April is National Grilled Cheese Month, and you better believe I am celebrating! With cheese being one of my favorite foods, how could I miss such an opportunity??
Grilled cheeses come in all kinds of shapes, sizes, and variations, and across the board, they are almost all good. For dinner one night last week, I decided to stick with a simple but upgraded version of the treat. Not that anybody needs step-by-step instructions on how to make grilled cheese, but just if you are curious to my method, I’ve laid it out for you below. This recipe made two sandwiches, one for me, and one for someone special.
Preheat oven to 400 degrees. Combine two tablespoons of melted butter, an eighth teaspoon of ground red pepper, and an eighth teaspoon of fresh-ground black pepper in a small bowl, then set aside. These are rough measurements here, by the way; this isn’t an exact science.
Take four slices of bread – I’m using a specialty whole grain bread, mainly because there’s a larger surface area, and more is always better when it comes to grilled cheese – and rub one side of each slice with garlic. Place the slices, garlic-rubbed side down, on a clean work surface, then generously heap on slices of your cheese of choice. For this project, I went with two delicious varieties of Gouda, a Wisconsin and a Rembrandt. Once artfully arranged, top with the remaining bread slice, garlic side up.
Heat a large skillet over medium heat. Coat one side of the sandwiches with the butter mixture, then place (buttered side down) in the hot skillet and cook until golden – about two minutes. Apply the remaining butter mixture to the tops of the sandwiches, then flip and cook for another couple of minutes. Transfer the sandwiches into the oven to fully melt the cheese and keep everying warm while you are preparing the rest of your meal, which in my case was sautéed fresh spinach and sliced tomato.
Serve hot, and take delight in your cheesy creation!