Smashed Brioche Grilled Cheese
This concept comes courtesy of Brandon Humphries at Ocmulgee Brewpub: #notanad
For a basic sandwich, put one or two slices of cheddar cheese and a slice of Swiss in a brioche hamburger bun. Melt some butter in a pan on medium or medium-low heat, place the sandwich in, and then press it down with a weight — I use a brick wrapped in aluminum foil. Cook the first side for about three minutes, or until it's golden brown and the cheese is melting. Flip and cook the other side under the brick for about two minutes. Both sides should be golden brown and the cheese should be melted through. If you want oozy cheese, slice the sandwich in the pan when it still has a minute or two to go. If you don't care, slice it on a board when it's done.
My variations:
1) Dab the inside of both halves of the bun with balsamic vinegar, put a slice of cheese on each side and a few spinach leaves in the middle. Cook as before. Sandwich and salad in one bite!
2) Smear mustard on the inside of one half, put three dill pickle slices on the other half, lay Swiss on both sides, and lay two folded slices of Serrano ham in the middle. Cook as before. Cubano!
3) Beat one egg in a bowl with pepper and a pinch of salt. Melt some butter in a pan, and pour in the egg, mixing it with a spatula until an even curd forms across half the pan. Tip the pan to let egg run into any gaps. When the half-omelet is half-cooked, fold it over on itself to make a quarter-omelet and remove while it's still very runny. Layer the egg on a bun with cheddar and cook as before, but don't press the brick into the sandwich with any extra force or it will squeeze out the runny egg. Good morning!
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
How to Make the Perfect Grilled Cheese Sandwich
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4 Levels of Grilled Cheese: Amateur to Food Scientist | Epicurious
This time we challenged chefs of three different levels - an amateur, a home cook and a professional - to make their versions of grilled cheese. And then we brought in a food scientist to review their work. Whose version of the comfort food classic looks the best to you?
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Guy Fieri Eats Grilled PIMENTO Mac 'n' Cheese | Diners, Drive-Ins and Dives | Food Network
Guy is in Nashville checking out a next-level grilled cheese food truck serving up a childhood favorite with pimento mac and cheese!
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Grilled Pimento Mac n Cheese
RECIPE COURTESY OF THE GRILLED CHEESERIE
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
1 clove garlic, smashed and chopped
1 teaspoon paprika
1 teaspoon hot sauce, such as Frank's Red Hot
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup mayonnaise
4 ounces shredded Cheddar
4 ounces shredded smoked Cheddar
1 cup macaroni pasta, cooked and cooled
1 roasted bell pepper, cut into small diced
Butter, for spreading
8 pieces country white bread
8 thick slices tomato
4 piece bacon, diced and cooke
4 slices mild Cheddar
Directions
In a food processor, blend together the garlic, paprika, hot sauce, cayenne, 1 teaspoon salt and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put the mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper.
To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and mild Cheddar, and top with another slice of bread. Grill on both sides until golden brown. Repeat with the remaining ingredients to make 3 more sandwiches.
Cook’s Note
We make our own mayonnaise. If you choose to do so, replace the mayo in the recipe with 1 egg and 1 cup of vegetable or grape seed oil, just not olive oil. If you are making your mayo from scratch (good for you!) you can add the egg with your spices and garlic. While the processor is running, slowly drizzle in the oil. If you prefer a less smoky flavor, you can use all Cheddar or even use any shredded cheese available like Colby or pepper Jack.
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Guy Fieri Eats Grilled PIMENTO Mac N' Cheese | Diners, Drive-Ins and Dives | Food Network
Ina Garten's Ultimate Grilled Cheese | Barefoot Contessa | Food Network
Ina's Ultimate Grilled Cheese is the sandwich cheese-lovers dream about!
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Ultimate Grilled Cheese
Recipe courtesy of Ina Garten
Total: 55 min
Prep: 10 min
Cook: 45 min
Yield: 6 servings
Level: Easy
Ingredients
12 slices thick-cut bacon, such as Nodine's applewood smoked
1 cup good mayonnaise
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 tablespoons salted butter, at room temperature
6 ounces aged Gruyere or Comte cheese
6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms
Directions
Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.
Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
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Ina Garten's Ultimate Grilled Cheese | Barefoot Contessa | Food Network