- 1/2 lb frozen crinkle cut fries
- Roughly 4 oz shredded colby jack cheese
- 1/2 onion chopped
- Garlic powder
- Black pepper
- Yellow mustard
- Pre-heat oven to 425 and spread out fries on a cookie sheet/pan.
- After oven is heated cook fries for 10min.
- Add onions to top of fries and cook for an additional 12min.
- Add shredded cheese to top of fries and cook for an additional 3min.
- Remove fries from oven. Add garlic, pepper and oregano to taste.
- Top with mustard and ketchup.
Usually I’d post a picture, but I was just way too hungry to stop and smell the flower. How do you like to make your cheese fries? What sauces or seasonings do you prefer?
Cheddar grilled cheese sandwich with crunchy Cheetos added as filling
- Two slices of whole wheat bread
- Unsalted butter
- Four slices of Cabot Extra Sharp Cheddar
- Spicy brown mustard
- Pre-heat a skillet at medium heat (non-stick spray suggested)
- Butter the two slices of bread and slice the cheese
- Place one slice of bread into the skillet, lay out the cheese and cover with an appropriate amount of Cheetos
- Apply mustard and cover with other slice of bread
- Cook until bottom slice of bread is firm and golden brown, and then flip to cook the other side
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
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.
Tonight I figured I might as well continue celebrating National Grilled Cheese month. I had some thinly sliced roast beef in the fridge that needed eating and plenty of pepper jack left. Sounds to me like the start of a great grilled cheese.
I grabbed some of the same high fiber 12 grain bread from before. This time I grabbed my bottle of French’s Spicy Brown Mustard. If you haven’t tried mustard on a grilled cheese yet, there’s no time like the present. It adds some amazing flavor. After the mustard came a layer of muenster, followed by the roast beef, and then pepper jack. Since it’s hard to butter one side of the bread and add mustard on the other, I went ahead and applied the French’s on top of the cheese.
The sandwich turned out amazingly awesome. I know I was going to have someone else score for me, but that’s always an afterthought while swallowing the last bite.
Taste: 9 (Yes, it was better than the Pepper jack-pepperoni-parmesan grilled cheese)
Tim C. Lofton informed me I was a little too harsh on plating so I upped my score by one. The mustard really highlighted the cheese and roast beef flavors in the sandwich which earned me another point as well. All in all, another successful sandwich.
If you’re having trouble coming up with grilled cheese creations to try, I’d like to suggest you visit http://grilledcheeseacademy.com/.