First, don’t be stingy with the butter. This is no time for calorie counting. Your goal is the perfect grilled cheese sandwich, not a thinner waistline. Keep your heat on medium-low, and take your time cooking, three to four minutes per side. If the heat is higher, you risk burning the bread before the cheese inside melts.
As you see, the real secret to the perfect grilled cheese is slow frying. And, a little touch of garlic on the bread. Get cooking and don't forget to print the recipe below!
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Garlic grilled cheese
2
5 minutes
15 minutes
20 minutes
1 loaf sourdough country bread
1/2 cup sharp cheddar
1/2 cup mozzarella
1/2 cup monterey jack
2 cloves whole peeled garlic
1/3 stick butter
2 teaspoons olive oil
salt to taste
Slice bread into 6 half-inch pieces.
Melt butter and olive oil in pan and coat each side of bread.
Toast 1 side of 4 pieces and both sides of 2 pieces of bread till dark brown but not burnt.
Use the garlic to rub all over bread, using the crustiness of the bread to lightly grate the garlic.
Mix cheeses and evenly spread cheese on one piece of bread. Lightly sprinkle with salt, top with another piece of bread. Add cheese and salt again and top off with another piece of bread. Toast until dark golden brown, and cheese is melted.
If needed to help melt cheese, put 2 teaspoons of water in the pan and cover to let steam. Don't worry this won't make grilled cheese soggy, it'll just help melt the cheese.
