Did you know that grilled cheese is referenced as far back as ancient Egypt? It was not until the advent of sliced bread in the 1920’s and the availability of cheap processed cheese that grilled cheese became a simple staple of the worlds diet.
Today we bring you an update on an old staple the Grilled Cheese sandwich. Everyone loves the glass if grilled cheese with the classic individually wrapped cheese product. (Most individually sliced cheese is not legally cheese) or the classic huge bar of melting cheese product. Those have there place and are delicious but there is a whole world of cheese and flavors out there, and exploring food and flavor profiles is what we are here for.
In this Recipe we are going to make a garlic butter to grill the sandwich in and we are using three cheeses to take each bite through different flavors and mouth feels from the sharp aged cheddar, the complimentary Gruyere and finishing off with the creamy goat cheese. All wrapped in the salty garlic crust. It will be hard to go back.
Preparation
Our first step will be to create the garlic butter. You do not want to microwave the butter but leave it out long enough to become soft and easy to mix.
Use brick cheese and grade it at home. Pre-graded cheese has non sticking agent which can range from flour to other chemicals to stop the graded cheese from clumping.
I recommend getting fresh uncut sour dough from your local bakery or grocery store. Many locations will be able to slice the bread for you before you leave.
Garlic Butter
Ingredients
1 stick of butter. We prefer Kerrygold
Garlic powder
Salt
Chives
Directions : Garlic Butter
A little goes a long way so when you mix everything in start small and add more as needed. Give it a small taste and add more till you find your flavor. Do not microwave the butter let it sit on the counter covered until soft. In fully melted butter all of this ingredients will fall to the bottom. Mixing in soft butter helps to keep all of the ingredients suspended and available to be spread.
The Sandwich
Ingredients
A brick of aged white cheddar
A brick of Gruyere
A tube of unflavored Goat Cheese
Sourdough bread of choice
Directions: The Sandwich
Now we butter one side of two slices of bread with the garlic butter we prepared earlier. Place one piece in the pan butter side down. Using a spoon add the softened goats milk. For the cheddar and the gruyère you will want to use a 2 to 1 ratio with double the cheddar. Place the top slice butter facing up on top of the sandwich
Cooking
Step one is to preheat the pan using a medium low temperature. You can put a small piece of butter into the pan and once it melts you are ready. PlAce the sandwich into the pan and cover with a lid. Listen for the sandwich to fizzle. If your stove cooks hot you can periodically take the pan off the burner keeping it covered.
Once the sound of the fizzle starts to be noticeable it is time to flip the sandwich using a flat spatula. If the top piece is not browned as much as you want you can flip the sandwich multiple times. It only takes a few minutes for the cheese to melt and the bread to brown, we use the lid to keep as much heat in the pan.
when the cheese starts oozing out the side of the sandwich and both sides are browned to perfection you can take it out of the pan put it to the side and let it sit for a minute to let the cheese continue to melt.
Take out your Kitchen axe and slice that baby in half and most of all do not forget to
ENJOY
CHEESE!
Garlic Butter!
Grade your Cheese
Collect your ingredients.
Low and Slow!!
Listen for Sizzle then flip.
Flop and Chop!
Respect the cheese string!!