We’re making grilled cheese! Such fun, and so easy… We’ve chosen some delicious cheeses to feature, including Cotswold, Gruyere (our fondue sandwich) and aged farmhouse Cheddar. We’re using sourdough bread, which gives the sandwiches a nice tang.
Here are a few grilled cheese tips:
– Grate your cheese: Grated cheese melts more quickly and easily than slices.
– Butter the bread, not the pan: That’s the outside of the sandwich, not the inside. Buttering the bread on the outside ensures that the sandwich will brown evenly.
– Cover your sandwich for the first few minutes: This will conserve the heat and melt the cheese more quickly. Flip the sandwich after about 4 minutes and then leave it uncovered.
Go Forth and Meltify
Grilled cheese sandwiches are ripe for experimentation. Why not explore with cheeses and breads you find in your local gourmet store? How about a bleu cheese sandwich? Gouda or Fontina would be delicious melted up. As for breads, brioche would make a very tasty nibble! So would a rich hearty 7 grain with plenty of nuts and crunchy bits.