and stir with a whisk to combine. Return pan to low heat and continue to whisk until mixture is homogeneous and registers between 160°F and 170°F on an instant read thermometer. Beat with the blade of an immersion blender directly in the pot until glossy and smooth. Alternatively, transfer to the bowl of a blender or food processor and blend, starting at the lowest speed and slowly increasing to the highest. Blend for 30 seconds, stopping to scrape down sides as necessary. If necessary, blend in two separate batches, pouring first half onto lined sheet tray before proceeding to second half (see step 3).

Sharp Cheddar

4 ounces Sharp Cheddar

Guiere

3 ounces Guiere

Young Gouda

3 ounces Young Gouda

of Parmesan

2 ounces of Parmesan

3.

Pour mixture out of the blender and onto the prepared baking sheets. You should end up with a layer a few millimeters thick on each tray. Use a rubber spatula to distribute the cheese in an even layer. Transfer to a flat place in the refrigerator and allow to cool until firm to the touch, at least ten minutes (you may need longer depending on how cold your fridge it, how thick your plates or trays are, and how well your fridge circulates air).

4.

When cheese has cooled, carefully lift the plastic wrap and transfer the whole thing to a cutting board. Cut the cheese into slices.

5.

For The Grilled Cheese

1.

Slice your bread into two slices and butter one side of each slice.

Unsalted Butter

Unsalted Butter

2.

In a skillet over medium heat place one slice of bread butter down and top with your cheese. Cover it with the other bread slice and cook until cheese is melted and each side is golden brown.

3.

Remove from pan and place on a plate. Cut in half and add an olive to the top.

4.

Serve and enjoy!

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