My version of a healthier grilled cheese sandwich that smells amazing, and beautifully toasted bread with a filling that oozes trying to escape from being sandwiched. I thought a grilled cheese sandwich is supposed to be meant for everybody. it is incontrovertible and it always makes a hit, don't you think?
3 Tips for a grilled cheese sandwich
- How to make grilled cheese sandwich? What matters the most is not the bread, (but you might want to get real and make your own hearty long loaf bread )and not the filling either. The heat is the most important. What good does it make when the bread is burnt? This is not a steak that you need a quick searing. You have to dial it back. This is why using a medium-low heat is a surefire technique to allow the cheese melt as the bread gradually turns to golden brown.
- A sophisticated, grown-up grilled cheese sandwich is made of sturdier bread and cheeses that melt well. Adding avocado, some greens and tomatoes is the ultimate leaning towards the brighter side so as not to beat up yourself.
- Choose a good cheese and grate it yourself.
What cheese to use?
We are talking sophistication and grown-up sandwiches here, but I believe you must be a graduate of the kraft American single cheese - yes, this famous processed food gives that glorious melting experience which is the point in making a hot toasted sandwich. But then, we are here to create our go signature gourmet sandwich for us to be famous at least to our love once and to our neighbor.
My go-to cheese is a combination of mozzarella and cheddar. It gives that ideal texture and flavor. I enjoy the stringiness that comes with it. To make it even simpler and affordable, I always have a block of marbled cheddar cheese on hand and grate it or slice it myself for a grilled sandwich. Why? who wouldn't love those two dimensions of color - and then finish with parmesan cheese the way I make garlic bread, it is beautiful and it tastes spectacular like all other grilled sandwiches. Cheese is limitless, there are many amazing good melting kinds of cheeses like provolone, gouda, sharp cheddar, blue cheese, Monterey Jack, and many more. Either you combine them or use just one kind.
What makes a heathier grilled cheese sandwich?
I know what your thinking, sometimes I think it that way too- bread, cheese and butter, no question about that. That's why adding avocado, and microgreens or any greens will jazz up nutritionally in addition to being happy and content which means nutritionally delicious and emotionally happy. I'll leave it to you and maybe come back to me later and tell me after you made one.
To sum it up
Nothing beats a homemade grilled cheese sandwich, really! All you need is a nice sturdy bread, real cheese that you slice or grate yourself, any fillings you feel like eating, and grill over moderate heat. I suggest serving it along with the best winter tomato soup. It tastes divine.
Balance me grilled cheese sandwich
- Large frying pan, grater
- 8 slices Crusty bread or any bread of your choice (not more than ½ inch thick)
- 4 tablespoon s Olive oil
- 4 tablespoon melted unsalted butter
- 12 ounces Grated cheese or 8 slices of cheddar, guada, havarti or other good melting cheese, or a combination of all
- 1 large Tomatoes, cut into 8 thin slices.
- 2 cups Microgreens, spinach, baby kale or arugula
- 1 large Avocado - pitted, peeled and slice thinly (not too thin but not more than ¼ inch thick. Horizontally or crosswise
- 6 ounces Grated parmesan cheese (optional)
- Combine olive oil and butter and evenly coat one side of each bread. Set the oven rack at the upper third and preheat the oven to broil.
- On a flat surface, place four slices of the bread coated with olive oil side down. Stack the cheeses, tomatoes, microgreens, and avocado evenly divided into the bread except for the parmesan cheese if using. Place the other slice of bread on the top with the olive oil side up.
- Set the grill pan or frying pan over medium-low heat. Place the sandwich into the pan and grill or toast until the bottom is nicely golden brown. Gently flip the sandwich and continue cooking until nicely brown and the cheese melted, about three minutes for each side. Divide the remaining parmesan cheese on top of the grilled sandwiches and transfer it into the preheated oven. Broil for a minute or when the cheese melts and browns a little. serve immediately.
- The oven is not needed if you are not using parmesan cheese. Instead, after you turn the sandwich for the second side to be grilled, put the lid on to help the cheese melt. Serve right from the grill pan.
- Bread is not limited, use any bread you prefer.
- Use butter in place of olive oil or a combination of both.