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- 4 tablespoons unsalted butter, divided
- 3/4 cup 1/4-inch-thick sliced shallots
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 1/2-inch-thick slices country-style white bread
- 8 ounces Gruyère, sliced 1/8-inch thick
- 1/2 apple (such as Pink Lady or Fuji), cut into 1/4-inch slices
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
Preheat oven to 400°. Heat 2 Tbsp. butter in a small saucepan over high heat. When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside.
Heat a large heavy-bottomed skillet over medium heat. Working in 2 batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Add 2 slices of bread to pan and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet. Repeat with remaining butter and bread slices. Divide cheese evenly among bread slices; top cheese with reserved shallots.
Place baking sheet in oven and bake until cheese is melted, 7–8 minutes.
Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper.
Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices. Divide salad between plates.
Nutritional ContentOne serving contains: Calories (kcal) 1060 Fat (g) 75 Saturated Fat (g) 37 Cholesterol (mg) 185 Carbohydrates (g) 56 Dietary Fiber (g) 4 Total Sugars (g) 10 Protein (g) 42 Sodium (mg) 1110Reviews Sectiongorgeous and delicious, will never eat grilled cheese any other way.brushjlsolon, ohio12/31/19
The Best Grilled Cheese
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Grilled cheese, like pancakes, has always troubled me in the kitchen. Without fail, the bread burns before the cheese melts. Various techniques employed over the years have improved the final product slightly, but not so much as to leave me satisfied. So when I read the r.s.v.p. section of the September Bon Appetit, which supplied a recipe for a gruyère grilled cheese from L.A.’s Lucques, I couldn’t wait to get in the kitchen.
The recipe calls for crisping country white bread slices in a skillet on one side before topping them with cheese and sautéed shallots. The open-faced halves finish cooking in the oven before being pressed together into a traditional sandwich.
It almost pains me that such a simple technique produces such a brilliant result: perfectly golden bread flanking perfectly melty cheese. This discovery made my week. I can finally check “learn how to make a grilled cheese sandwich” off my bucket list and focus on other pressing matters, like “learn how to make pancakes” … if only Lucques served brunch.
One final note: This technique would work very well for making grilled cheese for a crowd. All of the bread slices could be browned ahead of time (which would be the only time-consuming step), and the open-faced sandwiches, which cook in 8 minutes, could all be assembled on a sheet pan until game time. Lucques serves this grilled cheese with an apple and arugula salad, the perfect complement to a perfect fall meal. Perfect.
Sautéed in butter with fresh thyme, these shallots might just be the most delicious things I’ve ever eaten:
Peasant bread makes the best grilled cheese…
… really, it does.
Cheddar and Gruyere Grilled Cheese Sandwich with Honey
I cannot think of a better comfort dish than this Cheddar and Gruyere Grilled Cheese with Honey.
With a combination of sourdough bread, two cheeses and topped with honey and fresh thyme, this will soon become one of your favourites too.
Let’s face it: any cheese can be used to make a fantastic grilled cheese sandwich! I’ve tried everything from parmesan, goat cheese, mozzarella, swiss and brie. However, the combination of gruyere and cheddar cheese creates a perfectly gooey, melty, drool-worthy, melted cheese combo that just can’t be beat. Trust me – you’ve got to add these two kinds of cheese to your next shopping list!
Grilled cheese has been a go-to for me for lunch, dinner and maybe a midnight-snack here and there because generally I always have bread and cheese on hand. So, let’s get to my latest grilled cheese obsession!
I love using sourdough for grilled cheese because it adds a little extra flavour. With this recipe I combined two cheeses to amp up the flavour even MORE and the honey drizzle goes beautifully with both. Plus, a little sprinkle of thyme goes a long way to bring all of the flavours of this grilled cheese recipe together.
I’m just going to say it – this Cheddar and Gruyere Grilled Cheese is pretty special! And, easy to whip up in the kitchen so let’s get to it. And an easy recipe to whip up in the kitchen that any foodie is sure to enjoy. So let’s get to it!
