This sandwich is amazing. I didn't think a grilled cheese could be improved but I am mistaken. The cheese on the outside of the bread had an amazing crunch and a different almost smoked tasting flavor and crunch that offset the melted cheese inside. All I can say is wow, I might make another one! Coleykim
This was an extra delish cheesy experience for the comfort food crew. Having the browned cheese with the gooey cheese and the buttery crispy bread, is the perfect meal for any time of the day, but use an especially non stick pan, and if not up the butter if you want the cheese to stay intact. We use all sorts of different cheese, like of course American, Swiss, Pepperocini cheese, Fresh Mozzarella, and the list continues. Sometimes we add fresh tomato, but season first with salt and pepper, or ham, or bacon. I especially like Baby Swiss with Dijon mustard, and crispy pickles chips. Enjoy!
This was simple to make and delicious. Another excellent recipe from Chef John.
Made grilled cheese like this by accident once upon a time when I tried to over-stuff the sammy w/ cheese and half of it fell back out...it was delicious and now we make them like this on purpose:) delish! The crunch from the cheese on the outside is a wonderful contrast to the gooey inside - try it! Thank you Chef John for taking the time to share this.
No changes, just made it with 2 year old Balderson cheddar and it was fantastically good. Very, very rich, so I never felt so wealthy. To all my friends and enemies, go ahead make my day
Thanks Chef John! I made this by accident for my daughter once and now we make grilled cheese like this all the time. I love your comment about the non-nutritional white bread. You can even get a little more un-nutrional and use a good ole American cheese slice in the middle. Cheddar on the outside all the way though! And I applaud you for sharing what others consider 'simple' recipes. There are people out there who have no idea how to cook and I think those of us who can (or in my case think I can) take it for granted.
I used sliced cheese instead of shredded in the middle and it still melted wonderfully. We also prefer potato bread so I used that. Overall much easier to make than anticipated. Perfect blend of crunchy and gooey to add to the already classic grilled cheese.
Well, when time came to flip the sandwich I had to practically destroy it prying it off the pan. The same thing happened again with the flip side. It tasted fairly good, but it did not look like a sandwich when it was done - more like an orange pile. I'm also not sure how I'll ever get all that crusty cheese off my cast iron skillet again. Next time I'm going to try using my one-and-only frying pan that nothing ever sticks to, even though it's technically not a "skillet" as the instructions prescribe.
the only thing i can't understand is why ppl put the butter in the pan. its so much easier to just butter the outside of the bread. its evenly distributed. no chance of getting wet greasy bread or it coming out uneven. I've never seen ppl make grilled cheese any other way till i started reading recipes online. maybe its just the way we do it in Canada. but other then that this is how i like my grilled cheese..but i also like to sometimes ad a slice of processed cheese along with the sharp cheddar just to get that gooey centre. the sharp cheddar for taste the the processed sliced cheese for texture.
