Today is National Grilled Cheese Day. Yay! Another insignificant holiday that I have no idea how it became a holiday… HOW does that happen??? January 14 is Dress Up Your Pet Day. Wait, WHAT? That’s EVERY day on the internetz, isn’t it? Anyway, in honor of Grilled Cheese day I had to post some of my favorite tips and Grilled Cheese variations. Yes, I’m going to make you wait for the keystone of this post. because IT IS Legen…………………………………………………………………………………………………………………………
DAIRY! Haha- it actually isn’t “dairy” at all! But we ARE talking Grilled Cheese here! Now you are really curious, aren’tchya?
Sooooo… Without further ado:
I’m Gluten Free, but there are recipes for GF versions of classic recipes all over the place- my book is in the works and I can’t wait to share it with you but for now you gotta fend for yourself. So use whatever bread you like. These are just suggestions.
Jam Today: (Screw the White Queen! I’m HAVING JAM!
- Whole Grain bread- I like using the middles I cut out of the Udi’s Whole Grain Hamburger Buns. I can’t finish a whole burger if I use the whole thing, so I trim it! Then I save the middles for sammies!
- One slice of Extra Sharp Cheddar
- One slice of Muenster
- One Tbsp. Strawberry Jam or preserves
- Dash GARLIC SALT- Yeah. I am going THERE.
- lube the bread, sprinkle with garlic salt and slap the lubed sides together
- put the bread on the counter and put the cheddar on top
- apply jam
- apply muenster
- Crusty Italian bread cut lengthwise and flipped inside out- cut sides face out, crust sides in.
- two or three slices of -Fresh Buffalo Mozzerella
- two slices Smoked Provolone
- Thin slices or shreds of Parmesan
- four to six slices de-seeded Roma Tomato
- baby or flat leaf spinach -as much as you want
- 6 leaves Fresh Basil, shredded
- Italian seasoning
- Garlic Salt
- Lube the cut sides of the bread and flip them together, place onto counter
- apply Mozerella
- apply Tomato
- Apply IN THIS ORDER! THERE IS CHEMISTRY AT WORK HERE! Salt, Pepper, Italian Seasoning
- Apply Basil
- Apply Parm
- Apply Provolone
Creamy Dill and Artichoke
- French bread, cut lengthwise and flipped crust sides together
- 4 Oz. Double or Triple Cream Brie
- 2 Oz. Chopped Frozen Artichoke Heart, sauteed in buttah with gaaaahlic sawlt and peppah
- 1 Oz. Chopped Onion, sauteed with the chokes
- Fresh or dry Dill weed to taste
- Lube the cut sides of the bread and flip them lubed sides together
- Apply 2 Oz. of Brie
- Apply Dill
- apply chokes and onions
- More dill if you like
- Apply the rest of the Brie** This may be easier to do if you make little blobs of the Brie and just drop it onto the veg Or shmear onto the other slice of bread. Just lay the slice with the filling already on it into the pan, quickly shmear onto the other slice then apply it to the stuff in the pan. Keep reading that will make more sense in a few seconds.
Crusty Bread: What was all that flipping the bread around? I just gave you two very tasty recipes involving Crusty Breads. The crusts don’t absorb the lube well and they are already caramelized so they are going to burn before you melt your cheese. Lube the cut sides and face the crusts inward. The fat in the cheese will soften up the crust to a lovely toothsome nibble.
Pans: I feel I should address them. I will flip. If I don’t feel like preheating my cast irons in the oven I will use my nonstick. But if I DO feel like Preheating I do one medium and one small and BOOM I have a Pannini Press that didn’t cost me $1500 or more shelf space. I crank the oven to 500º with the irons inside. I let them roast for about 10 min after the preheat alarm goes off.
“Making a Grill Set”: You don’t want to have a lot of delay between putting the bottom piece of bread in the pan and getting the top piece on and under a pan. You also don’t want the lube all over your hands and counter while you are assembling the set. So you apply the lube to what will be the outside of the bread in the end and slap them together. Put it down on the counter as if it is a finished sandwich and pile the cheese, etc. on top of THAT. That is a Grill Set(up). The transfer to the pan simply requires you to skillfully peel the slices of bread apart, put the piece with everything else on it lube side down (duh) into the pan and quickly pop the piece you just peeled away from all that on top, lube up. If you are using irons, quickly get that small one on top of the whole mess and while using a DRY towel AND a Hot Holder mash on the small pan just enough that the whole thing is LEVEL and crackling really good. THIS HAPPENS KINDA FAST. Be careful! Don’t try to set up another. You don’t have that much time. But you have more than you ever have before because you didn’t use butter to lube your bread.
You will not taste the difference- unless you count the lack of the taste of burnt bread- but you will NEVER burn your Grilled Cheese Again if you use MAYONNAISE. Yep. Not as much as you would if it were being used as a condiment on the inside of the sandwich. That will be too greasy. Just enough to lightly coat the bread. Like, Apply it the way you do for a cold ham and cheese and then go back and scrape off most of it. Don’t scrape hard enough to rough up the bread. Be gentle. Be nice to it. It’s all so soft and delicate right now. Act like you like it! Sheesh! Here the Mayo is a TOOL. It is a lubricant and a conductor of heat energy into the sandwich. It is not a flavoring. When you lune a pan with nonstick spray you just do a light coat, right? Same thing. Oh, and Your Welcome! 😉