The Art of Grilled Cheese Making: A Journey of Flavors and Techniques

As we begin our journey to create the ultimate grilled cheese sandwich, we start with the foundation of any great dish - the ingredients. We are using sharp cheddar cheese as our primary melter, which provides a nice balance of flavor and texture. The cheddar is essential for its ability to melt well and add a rich, tangy taste to our creation.

Next, we add some thin sliced bread, specifically Granny Smith apples, to provide a sweet and crunchy element to our sandwich. We're using thin slices of bread because it allows the cheese to melt evenly and provides a gentle texture that complements the crunch of the apple. This is where the importance of regulation comes in - we need to follow the traditional guidelines for making the perfect grilled cheese.

Now, let's talk about one of my favorite ingredients - cherry pepper relish. This adds a tangy and spicy kick that elevates our sandwich from ordinary to extraordinary. We're using it sparingly because too much can overpower the other flavors, but just enough gives us that perfect balance of heat and flavor. The relish also helps to add a bit of freshness to the dish, making each bite feel revitalized.

Moving on, we have two slices of brie cheese, which adds an extra layer of creaminess and funkiness to our sandwich. Brie is a great choice because it melts beautifully and has a rich, buttery flavor that pairs perfectly with the cheddar. The combination of the two cheeses provides a delightful contrast of textures - the sharpness of the cheddar and the softness of the brie.

As we prepare our pan for cooking, we want to get the temperature just right. We're aiming for medium-high heat, but not so hot that it burns the bread or undercooks the cheese. This is where patience comes in - we need to cook each side slowly and carefully to achieve that perfect golden-brown crust.

Now, let's talk about adding a lid to our pan. By covering the sandwich with a lid, we create a gentle steam environment that helps melt the cheese evenly and prevents the bread from burning. This technique is similar to cooking in a diner, where the lid is used to trap heat and moisture.

But what really sets our grilled cheese apart is the addition of a special sauce - a creamy honey dijon mustard. By whisking together stone-ground dijon mustard, mayonnaise, and a drizzle of honey, we create a tangy and sweet condiment that complements the flavors in our sandwich perfectly. This sauce adds an extra layer of depth to our creation, making each bite feel like a culinary experience.

As we plate our grilled cheese, we want to present it in the most appealing way possible. A little bit of dewy water on top can make all the difference - it adds a touch of freshness and helps bring out the flavors in the dish.

The final step is to indulge in our creation. We take that first bite, and it's like a party in our mouths - the sweetness of the apple, the spiciness of the relish, the creaminess of the brie, and the tanginess of the mustard all come together in perfect harmony. This grilled cheese sandwich is truly one for the ages, and we can't wait to share it with you.

As I take another bite, I'm reminded of my first experience having a grilled cheese with ketchup - it was in Denmark, and it completely changed my perspective on this classic comfort food. Since then, I've been experimenting with different ingredients and techniques to create the ultimate grilled cheese sandwich.

The key to making an amazing grilled cheese is balance - we need a combination of flavors, textures, and temperatures that come together in harmony. By using sharp cheddar cheese, thin sliced bread, cherry pepper relish, brie cheese, and creamy honey dijon mustard, we've created a truly exceptional sandwich.

One of the things I love about making grilled cheese is the freedom to experiment with different ingredients and techniques. Whether you're using four slices of bread or one, it's all about finding that perfect balance of flavors and textures. So don't be afraid to try new things and push the boundaries of what a traditional grilled cheese can be.

As we finish our article, I want to leave you with a parting thought - the art of grilled cheese making is all about creativity and experimentation. By embracing this mindset, you'll be well on your way to creating some truly unforgettable sandwiches that will make everyone around you jealous.

