Grilled cheese sandwiches are certainly about bread and cheese. But they are also about butter. Butter, beautiful butter. That is one of the many reasons why I love them.
Make this sandwich, or a variation thereof. We’re fans of fresh tomato or homemade bread & butter pickles when we feel like jazzing it up. It’s all good as long as you don’t skimp on the butter, right?
For this sandwich I used some shredded Colby Jack and a bit of Parmesan for about a cup of cheese total. I like a blend of cheeses instead of just one kind. (I also use American cheese squares because they are so perfectly suited to the task. But I’m more into shredded cheese these days. American cheese melts perfectly and is joyously gooey, but it doesn’t really taste like cheese.)
Next, I like to use some good-quality bread. White rustic bread would surely be best. But I get by just fine with my homemade whole grain no knead bread. The inside of the bread is buttered along with a big mound of cheese and a shmear of dijon mustard for a little extra zing.
Some of the shredded cheese is saved to go on the outside of the sandwich. I spread some butter on top of the sandwich and then press on a bit of the cheese. Every time I do this it seems like something is going to go wrong and the cheese is going to burn. But it never does, especially if you’re not shy with the butter. The sandwich ends up being encased in a thin layer of fried cheese in addition to the melty goodness on the inside. It’s good.
I cook my sandwich in an iron skillet over medium heat for a few minutes on each side or until it is golden brown.
What kind grilled cheeses do you make?