Apple Prosciutto Gruyere Grilled Cheese
Ever since my first wine and cheese party, I’ve been hooked. Crostini, charcuterie platter, cheese, fruit and wine and more. Give me all of this at a gathering or party and I am a very happy person.
Wine and cheese. They just go together.
There&rsquos something about how the wine brings out the flavor in the cheese, like a good bottle of Cabernet Sauvignon or Merlot does with a nice, big juicy steak. And when I attended my first fondue party at a local cheese shop here in Madison, they served a delicious bottle of Sauvignon Blanc with their swiss and gruyere fondue and it was heaven on earth. Heaven on earth I tell you. It was just so delicious.
Since then, I always have to have some great tasting wine when I am nibbling on cheese. Or even a grilled cheese sandwich.
I mean, it is National Grilled Cheese Month after all!! Can I tell you how excited I am for this month and for today?! We are partnering with Gallo Family Vineyards today to celebrate National Grilled Cheese Month.
We’re talking grilled cheese sandwiches baby! Paired with some of our favorite Gallo Wines! Who’s ready for today? And let me tell you friends, THIS grilled cheese was like THE BEST I have ever had. Ever.
Now, I have to give credit to this awesome “how to make a grilled cheese sandwich” post from The Kitchn. I used this as my guide. . and because I wanted to achieve that perfect, crisp, perfectly toasted, buttery grilled cheese toasted bread, I buttered my bread slices AND added a tablespoon of butter to my skillet. Oh yes I did.
Here’s how it went down: I started with my main ingredients. If you’ve never tried adding apple into your grilled cheese, you need to try this. It adds a wonderful slight sweetness and added texture. I loved this. And the apple slices must be thin so use a mandolin slicer to help you.
And when it comes to cheese and a grilled cheese sandwich, you must grate the cheese. It helps the cheese to melt faster and evenly.
Once you have everything prepped, you are ready to begin! Like I stated earlier, I wanted to achieve that perfectly toasted, buttery grilled cheese toasted bread, so I buttered my bread slices AND added a tablespoon of butter to my skillet.
Once the butter begins to melt, lay down one slice of buttered bread and top with the freshly grated cheese. Next, cover your pan! If you do this, your cheese will melt perfectly and you’ll also get the “outer crust perfection”. Read this for more.
“By covering the pan with a lid, you concentrate the heat and coerce the cheese into melting a little more quickly. The bread, in contact with the hot pan, toasts at the same rate.” Next, after the cheese is beginning to melt, add your prosciutto and apples and COVER again for a minute or two.
Next, butter one side of the second slice of bread and spread dijon mustard on the other side. Place the bread, dijon mustard side down onto the apples and flip your grilled cheese to begin toasting the other side. You do not need to cover the pan again since your cheese is already melting nicely. You can flip a couple more times if desired.
Your Apple, Prosciutto and Gruyere grilled cheese is ready to be sliced and devoured. Now, this grilled cheese could easily be eaten as is but I like to add a little more sweetness. . so I add a little fig jam, as I am eating the grilled cheese. . which goes very nicely with Gallo’s Sauvignon Blanc.
Gallo’s Sauvignon Blanc balances the fruit flavors of honeydew melon, citrus and ripe apple, providing a light and crisp finish. This Apple, Prosciutto and Gruyere grilled cheese paired with this Sauvignon Blanc was perfection. SO so good!! I really hope all you grilled cheese enthusiasts out there give this a try!
Grilled Apple and Gruyere Cheese Sandwich
I think I’ve got a little bit of a theme going on with fruit and cheese. Last week I posted Pear and Gorgonzola Pizza and this week I’ve got another great fruit and cheese combo for you. I’ve got to tell you that if you like grilled cheese sandwiches, the addition of apple really takes this simple sandwich to another level.
Over the last few weeks we’ve been trying to drop a few pounds in preparation for our cruise where I’m sure we’ll gain everything we lost and more. The last few things I’ve made for the blog got promptly wrapped and given to friends and it’s been killing me. I took one bite of this sandwich and it took every bit of willpower I could muster to not devour the entire thing.
