That has too much cheese on it… said no one… ever!
This should most definitely be the motto to all grilled cheese making. That and a few other very important things www.seriouseats.com put together in a super comprehensive investigation into this oozy delight…
A grilled cheese should always...
be a closed sandwich, griddled on both sides.
have cheese as the primary ingredient. Other ingredients can complement the cheese, but none may overwhelm it.
be made with sliced bread. Thus, a sandwich made with whole, crust-on loaves like a panino or a Cubano do not qualify.
be served hot all the way through, with the cheese thoroughly melted.
be cooked on a flat, greased surface until golden brown. In extreme circumstances, it may be cooked on an outdoor grill over an open fire. A grilled cheese may never be baked or deep-fried.
Here’s my recipe:
Grilled Cheese Sandwich
Grilled Cheese Sandwich – Keeping it simple
Makes 2 sandwiches
4 Slices – Homemade tomato bread or a good old white bread loaf
Slightly softened salted butter for spreading (the amount is up to you and how buttery you like it)
50g cheddar (I use white mature cheddar), grated
50g mozzarella, grated
50g goats milk cheese
2 slices beech-smoked gypsy ham
For a quick pickle
1 cucumber, cut into ribbons
2 carrots, cut into ribbons
1 teaspoon sugar
¼ cup apple cider vinegar
1 teaspoon warm water
salt and pepper to taste
Generously butter the outer sides of the bread. Spread the inside of one-half with a thin layer of goats cheese. Top with the grated cheeses and a slice of ham and sandwich together with the butter sides facing out.
Heat a non-stick pan to a medium heat and place the sandwich in the pan. At this point turn the heat lower. Remember to keep the heat low, fry slowly and turn frequently to avoid burning. Continue to cook until golden brown and the cheese has melted. To ensure the cheese has melted, you can place the lid of the pan on after the first couple minutes of cooking.
To make the pickle:
Mix the sugar and warm water to dissolve the sugar slightly. Add the vinegar and season. Pour the mixture over the vegetables and serve.
Note: Cheese measurements are just guidelines – its all up to you and how cheesy you want your sandwich to be.