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dyany

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best grilled cheese EVER
« on: September 30, 2021, 02:01:22 pm »
    Got this from Alton Brown (of course), but it is amazing! You do need 2 heavy pieces of cast iron, like 2 skillets of differing sizes so they can nest, or, like we used, a griddle and a large skillet. Make sure the bottom of the smaller one is relatively clean.

    Ingredients:
    country bread (not too thick, but medium thickness)
    ghee
    fresh ground pepper
    dijon mustard
    3 ounces of fancy meltin' cheese (gruyere, fontina, gouda, sharp cheddar, young asiago, etc.) in the combo of your choice, SHREDDED

    Method:
    • on 2 burners, heat both pans on HIGH for 5 minutes or so (you may want the vent/fan on)
    • Meanwhile, prep both pieces of bread by spreading ghee on one side. Flip one piece over and spread the non-ghee side with dijon, put a little pepper on it, and pile on the cheese. Yes, all of it. It's a LOT of cheese. Push it down a little to help it stay.
    • Once the pans are super hot, turn the burners OFF (if you have an electric stove, this won't really turn the heat off quickly so you may need to have the pans heating longer and turn them off about 30-60 seconds earlier) and move the cheese-mounded bread, ghee side down, to the bigger pan, quickly put the other piece of bread (ghee side up) on top, and put the smaller hot pan on top of the sandwich.
    • Let the residual heat sear that sandwich while the weight squishes it for 3-5 minutes. Yes, some cheese will leak out. That's good when it's crispy.
    • When it's perfectly golden brown & delicious, remove the top skillet and move the sandwich to a plate. Let it rest for about a minute before devouring.
When day comes we step out of the shade,
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we're brave enough to see it
If only we're brave enough to be it
 
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