Wednesday, July 29, 2009

Public Service Announcement From "Processed Cheese Free America"

This is Cheddar......

This is Cheddar on Sourdough.....

Any Questions?

I mentioned this, back on my "Lets Talk A Little Turkey" post. So it is time to visit that tried and true sandwich loved by so many.... Yeah Baby! I'm talkin' 'bout Grilled Cheese. My particularly favorite grilled cheese sandwich involves Sharp Cheddar cheese, which, while not quite as smooth when melted as say oh, "American Cheese" or even Mild Cheddar, gives you that punch of flavor as only good sharp cheddar can.

There are 4 things, in my opinion, that can take a Grilled Cheese to a whole new level:

  • Sourdough Bread
  • Prepared Horseradish
  • REALLY Soft, slightly melted Butter
  • Raw Cast Iron

There is just something special about grilling a sandwich in raw cast iron pan that cannot compare to any other form of cookware. Even enameled cast iron doesn't do the job as well. I think it has to do with the seasoning on the pan itself. Even a well seasoned cast iron pan is pitted. I think it facilitates better browning.

Awesome Grilled Cheese

Begin heating a Cast Iron Pan over medium flame, with a little pat of butter to season it before hand and to let you know when it's ready for your sandwich (when it foams, you know the skillet is ready)

OK, Brush both pieces of Sourdough with melted butter.

Spread with Horseradish on both pieces, I am pretty sure I use about 2 tsp (it might be a Tablespoon)

Lay down the cheese...

Press the two halves together, and brush the top facing slice with more melted butter.

Lay into the hot pan, buttered side down and brush the facing sourdough with the butter.

After about 1 1/2 -2 minutes, flip the sandwich over.

Grill for another 1 1/2 minutes.

Slice in half on a slight diagonal and serve warm... With Tomato soup... mmm Comfort Food!!!

Horseradish is an excellent accompaniment to the sharp cheddar, it goes even better with extra sharp. For a little extra zing - I sometimes mix the horseradish with a little Brown Mustard. So how do you like YOUR grilled Cheese??



Michele said...

I know, I know, you are sooo right! I did grow up on grilled cheese sammys with american cheese! LOL Here's the thing and you probably won't agree....I hate having butter all over my hands when I eat a grilled cheese. Can I do it without the butter on the outside or would that be a crime? LOL

Culinary Alchemist said...

I don't see why you couldn't just lubricate the pan and leave the butter off the bread; it won't brown quite as nicely but you can still do it :) That buttery outside does make you hands a little messy. LOL

Culinary Alchemist said...

My only real issue with American Cheese (Cause I had it growing up too, on occasion) it's just too mild... Not enough punch, but it does melt incredibly smooth, which is very nice.. :)

Bob said...

Heh, grilled cheese is the only thing I'll still eat American Cheese Food on. And, like everyone else, that's because of my childhood.

Sharp cheddar is awesome in them, I agree, but I really like a mix of cheeses when I can arrange it. Gruyere and Jack are a great combo for meltability/flavor.

Michele: I wrap grilled cheese in a paper towel to keep the butter from my hands. ;)

Danielle said...

mmmm.....grilled cheese. with horseradish? never even crossed my mind. I bet its pretty darn good. Leave it to you to make a simple grilled cheese into something special :)

Patti T. said...

In the summer when you can get fresh garden tomatoes, I love a good grilled cheese (no American cheese for me either) with cheddar or swiss, open it up right after you get it out of the pan slip in a couple of slices of tomato and close it back up quick, mmmmmmmm. In the winter it's gotta be mustard, the grainy type or brown mustard.