The lowly grilled cheese sandwich with Wonderbread and Kraft American cheese that we grew up on has grown up and is ready for prime time! With sourdough, White Mountain, Rye, cheddar, Fontina, Gouda, pickles tomatoes, pears, onion and more, you are only limited by your imagination. Whether I’m making a basic grilled cheese or a more refined Panini I love them all, except for the Brooklyn Style Grilled Cheese. That one has way too much butter, lol.
The basic technique is simple. Butter the outside slices of the bread, heat your skillet until slightly smoking, add about a teaspoon of oil and start grilling. Large slices of freshly baked breads will take about four to five minutes per side. Oh, and try not to overload the cheese so it melts out in the skillet like I did.
If you want to make panini style you can get more elaborate with various meats, cheeses and peppers and buy a panini grill to get the nice grill marks or you could just line the bottom of a smaller cast iron skillet with aluminum foil and place on top of the sandwhiches while grilling.
White Mountain bread, Cheddar, Dill Pickle and Lemon Pepper.
Sourdough, Mozzarella, Parmesan-Reggiano, Provolone and Italian marinated tomatoes. And no the cheese didn’t stick.
Occasionally you will hear about a grilled cheese sandwich that looks like the Mother Mary or Marilyn Monroe that sell for thousands on Ebay. I made one once that had a resemblance to Elvis. I wonder if I can sell it on Ebay?
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I just created a link to this post in the "Informational/How To" section of our newest "Cast Iron Around the Web" post at http://www.cookingincastiron.com
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