The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese, and slathering the bread with butter, which crisps it in the pan. Comte is nutty, semi hard, French cheese that when grilled melts into the soft, gooey, pull apart stringy cheese that you look for in a grilled cheese.
The key to getting the flavor out of the comte is cooking over low heat, so it melts slowly
Butter (at room temperature)
4 slices sourdough bread
1 8-oz. piece comté cheese, grated
4 slices sourdough bread
1 8-oz. piece comté cheese, grated
1. Butter both sides of each slice of bread. Put half the grates cheese on one slice and half on another. Top each with remaining bread slices. Heat a pan 9cast iron is best) over medium-low heat.
2. Add sandwiches to the pan and cook, flipping once with a metal spatula, until golden brown and crusty on both sides. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm.
Photo: André BaranowskiThanks once again to Saveur for inspiration
Would you make me some if I asked you? Jokes aside, I really love cheese recipes, these grilled ones included. I remember my grandma used to make one for me. Now, it's my turn to make one for her. And I'll use this recipe. =D
ReplyDeleteAlex Staff