This sandwich may not be low fat, but it’s a great splurge if you feel so inclined. Enjoy!
8 slices of rustic, crusty bread
4 tablespoons room temperature butter
2 apples, cored and thinly sliced
2 1/2 cups grated Gruyere cheese
1. Spread softened butter on one side of each slice of bread. Turn slices over and spread mayonnaise on other side of each slice.
2. Divide cheese on four of the slices of bread, butter side down. Place apples slices on top of cheese and top with arugula. Place top on each sandwich.
3. Heat large skillet over medium low heat. Place sandwiches in skillet and cook for 3 to 4 minutes on each side, or until cheese is completely melted. Press sandwiches regularly with a spatula while sandwiches are browning. If bread is browning before the cheese is melted, reduce heat.
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Apple, Leek and Gruyere Grilled Cheese
I was reminded of this yesterday when a licensed physician flipped my eyelids out. On purpose.
And then when I came thisclose to puking all over his expensive eye exam equipment was like, “Oh, you didn’t do this when you were five?”
While we’re at it, I also didn’t crack my knuckles, cross my eyes, or have any double jointed abilities. And my mother never let me play with Play-doh.
I think that probably explains a lot.
Anyways, what I learned from this experience is that, when looking back, the things that you thought were kind of cool in kindergarten…are actually kind of gross in real life. (And that next time you should take a valium before going to the ophthalmologist. But that’s another story for another day.)
Except for grilled cheese.
Grilled cheese. Is. Timeless.
I love it stuffed with American cheese and tomatoes (classic). I love it stuffed with straight up cheddar (also classic). AND I love this more adult version that I’ve created, which is stuffed with caramelized leeks, apples and gruyere. The leeks become almost buttery in the way of caramelized onions, which is complimented perfectly by the tart apples and the nutty melty heavenly cheese.
And pulling it out at your next holiday fiesta is a way cooler party trick than any of this eyelid flipping business (gag). That is, given that you’re a female above the age of fourteen or a male above the age of twenty three. Though really, given The.Boy.’s reaction (something along the lines of “oh man, that is so AWESOME”)…I’m not sure they ever grow out of it.
Apple, Leek and Gruyere Grilled Cheese
Serves 4, inspired by a leek and apple gratin in Ripe but largely an Eats Well With Others Original
- 4 large leeks, white and light green parts only, quartered lengthwise
- 1 tbsp butter, plus more for the bread
- 1 tbsp olive oil
- 1/4 tsp ground nutmeg
- kosher salt and freshly ground black pepper
- 1 medium Granny Smith apple, unpeeled, cored, and thinly sliced
- 8 oz Gruyere, shredded
- 1 loaf good hearty bread (I used a rosemary-infused loaf from Whole Foods)
- Bring a medium pot of salted water to a boil.
- Rinse the leeks well, separating them into layers and washing each. Blanch them in the boiling water for 2 minutes, then drain them and run them under cold water for a minute or so. Dry well with paper towels. Chop the cooked leeks into smaller, more bite-sized pieces.
- In a large nonstick saucepan, heat the butter and the olive oil until melted. Add the leeks and nutmeg to the pan, then season with salt and pepper to taste. Cook over medium heat until the leeks are caramelized and starting to brown in places, about 5 minutes. Add in the apple slices and saute until they are soft, another 4 minutes. Remove from heat.
- Place 1/4 of the leek/apple mixture on one slice of bread. Top with some of the shredded Gruyere.. Place another slice of bread on top to form a sandwich. Using a thin pat of butter, lightly butter each side of the sandwich. Heat a small skillet over medium-high heat. Add sandwich to the skillet, pressing it down with a spatula as it cooks, about 2-3 minutes on each side or until the cheese is melted and the outsides are crusty.
I am submitting this to Souper Sundays which is hosted by Deb of Kahakai Kitchen!
Gruyère & Apple Toasts with Thyme and Honey
I just made a huge pot of roasted root vegetable soup (a slight variation from this recipe) and I think that’s a sign that I’m finally ready for fall. What are you most looking forward to cooking this fall?
