{"id":1517,"date":"2016-09-08T18:12:14","date_gmt":"2016-09-08T17:12:14","guid":{"rendered":"http:\/\/ginnyang.com\/?p=1517"},"modified":"2017-03-31T10:56:27","modified_gmt":"2017-03-31T09:56:27","slug":"the-ultimate-grilled-cheese-sandwich","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=1517","title":{"rendered":"The Ultimate Grilled Cheese Sandwich"},"content":{"rendered":"

Grilled cheese, cheese toastie, toasted cheese sandwich, how ever you refer to it – this simple and tasty meal is easy to make.\u00a0 To make our ultimate grilled cheese sandwich we need the right ingredients, while this may be subjective to some, everyone knows that Gruyere is the ultimate melting cheese and that Red Leicester is better than Cheddar.\u00a0 All we need is a third cheese to add a bit more flavour and my personal choice is Jarlsberg for it’s sweet nutty flavour and excellent melting qualities.\u00a0 You could use Gouda or Leerdammer cheese but Jarlsberg combines perfectly with Gruyere and Red Leicester; therefore all other choices would be inferior.\u00a0 A fourth cheese would be greedy and so three is all that is needed or allowed.\u00a0\u00a0\u00a0 The other essential ingredient in a grilled cheese sandwich is bread and only Sourdough will do.\u00a0 As the title of this recipe is “The Ultimate Grilled Cheese Sandwich” and not the “mediocre” or “decent” grilled cheese sandwich talk of supermarket sliced bread is strictly forbidden.\u00a0 Foolish people like Jamie Oliver will claim a white bloomer is the best choice, but what would he know?\u00a0 No only Sourdough provides the chewy yet crisp toasted bread, while it also adds an interesting sour flavour (although that depends on the culture used to make your sourdough).<\/p>\n

Finally we need to properly prepare the bread.\u00a0 Don’t cut the bread too thick, it won’t toast properly, an inch thick or so and no more.\u00a0 In order to get the perfect, even toasting of the bread in the pan it needs to be lighly buttered on one side.\u00a0 Oil doesn’t produce the same final product, so if you’re trying to stick to a diet (what are you doing looking at a grilled cheese sandwich recipe?) you’re not going to find much help here.\u00a0 It’s very important that your butter is unsalted, the cheeses will have plenty of salt, the bread won’t need it, so adding more through the butter will ruin things.\u00a0 I prefer a frying pan to a grill pan, as the grill pan will put charred grill lines into the bread and we don’t need that flavour, burnt bread isn’t very appealing.<\/p>\n

I leave the precise quantities of cheese to you but I will say if you want more cheese it will need to be in slices, as you can only pile so much grated cheese before it starts to spill everywhere.\u00a0 While grated cheese melts easier, the slices let you maximise the use of your bread and when properly spread out and torn where necessary it will melt just as well.<\/p>\n

\"Grilled<\/a><\/p>\n

Ingredients (Serves 1):<\/strong><\/p>\n

Red Leicester<\/p>\n

Gruyere<\/p>\n

Jarlsberg<\/p>\n

Sourdough bread<\/p>\n

25g unsalted butter<\/p>\n

Method:<\/strong><\/p>\n

    \n
  1. \u00a0Thinly spread some of the butter on one side of the bread<\/li>\n
  2. \u00a0Any excess butter goes in the frying pan at a medium-high heat<\/li>\n
  3. \u00a0Arrange the cheese on the other, un-buttered side of the bread and make a sandwich<\/li>\n
  4. \u00a0Reduce the heat to medium and place the cheese sandwich in the middle of the frying pan<\/li>\n
  5. \u00a0Press the sandwich down with something flat like a plate or the bottom of another pan and cook for about 3 mins until the bread is golden<\/li>\n
  6. \u00a0Flip the sandwich and cook for another 3 mins or until the cheese oozes out the sides and forms a nice cheese crust.<\/li>\n
  7. \u00a0Serve immediately with a selection of condiments like Worcestershire sauce, ketchup, chili sauce or whatever else you like!<\/li>\n<\/ol>\n

    \"Oozing<\/a><\/p>\n

    Tips:<\/strong><\/p>\n