A sophisticated homestyle taste sure to please.
Most of us love Grilled Cheese. It’s comfort food from our childhood – two slices of white bread (the kind chocked full of so many preservatives, a loaf could stay on the kitchen counter for weeks at a time without going moldy) and two slices of American cheese – the slick kind that softened rather than truly melted. Still, it was tasty, filling and easy to make.
A taste of your childhood -- only better.
We’ve grown up and so has our grilled cheese. This one uses a rustic loaf of bread, better cheese and a touch of nutmeg. The Dijon also adds an umami flavor. (Even people who dislike regular yellow mustard don't recognize the Dijon once it blends with the cheese.)This grilled cheese can still be done in a few minutes, and you can enjoy that ooey, gooey goodness without missing a play.
This is so good you could make it for company or when it’s just you at home watching the game in sweatpants.
Here’s how I make mine! The trick is putting it in the oven for a few minutes. It’s also easier to make multiple ones. Just let the cheese get really gooey in the oven once you’ve browned the bread on top of the stove.
Amped Up Grilled Cheese
Recipe Ingredients
Everything you'll need for the recipe is below, with a few optional ingredients to really kick things up a notch!
4 slices Rustic Bread (like a Batard or Sourdough Boule)
1 t Dijon
1 T Mayonnaise
1/8 t nutmeg
1/8 t onion salt
4 slices extra sharp cheddar
4 slices bacon (cooked and crumbled)
Preparation Instructions
Preheat oven to 400.
1. Spread mayo on 4 slices of bread. Then spread lightly with Dijon.
2. Sprinkle a tiny bit of nutmeg and onion salt on each slice.
3. Tear up the cheddar slices to fit on the 4 slices of bread.
4. Then sprinkle crumbled bacon on two slices.
5. Carefully top with the other two pieces of bread to make 2 sandwiches total. Spread butter on the top two outside pieces.
6. Use a cast iron skillet or a skillet that can go in the oven. Put a pat of butter in the skillet over medium low heat until it’s melted and sizzling slightly.
7. Put the two sandwiches in and let brown several minutes before flipping. Try not to crowd them. (The bread needs to be toasted nicely but the cheese doesn’t have to be melted.)
8. Once both sides are browned, slip into the oven on the middle rack for about 8-10 minutes to finish, so the cheese is gooey.
Makes 2 sandwiches. Can serve with some cherry tomatoes cut in half drizzled with a little balsamic. The sandwich is also great dipped in any leftover balsamic.
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