Grown Up Grilled Cheese

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Culinary // Food, News

Grown Up Grilled Cheese

By Alicia Ghio

Chances are if it’s a snowy (or way-too-cold-to-go-outside) work-from-home kind of day, we’re making grilled cheeses for lunch.

As an adult, my tastes have evolved and so have my grilled cheese making skills. Here are a few of my tips. Use quality ingredients. Use real butter, a quality whole grain bread and real cheese. Use frozen slices of bread. This is my secret weapon. Use the slices right out of the freezer. Butter the slices, pile on the cheese, and get them on the grill while still hard. This crazy process makes for a very crispy, perfectly golden grilled cheese. Keep the heat on the lower side of medium. Cooking at a lower temperature allows the heat time to really get into the sandwich and melt the cheese without burning the bread. And. lastly, have fun with the combinations.

Camembert and Fig Jam Grilled Cheese

Serves 1

Ingredients

2 slices whole grain bread, frozen

1-1/2 oz. sliced Camembert

1-2 tablespoons fig jam

butter

Directions

  1. Preheat a griddle or skillet over medium-low heat.
  2. Butter one side of each slice of frozen bread.
  3. Flip the bread slices over and slather them with the fig jam. Top half with the Camembert.
  4. Place the other bread slice on top (butter side out) and place it on the hot griddle.
  5. When one side is a dark golden brown, carefully flip and grill the other side.
  6. When that side is dark golden brown, slice it in half and serve.

Stilton and Apple Grilled Cheese

Serves 1

Ingredients

2 slices rye bread, frozen

3-4 very thin slices of apple (use a sweet variety like Honey Crisp)

1-1/2 oz. thin slices/crumbles of Stilton

Butter

Directions

  1. Preheat a griddle or skillet over medium-low heat.
  2. Butter one side of each slice of frozen bread.
  3. Flip the bread slices over. Build the sandwich on one half. Start with some of the Stilton cheese, followed by the apple slices, then another layer of cheese.
  4. Place the other bread slice on top (butter side out) and place it on the hot griddle.
  5. When one side is a dark golden brown, carefully flip and grill the other side.
  6. When that side is dark golden brown, slice it in half and serve.

Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.

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December 27, 2017

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