This is a sandwich, that I call, one for everybody, worldwide! I mean, to think? It all began with a few slices of cheese, just shortly after the invention of sliced bread! Yes, that's right! Grilled cheese sandwiches became budget friendly during the Great Depression!
Long story, short, if you want to know more about it, just watch my video recipe on YouTube, for the Perfect Grilled Cheese Sandwich, but for this recipe, you'll need:
Sliced Bread
Butter
Shredded Cheese
This is a simple recipe that, relies on timing, and technique in producing, the perfect toasted sandwich! First, let me start by saying, you don't need to buy pre-sliced, or shredded cheese for this. Simply, start with a grating of your favorite cheese, or cheese, as I grated my own, Cheddar, and Gruyere for this one! You're more than welcome to use, and combination of cheese, and bread that suits your palette.
First, we'll start by grating the cheese, then transferring it into a separate container. Next, you'll pre-heat your pan on medium heat. Then, take two slices of your favorite bread of choice, and spread some butter on both sides. Here are a few pro tips... I cut out a piece of parchment paper and placed it on my work surface, so that the buttered side of the bread wouldn't smear or stick to the cutting board. You'll also want to take the butter out of the fridge an hour before you assemble your grilled cheese sandwich, so that the it reaches room temperature. This will guarantee the butter becomes easier to work with. You can definitely take another route, and that's choosing to grate the butter directly onto each side of the bread slices, just make sure the butter is still cold, if you're going to go that route, and use a box grater to do it.
Once the bread slices are buttered evenly, you'll place one of them, butter side down into your pan. Next top it with the shredded cheese. Why shredded cheese? Well for one, it melts faster than, sliced cheese, and second of all, it's easier to work with. Timing is everything! Moving on. Set your timer for a minute and thirty seconds, and turn the heat up to medium-high. If you time this properly, it's guarantee a gold brown surface. Next, place the second slice of buttered bread on top, and close the pan with a properly sized lid for even coverage. You'll know it's time to flip the sandwich, when the butter on the top slice of bread, has begun to melt. That's the secret!! If you pay attention, and know exactly when the butter is melted, your grilled cheese sandwich will never burn. Now, you've flipped your sandwich, and aren't sure about the bottom part. Okay, here's the deal, set your timer to two minutes, on medium heat. Yes, that means you must turn the heat down a bit, for this part. Then, flip again, and remove from the pan, and set it on a cooling rack. Don't cut it yet, because at this point the cheese will be too hot, and ooze out. Let it rest for at least a minute before slicing it. No, a plate or, cutting board with paper towel won't work on this, because the residual steam will end up making the crust feel soft after it sat out on the paper towel. The trick here, is to avoid smothering the bottom part of the sandwich, or cutting off its air flow.
Think of it like draining fried foods on a wire rack, to get the excess oil off. Now, you're just letting off some steam! No pun intended! By now, a minute has successfully gone by, and it's time to cut into what I call "The Perfect Grilled Cheese Sandwich!" ...and for all you mayonnaise users, you'll get the perfect crust using butter too! That's only if you follow my method. ....and, that's Chef Nicko style!!
So go ahead, and sink your teeth into the crispiest, crunchiest, most gooey grilled cheese you've ever made, and enjoy this simple meal, for breakfast, lunch, or as an afternoon snack!
WATCH THE VIDEO BELOW FOR MORE PRO-TIPS & TRICKS!
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