Description
Looking to break grilled cheese naturally? Discover the best tips and solutions for a perfect grilled cheese sandwich. Try it now!
Ingredients
Scale
- 2 slices quality bread (sourdough, country white, or brioche work best)
- 2–3 tablespoons (28-42g) unsalted butter, softened
- 4 ounces (113g) cheese blend (combination of medium and high-melt cheeses) – 2 ounces (56g) sharp cheddar, grated – 1 ounce (28g) low-moisture mozzarella, grated – 1 ounce (28g) gruyère or fontina, grated
- ¼ teaspoon (1g) garlic powder (optional)
- Pinch of kosher salt
- Foil-wrapped brick or heavy cast iron pan (for pressing)
- Non-stick skillet or well-seasoned cast iron pan
Instructions
- Step 1: Prepare Your Workspace Begin by setting out all ingredients at room temperature for 15-20 minutes before cooking. This especially applies to the butter and cheese – room temperature cheese melts more evenly, while softened butter spreads without tearing the bread. Grate all cheeses and combine them in a bowl, tossing with optional garlic powder if using.
- Step 2: Assemble The Sandwich Lay your bread slices on a clean work surface. Distribute the cheese mixture evenly over one slice, leaving a small margin at the edges (about ¼ inch) to prevent cheese from leaking during cooking. This border is crucial for creating a sealed **Brick Grilled Cheese** without messy overflow. Top with the second bread slice and press gently to set the sandwich.
- Step 3: Prepare The Pan Place your skillet over medium-low heat and allow it to warm gradually. Add 1 tablespoon of butter and swirl until melted but not browned. The butter should coat the pan evenly but not sizzle aggressively – if it does, your pan is too hot.
- Step 4: Initial Cooking Place your sandwich in the pan and let it cook undisturbed for 2 minutes. This allows the bottom slice to begin forming a crust before applying any pressure. You’ll notice the bread starting to take on a light golden hue around the edges.
- Step 5: Apply The Brick Carefully place your foil-wrapped brick (or second heavy pan) on top of the sandwich, applying even pressure. Cook for another 2-3 minutes until the bottom is deep golden brown. The weight should be substantial enough to press the sandwich firmly without completely flattening it.
- Step 6: Flip And Finish Remove the brick, add another tablespoon of butter to the pan, and carefully flip the sandwich. Reapply the brick and continue cooking for 2-3 minutes until the second side reaches golden-brown perfection and cheese is completely melted. If needed, you can cover the pan for 30 seconds to help the cheese melt without over-browning the bread.
- Step 7: Rest And Serve Transfer your **Brick Grilled Cheese** to a cutting board and let it rest for 1 minute before cutting. This brief rest allows the molten cheese to set slightly, giving you clean, impressive cheese pulls when you slice diagonally. Serve immediately while still warm and at peak deliciousness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg