If you’re like me, a sandwich can never be too cheesy.
This one is delish dunked in ketchup, sriracha, sriracha-infused ketchup, or, better yet, Roasted Tomato Soup.
Super Crispy and Cheesy Grilled Cheese
Makes 2 sandwiches
4 slices good quality sandwich bread, thickly sliced
3–4 tablespoons salted butter, room temperature*
50–60g old cheddar cheese (preferably orange) or mozzarella cheese, grated
50–60g Monterey Jack cheese, grated
Preheat a non-stick skillet over medium heat.
Set out the four slices of bread and butter one side of each. Place two slices of bread butter side down onto your preheated grill or pan and top with cheese the cheeses, reserving about ¼ cup of the grated cheese for later. Top each with a second slice of bread, butter side up, and cook until the bottom is golden brown and the cheese is starting to melt, about 4 minutes. Flip and cook the other side until golden and the cheese is fully melted.
Remove the sandwiches and scatter the remaining cheese over the bottom of the pan. Allow the cheese to melt and start to get nice and bubbly. Pop the sandwiches on top of the melting cheese and allow it to cook for another minute or so or until the cheese is crispy and lovely. Remove the sandwiches to a cutting board, crispy cheese side up and allow them to cool slightly.
Cut each sandwich in half and serve straight away for optimal gooeyness and crispiness!
*If you don’t have butter at room temp, try using mayonnaise for your grilled cheese. It’s kind of my new favourite thing - it’s so easy to spread and browns up so beautifully!