RECIPE #228, DAY #295
ORIGINAL RECIPE: “Grilled 4 Cheese Sandwiches” from Rachel Ray’s 30 Minute Meals 2*
TIMING: 15 minutes, at most
DIFFICULTY: I hate to call a grilled cheese easy, especially when I am forever burning them
TOOLS: A spatula, a nice griddle pan and something to dome the grilled cheeses while they cook
COOK TYPE: Stovetop
HEALTH: Yeah. So this is extremely full-fat. Greasy. Gooey. White. There is almost no reason to eat it, except that grilled cheese are a part of the American life and are a part of our happy memories. And our palate. I would indulge with a bowl of homemade tomato soup on a cold, rainy afternoon.
EXPERIENCE: I really am about the world’s worst grilled-cheese-burning foodie. It might be the ADD, but I often walk away from the stove and end up scraping char into the sink, trying to convince my kids that it’s perfectly fine. This time, I made sure I followed all the rules, stayed put, took my time, and even used a recipe. It worked.
These are just a tiny touch garlicky, but mostly super-super cheesy.
NOTES: We all love a great, crusty bread, but it can’t be too holey to support the cheese.
- In a small sauce pan, melt 2 tablespoons olive oil, 4 tablespoons butter, a pinch of salt, and 1 crushed garlic clove. Once butter has melted, remove from heat.
- In a small-medium mixing bowl, combine 1 cup grated Parmesan, 1 cup grated provolone, 1 cup mozzarella, and 1/2 cup Asiago.
- Heat a griddle over medium heat. Brush 4 slices Italian bread with the garlic butter and place them butter-side down on the griddle. Spread the cheese mixture on top of the bread, distributing evenly. Cover with 4 more slices bread and brush with more garlic butter. Dome with some sort of lid.
- Check frequently, turning over to brown evenly. Keep domed until the cheese has completely melted. Serve hot.
Serve with homemade tomato and basil soup.
*Recipe has been changed from the original.