So many people are looking for my old grilled cheese posts from version 1 of this blog, I’ve decided to re-post a few. This one is a cheddar bacon pepper jack grilled cheese made by my special lady friend back in April of 2011.
- Two slices of bread
- Unsalted butter
- Two slices medium cheddar cheese
- Two or three slices pepper jack cheese
- Take one buttered slice of bread and lay in pre-heated pan
- Place cheddar, then bacon, then pepper jack on top of bread
- Top off with other slice of buttered bread
- Cook on medium heat until each side is golden brown
Slow cooking is important on a sandwich such as this one. It’s important to melt the cheese all the way through without burning the bread. It will take longer before your sandwich is done, but it’s definitely worth the wait. Have I mentioned I like ketchup with my grilled cheese yet?
The inside-out grilled cheese sandwich has cheese cooked into the outside of the bread. Fortunately people don’t adhere too closely to the title because there is still plenty of cheese on the inside.
Cheese cooked into the outer crust
I first heard about these from the infamous Alton Brown. He uses two giant frying pans and cooks his grilled cheese in between the two hot, heavy, cast iron pans. While this doesn’t seem worth the work I must point out his use of brown mustard. The mustard can be really amazing.
Fast forward a few years to the 9th Annual Lebowski Fest. Greg and I are up late talking about food (cause what else would we talk about besides movies?) and this method of grilled cheese comes up. I’m inspired and decided to make one later that year.
Tonight I made a simple cheddar and mozzarella grilled cheese with a mozzarella crust. Nothing fancy, but sometimes less is more. Here are some photos. I mostly post these because of how much people talk about them. Sorry if I make you drool.
Some of the cheddar oozed out
Cheese cooked into the outer crust
Bottom right corner
Bottom left corner
Can’t forget the ketchup
One of the good places to get a burger around here is Rocky’s Famous Burgers in NewMarket. One of their interesting creations is the Big Mac n Cheese Burger. That’s right, they put macaroni and cheese on a burger. I used up my ground beef last night preparing it for nachos and I don’t have any hamburger buns so I went with the next best thing: a tortilla.
I took my tortilla and spread a modest layer of my nacho cheese on it followed by some of that ground beef, spicy mac n cheese, and a little shredded cheddar. I put that in the toaster oven for 4 minutes then topped it off with chopped lettuce, tomatoes, olives, and some sour cream. I then folder over my 8″ taco and carefully ate the whole thing being careful not to let any of the contents spill out.
Was it better than a Rocky’s burger? I’m not really sure. It’s hard to compare burgers and tacos. I do know it was freaking delicious.
Last night I was going to make a sandwich but discovered our only usable bread was frozen. Some make lemonade when given lemons, but when I’m given frozen bread I make a grilled cheese.
Not too long ago Liz made a stuffed pork roast filled with bacon, mushrooms and parsley. It turned out pretty awesome and I knew it’d be a great filler. I paired this up with aged cheddar (makes your cheek twinge), a slice of American and some spicy brown mustard. The end product was pretty delicious.
I apologize for the images. They were kind of an afterthought. I wasn’t going to post because I thought they didn’t turn out too great, but Liz insisted I share them with you.
- Spicy mustard
…and that’s all I have to say about that.