For Christmas, I got Serious Eats: A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are by Ed Levine & the Editors of seriouseats.com. I’ve been reading a little bit every morning over coffee, and I seriously love this book. I dare you to read it and not have your mouth start watering!
I’m working from home today, and on this rainy, dreary day, nothing sounded better than a homemade grilled cheese sandwich. I remembered seeing a recipe for The Best Grilled Cheese in Serious Eats, so I decided to try it out (or a variation of it, anyway). Oh. My. God. This was hands-down the best grilled cheese sandwich I’ve ever made, and maybe the best I’ve ever eaten. (A couple of years ago Houston Dairymaids had a booth at the City Hall Farmers Market where they sold grilled cheese sandwiches made from their cheese, which were knock-your-socks off good, and this rivaled those.) It was so good I had to write about it immediately, before I forgot (as if!). I’m not finding a version on seriouseats.com to link to, so here is my version.
What you need: butter, bread, salt, and 2 types of cheese. One would work, but 2 is so much better. I used Muenster and Tillamook Extra Sharp Cheddar.
- Heat 1/2 Tbsp butter over medium-high heat in a skillet. (I followed the butter measurements in the recipe even though I was only making one sandwich and the recipe made two – I never said this was a diet-friendly sandwich!)
- Place one slice of bread in the pan and swirl it around until it soaks up the butter. Let it toast for about a minute, until it’s lightly toasted.
- Place it on a plate, toasted side up, and top with a slice of one of the cheeses.
- Repeat bullets 1-3 with the 2nd slice of bread.
- Place the slices of bread together, cheeses facing each other.
- Melt 1 Tbsp butter in the skillet.
- Place the sandwich in the skillet and swirl it around until the butter soaks up and let it toast until it’s dark brown. You might want to turn down the heat at this point – I browned mine a little too long, and it almost burned.
- Remove from skillet.
- Melt another 1 Tbsp butter and toast the second half of the sandwich, as you did for the first side.
- Remove from skillet and slice in half. Enjoy and then come comment on this post and thank me. And thank Serious Eats, too. I couldn’t have done it without them. 🙂