The best grilled cheese ever!

Nate and Heid run the wonderful The American Grilled Cheese Kitchen in San Francisco, and I was lucky enough to be invited into their home to learn some of their grilled cheese secrets. Heidi is the six time National Grilled Cheese Champion, and I have to say, the skillet in the oven technique she taught me has to be one of my favorite things I have ever learned in the kitchen. You have to have a good cast iron pan (my favorite: Lodge Cast Iron skillet) and to be sure to get it nice and hot in your oven. Once you have this basic technique down, all you need is some good bread, cheese, and any host of other goodies you like and you’ll be on your way to making a grilled cheese that’s out of this world!

Here’s the technique, and two different sorts of sandwiches:

The Sandwiches:

The Classic Grilled Cheese

    Buttered Levain Bread
    Sharp Cheddar and California Jack Cheeses

And that’s really it. It’s delicious just like that, but it’s also sort of a blank canvas where you can add caramelized onions, pickles, a little deli meat, or anything else you feel like!

The Sunday Brunch Sandwich

The batter:

    1 egg
    3/4 cup milk
    Little bit of vanilla
    1 tsp sugar
    1/6 cup of rice flour

The sandwich:

    Nice and rich thick sliced white bread (dry and stale is better!)
    Saint Andre brie
    Apricot conserves
    Ripe strawberries
    Maple syrup (for dipping)