The trick to making the best grilled cheese sandwich isn't just in the ingredients (butter is key!) It's also on the stove. Achieving a golden, crusty outside and oozy inside takes a little patience: if the heat is too high, the outside will scorch before the cheese melts. Cooking the slices separately at first gives the cheese a good head start. Any sliced bread will work. The secret combo is a mix of cheeses. Mozzarella adds to the yummy melt factor.
Ingredients
2 slices Brioche bread (or any sliced bread is fine)
2 tablespoons salted butter
Choice of cheese: ¼ cup sharp White Cheddar, Monterey Jack, Havarti, Fontina
AND ¼ cup grated mozzarella.
Red condiment: Red Pepper Jelly – sweet, sweet/hot, hot or Mama Lils peppers or fresh sliced tomato
Cast iron pan
Spatula
Instructions:
Pick your cheese and red “filling” combo.
Remove crust of bread slices.
Butter both sides of bread slices, yes all four sides!
Heat a heavy skillet (cast iron preferred) over medium low heat. Place both pieces of bread in the pan and lightly toast for about one minute. Creates a light crust and warm bed for the cheese.
Flip one slice of bread, then pile on the cheese of choice and mozzarella. Place the tomato slice or Mama Lil peppers on top of cheese. Or if you are using red pepper jelly spread 1 tablespoon of jelly on the other lightly toasted slice of bread and place face down on cheese. Cook for 3 minutes or until the bread is evenly golden and crisp. Pressing down lightly with a spatula every now and then. Turn the sandwich over and cook the other side for 3 minutes or until the bread is golden and the cheese is melted.
Put sandwich on cutting board and use heart cookie cutter to make one center heart. (Think Toad in the Hole breakfast sandwich) Use a small sharp knife to cut sandwich in half on the diagonal, on the outside of the heart cookie cutter. Serve immediately.
Or: Simply slice on the diagonal.
Delicious with a cup of soup or a salad of fresh baby greens dressed with lemon & olive oil & salt.