TOMORROW! Sunday, April 12th is National Grilled Cheese Day! And what a day to celebrate, amIright?!
Seriously, though, who doesn’t love a grilled cheese? Even the crappiest white bread and cheap American “cheese product” makes one hell of a sandwich. And while I never met a grilled cheese I didn’t like, just like with cheeseburgers, I tend to be somewhat of a purist.
I prefer my GC’s simple, with good melty cheeses, a little bit of tomato, and plenty of butter. But the key to any grilled cheese is to have a perfectly golden brown, crispy exterior, which all comes down to a low-and-slow cooking technique.
In this video, I show you exactly how I make my ultimate grilled cheese. Check it out, then leave a comment letting me know what goes into YOUR favorite GC.
Happy National Grilled Cheese Day!
- 2 teaspoons Dijon mustard
- 2 slices marble rye bread
- 3 ounces sharp cheddar, muenster or a combination of both, grated
- 1/2 plum tomato, sliced very thin (about 6 slices)
- salt and pepper to taste
- 3 tablespoons softened, salted butter
- Spread the Dijon mustard in a thin layer on one slice of bread. Place about half of the cheese on top, then layer on the tomatoes and sprinkle with salt and pepper. Pile on the rest of the cheese and top with the other slice of bread.
- Spread half of the butter over the top slice of bread, then place buttered-side-down in a preheated cast iron pan over medium-low heat. Cook for about 5-8 minutes until the bottom is golden brown, then butter the top side of the bread and flip it over. Cook for another 5-8 minutes until the other side is golden brown and the cheese is melted and oozing out the sides.
- Remove from the pan, slice on a diagonal and eat while it's still hot and gooey.