I'm currently loving anything apple, especially this apple toast. It's savory, slightly sweet, and wonderfully herbaceous thanks to fresh thyme. For these toasts, I like to use Honeycrisp apples for their crispness and sweetness, it pairs perfectly with the salty G ruyère and deli ham.
Then just finish with drizzle of honey and some fresh thyme. If you don't have thyme on hand, you can use rosemary or sage too!
Spring most often holds the title of being the season for fresh starts and new beginnings. And there’s no doubt a sense of rebirth sets in as the snow melts and we begin to crawl out of hibernation.
But this past weekend it dawned on me that as summer has slowly faded away, I’ve experienced similar feelings of reset and rejuvenation.
However, instead of revving up and increasing the pace, it’s as if I’m slowing down, finding more patience, and taking a step back to appreciate the mundane aspects of life.
This past Sunday was the first day in the past few months that was a clean slate for us. Nothing in the house to work on, no recipes to develop or photograph, no projects to finish up, nothing on the agenda. You can imagine the anxiety it caused me!
Seriously, it was a bit uncomfortable not knowing what to do with myself. But it was exactly what Greg and I needed—a slow morning of coffee and CBS Sunday Morning.
We eventually found ourselves driving just out of the city to a winery—in what seemed to be the middle of nowhere—for live music, wine, and cheese. It was the epitome of a perfect Sunday afternoon.
The music was fantastic, the wine was pretty good for being Iowa wine, and the weather couldn’t have been better (although I could have done without the bee sting).
Brie and Gruyere Grilled Cheese with Apples and Prosciutto
One of my favorite snacks/meals/appetizers/whatever you want to call its, is fancy cheese with jam, honey, sliced apples and grapes, some quality charcuterie and good, warm bread. This sandwich is basically a mosh of my favorite snack, all melted together in the most delicious grilled cheese sandwich. The first time I made this rockstar of a sandwich was on Saturday for my breakfast/lunch after a late night with my girlfriends in the city. Needless to say I was feeling like absolute crap, and was in desperate need of something easy to whip up, but deliciously decadent enough to suffice as a hangover cure.
This sammich did the trick, but the glamour shots did not. It was super muggy and rainy and all of my shots were over exposed. I was also in ZERO mood to spend all of my morning/afternoon/whatever time it was trying to get the perfect shot. All I wanted to do was EAT it, and then sit on my butt and do absolutely nothing for the rest of the day. But, the beauty of having terrible pictures, (even though it means another day or two without blog posts), is that I had no choice but to whip that sucker up all over again. This time the weather was optimal, and I was feeling a LOT better, too.
I also just recently learned the secrets to making the perfect grilled cheese. I always grew up with plain jane Kraft yellow american cheese on Bunny bread (I think others similarly use Wonder bread), so the execution was never of great importance. But now that I am a big kid, making big kid grilled cheeses, learning the proper method is crucial for making a perfectly golden, melty yet crispy sandwich.
I did some research primarily on the Grilled Cheese Academy website (yes, it DOES exist!), which had plenty of fun and useful tips for achieving cheesy perfection. Three of the tips stood out to me the most:
1. Toast your bread before putting it in the skillet or on the griddle.
2. Grate your cheese rather than use cheese slices.
3. To ensure that you have a perfectly golden exterior with a completely warm and melted interior, cook the sandwich as slowly as possible over very low heat.
Ham, Gruyère, and Apple Panini Recipe
If you don’t have a panini press or indoor grill, use a grill pan. Preheat it before adding the sandwiches, weighting them down on top with a heavy pan, such as a cast-iron skillet. Be sure to flip the sandwiches halfway through cooking to brown the second side of them.
In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.
Preheat a panini press (see note).
Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 of the bread slices and top each with 2 slices of ham. Divide the apple mixture evenly over the ham. Add the remaining cheese and place the remaining 4 bread slices, mustard side down, on top. Grill until the cheese has melted and the tops are golden and crispy, 5 to 6 minutes.
Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.