OK. Let’s kick off this year with a classic: Grilled. Cheese. Sandwiches.
Listen. If anyone is a master of grilled cheese, it’s me. What makes me such a grilled-cheese wizard? Easy. I’ve been “grilling” up these sandwiches since I popped out of my mother’s womb—kidding. But I have been making them since I was 12 years old: for me and my brother as after-school snacks. I can’t say it’s so much as a snack anymore, but don’t you remember coming home from a long day of academics and being ravenous? You know, to the point of damn near passing out, because you ate lunch like 3 hours ago. Ah, the metabolism of our youth. Those days are long gone.
Getting back on track here… my history of grilled-cheese making started off as simple as it gets: two slices of white Wonder Bread, slabs of I Can’t Believe It’s Not Butter and two slices of Kraft Singles. I’m not going to sit here and lie. I’m not going to pretend like that doesn’t sound amazing right now—it does. Kraft Singles are made of nothing but unknowns, but that cheese melts beautifully. And its saltiness is enough to dry out your organs, but good food is about taste, not health. Remember that.
Anyway, I’m getting off track again.
Over the years, my grilled cheese sandwiches have evolved into something beautiful and the other day, I made the most bomb ass grilled cheese sammies. My mouth is still watering. I mean, look at it. Do you see that #thicc cheese? My god, it’s enough to make me want to… never mind.
Alright, alright, alright (Kevin Hart voice). Let’s get this party starteeed—and I guarantee it’s going to get cheesy. Pun intended.
God, that was awful.
Note: This is a combination of cheeses that I felt really worked with the bread. But grilled cheese is versatile. Be creative.
What You’ll Need:
- 2 slices of thick-cut sourdough bread (I used pumpkin sourdough, about 1-1 1/2 inch slices)
- a lot of Kerrygold salted butter (softened)
- 2 oz. Kerrygold Aged Cheddar with Irish Whiskey Cheese
- 2 oz. Calkins Creamery Vampire Slayer
- handful of chopped chives
How You’ll Do it:
- Get that cast iron skillet out. Preheat that sucker to medium high(ish) and butter that pan liberally. I’d say at least a tablespoon or two. Don’t judge me, butter is good for the soul. Ask Paul Deen about its benefits (sarcasm?).
- When that pan is heating up, generously butter your bread slices and then pop those bad boys into the hot pan, butter down. Once in, turn the heat down to medium and stack all the cheese on the slices. I’d recommend evenly distributing the cheese between the two slices.
- Put a cover over the pan, so the cheese gets gooey, about three to four minutes. Once the cheese has melted, transfer the bread slices to a plate (but make sure it’s golden brown first!). Sprinkle the chives on the melted cheese, then marry the two together, because they belong together… forever.
- Slice diagonally, vertically or horizontally (your choice!) and enjoy. Pairs nicely with a side salad dressed with good olive oil and pink salt, and a lime La Croix.