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 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
3/4 cup milk
Little bit of vanilla
1 tsp sugar
1/6 cup of rice flour
Nice and rich thick sliced white bread (dry and stale is better!)
Saint Andre brie
Maple syrup (for dipping)