Prep 10 mins
Cook 5 mins
Alton Brown's take on grilled cheese for grownups. My version lacks the humor of his recipe because of copyright, but it's GOOD.
- 2 slices bread, sliced thin (your choice of loaf, but the bigger the loaf, the bigger the sandwich)
- 1 teaspoon smooth Dijon mustard (or more)
- 1 cup grated sharp aged cheddar cheese (or a combo of smoked Gouda and Gruyere, or Fontina and young Asiago. The flavors are up to you, but)
- olive oil, for spraying
- Take two heavy skillets which nest (2 10-inch cast iron skillets are ideal). Set both over high heat.
- Spread mustard on one slice of bread. Cover the bread with cheese, then sprinkle with black pepper and cover with the other slice of bread.
- Spritz the upper surface of bread lightly with olive oil.
- When the pans are hot enough for a drop of water to sizzle, remove from heat and place the oiled side of the sandwich down in one pan. Spritz the dry (now upper) surface with oil, as well as the bottom of the second skillet. Lay the skillet on the sandwich. If the top skillet isn't cast iron, weight it down with a brick or large can.
- When the cheese begins to run out onto the pan surface (you'll hear it sizzle), it's done. This will take 3-5 minutes.
- Remove from the pans (you may need a spatula to coax the pans free) to a plate. Wait 10 seconds before cutting in half and enjoying.