Gooey grilled cheese sandwich
Many people say that anyone can make a grilled cheese sandwich, and yes I would say that is true to an extent. But I believe that many people have realized that they can be made so much better than many of us set them out to be. One of my first realizations of this occurred when I went to a place called ‘toast face griller’ in the city of Perth. It was a tiny little place that was at the corner of this arty, slightly hippy like alleyway. It was quite popular and people kept talking about it. This place only sold toasted sandwiches, and many people tend to say and think “why would you have a place JUST for toasted sandwiches, anyone can make a toasted sandwich”. However, when I went there to try them………MIND BLOWING!!
You see we forget just how diverse bread and cheese are. There are countless types of both ingredients, that work in so many different ways. So yes, a grilled cheese sandwich can absolutely be taken from a boring lunch, to something super exciting.
A few things I have learnt over time when trying to make a really nice grilled cheese sandwich. Making sure that both the cheese and bread have not come straight from the fridge. Trying to toast cheese and bread when very cold, can cause you to have to toast the bread too much in order to melt the cheese. Also, grating the cheese breaks the cheese down, and that will also help to melt the cheese much more easily. Using different types of cheese is great as well. In this recipe I am using both Edam cheese and mozzarella, which are both great melting cheeses, then I added goats cheese to balance out the subtle flavors with a nice saltines. Lastly, it helps to get a good quality loaf of bread that you can slice yourself, instead of those pre-cut loafs.
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- Sour dough bread, use a serrated knife to cut 4 nice slices
- Approx. 30g of butter (just for buttering the bread)
- 50g Edam cheese grated
- 50g shredded Mozzarella
- 30g of goats Cheese
- 1 jalapeno de-seeded and finely chopped fine
- 3-4 sprigs of fresh oregano, leaves picked and roughly chopped
- Put your Edam cheese, mozzarella, chopped oregano and chopped jalepeno in a bowl, then crumble in the goats cheese and mix together.
- Lightly butter both sides of the bread.
- Put a nice generous layer of your cheese mixture on two of the slices of your buttered bread. Then place the other 2 slices on top.
- Pre-heat a griddle pan on low-medium heat (or if you don't have one you can just use a frying pan). Then add your sandwiches to start toasting them.
- Spend a few seconds just firmly pressing down on the sandwich just to flatten it a bit but don't squash it.
- After about 2-3 minutes, until the bread has gone golden brown on the first side, flip the sandwiches and the toast off the other side for them same amount of time. Make sure you check to see that the bread is golden and the cheese has melted, then take the sandwiches out of the pan and transfer to a board. Cut through the sandwiches diagonally, then serve asap while the cheese is still hot and melted inside.