Jennie Tai
American Grilled Cheese

Happy National Grilled Cheese Month!

Grilled cheese has been one of my favorite sandwiches ever since I was little, and I was once obsessed with trying to make them at home when I was about eight or nine years old. I remember trying to convince my mom to let me finally cook something on the stove for once, and that grilled cheese was the simplest thing that not even a monkey could mess up. Finally, my mom caved in and let me try to make it with a cook book I’d borrowed from the untouched corners of my elementary school’s library. Needless too say, I burned both sides of my sandwich to ash, and my mother laughed at me for a while before she decided to let me in on a little secret I think only Paula Deen was aware of coming out of the womb. The importance of butter… and also patience. The trick with grilled cheese, is low heat, buttered bread – and patience.

Fortunately, my recipe since then has come a long way from wonderbread and kraft singles. Pictured above is a double creme brie and havarti grilled cheese sandwich on wheat (my pointless attempt at keeping this somewhat healthy), slowly pan fried in irish butter, topped with honey apple butter. The sweetness of the apple butter makes the cheese and butter a little less rich and overbearing. If you’re not into the sweet and salty pairings – you can also just pair it with a warm cup of tangy tomato soup instead.

Enjoy!

Ingredients:

  • 2 pads of Irish Butter (or whatever butter / margarine you have available)
  • 2 slices of Wheat Bread
  • Double Creme Brie Cheese
  • Havarti Cheese
  • 2 tablespoons of Honey Apple Butter

Directions:

  1. Heat a flat pan on low heat. (Keep it low so the bread doesn’t burn. There’s no need to crank it any higher than this.)
  2. Place one pad of butter on to the pan.
  3. Place your chopped havarti, and a few slices of brie between your two slices of bread, and your sandwich on the pan.
  4. Cover the pan, and heat for 4-5 minutes on low heat. (Don’t try to speed things up by cranking up the heat, because the bread could burn, and the cheese inside may not melt all the way.)
  5. Uncover the pan, and take out your sandwich.
  6. Melt your second pad of butter, and place the sandwich back into the pan (with the uncooked side facing the bottom).
  7. Cover, and heat for another 4-5 minutes on low heat.
  8. Uncover the pan, take out your sandwich, and cut into a few wedges.
  9. Drizzle your 1-2 tablespoons of honey butter on top, and enjoy!

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