When I was growing up, grilled cheese sandwiches were a staple. I still love them just as much today cut into little triangles! But I don't just eat the classic grilled cheese; I attack from all angles.
This weekend we are visiting my sister Jill in Fuquay-Varina, NC. She has her own take on a grilled cheese that straight rocks! I've documented it here and in an upcoming post, I will share one of my own versions of the grilled cheese.
This is Jill and she's busy shredding all of her cheese: aged cheddar, smoked Gouda, Edam, fresh Mozzarella and creamy Gorgonzola. She always shreds or tears her cheese so that it will melt better. It is best to shred your cheese when it is really cold, fresh out of the refrigerator. It helps to pop your fresh Mozzarella into the freezer for about 10 minutes before you shred it.
Now, pay attention because this is key to having a fully melted and super yummy grilled cheese. After you shred your cheese, let it rest on the cutting board. Your cheese should be room temperature when you begin to assemble your sandwich.
Another important element to a fantastic grilled cheese is to use a superb bread. We prefer whole grain breads, like this loaf of extra seedy whole wheat bread I picked up at the Elkin Farmers Market.
Jill uses a grill pan to maker her grilled cheese sandwiches but any pan will do. Non stick is best to make sure that your sandwich does not stick. My mom always made hers on a cast iron skillet, which is equally wonderful, unless you have the glass cook top stove.
Next, (not pictured) Jill pours a little olive oil in the pan and sprinkles some Italian seasonings (basil, oregano, cracked pepper) on the oil. On that mixture she places her first slice of bread, which she tops with all the cheeses. On top of the cheese goes the second slice of bread.
After your sandwich is fully assembled, cover it with a flat lid. If you don't have a good lid, use a plate.
Flip your sandwich and be sure to pour more olive oil and Italian seasonings. You will want to grill both sides a couple of minutes and then repeat. Check to make sure your bread is not getting too dark. Just look at the lovely golden color after the first flip.
Now, behold the gooey, extra yummy cheese melting out the side of this sandwich. To die for!
To accompany our superb grilled cheese sandwiches, Jill made us antipasto: salami, prosciutto, turkey, olives, pickled vegetables and more cheese! Yum!
And now for the finished product served on our Grandmother Matlock's Blue Willow china.....drum roll....Jill's grilled cheese with her home grown blueberries, jewel tomatoes and antipasto. Delish! Don't you want to reach in your computer screen and grab it?
So, what do you think about Jill's grilled cheese? Do you have a special recipe or tip for making grilled cheese? If so, please share them in a comment. Thanks for stopping by. And be sure to keep an eye out for a post about my version of a grilled cheese.