"WEBVTTKind: captionsLanguage: enit's my apple cheddar and brie grilled cheese right it's like a polishery board in sandwich form starting with the bread we got some cranberry walnut bread right right yellow fresh right from the bakery beautiful the first thing i like to do before i start building my grilled cheese right it may seem sacrilege but i like to spread butter room temperature butter on the outside and how are we spreading this kids crosstalk it is a must always right just enough to coat it why is that because some people just drop drop the butter in the pan okay right and then you burn up the butter you brown half the butter or whatever and this way you get all the butter you need full coverage right so you get that golden brown crust that we all love too so i'm gonna get going with this one starting with some very sharp cheddar cheese right love it now i'm holding it like this so i don't get the butter on the board you see as i'm doing here next you take three slices of granny smith apples and your bread my add is thin sliced bread exactly that's not regulation it's not regulation next watch this i'm just going to kind of keep it like that we got some of my favorite ingredient on the planet nice little kind of tang and heat you need with this some cherry pepper relish right so this is going to go on this end and we're gonna spread this ever so gingerly again crust to crust so every bite you get a little impacts that punch right now of course this is not in a lot of grilled cheeses these days but i'm putting it on mine since it is fall the funkiest the funnest melting cheese a little brie two slices of that and there you go the ingredients for the interior right we got the flavor inside that bread with the cranberry so you got sweetness you got spice you got butter you got sharp cheddar you got funky brie you got spicy you know what else you got what else you got look at this pan right what what temperature do we cook grilled cheese is that right medium high medium-low actually oh yeah cause you want to melt that inside this is actually i could already tell this is a little hot right so i don't want it to so what happens right you end up toasting the exterior of the bread too quickly and the inside still cold and we really want all these flavors to melt brie is pretty hearty i mean it melts nice but it needs a fair amount of heat so this is going right on there gentle sizzle and to help mimic that dome do what we do with the diner we're just gonna do a nice little lid on this right we're just gonna let it kind of very low like medium low almost touching low okay we're gonna flip it once put the lid back on how do we know it's done the inside looks gooey it looks ready to go but another thing you can do to help expedite it and i've done this in this pan is that you could do it in two seconds yeah right so i just want to show you guys it's not cheating right if you're doing four sandwiches obviously do it this way but if you're just doing two or one this way you can kind of get everything nice and toasty in the middle so we can sit there oh oh look at that bread um that's it right there right so every great sandwich needs a great sauce or dipping thing yeah so we got some great stone ground dijon mustard add a little honey to this and just a little mayonnaise quick pantry pull right or right from the fridge and you make a creamy honey dijon which also pairs so nice with this and we can put this right in the little side car here so we could dip it in look at that i'll never forget first time ever i had a grilled cheese with ketchup it was in denmark oh i like a grilled cheese with ketchup yeah so good i love a dip now okay let me actually i need a knife for this because we must so you can use this you could use other cheese like manchego mozzarella glutathione would be great group year two anything kind of nutty and hearty right but what i like about using both debris it's got a totally different texture with the cheddar cheddar is not it's a good melting cheese but after a certain point it kind of stops that pullability you know so you get the flavor of the sharpness from the cheddar with the funkyness oh yeah you have a party and you've got leftover cheese from your cheeseboard this is the perfect thing to make beautiful oh man this is gooey this is gooey oh oh oh oh oh oh look at this all right who wants something i want some all right i'm gonna plate it nice for you i'm gonna give you a little dewy bite okay we won't deny you that oh look at that so easy all right you guys want to try too huh mm-hmm qualify my pallet jeff see i'm i'm putting this brie bite right back on there oh man i get so excited don't i yes i don't get to make a lot of sandwiches here so when i do i i like to really lay it on jeff it's so well balanced having that kind of sweet tart apple on there then the spicy relish kicks in and the creamy i didn't make one for my funky brie and the sharp cheddar and then you've got the really good mustard honey sauce youit's my apple cheddar and brie grilled cheese right it's like a polishery board in sandwich form starting with the bread we got some cranberry walnut bread right right yellow fresh right from the bakery beautiful the first thing i like to do before i start building my grilled cheese right it may seem sacrilege but i like to spread butter room temperature butter on the outside and how are we spreading this kids crosstalk it is a must always right just enough to coat it why is that because some people just drop drop the butter in the pan okay right and then you burn up the butter you brown half the butter or whatever and this way you get all the butter you need full coverage right so you get that golden brown crust that we all love too so i'm gonna get going with this one starting with some very sharp cheddar cheese right love it now i'm holding it like this so i don't get the butter on the board you see as i'm doing here next you take three slices of granny smith apples and your bread my add is thin sliced bread exactly that's not regulation it's not regulation next watch this i'm just going to kind of keep it like that we got some of my favorite ingredient on the planet nice little kind of tang and heat you need with this some cherry pepper relish right so this is going to go on this end and we're gonna spread this ever so gingerly again crust to crust so every bite you get a little impacts that punch right now of course this is not in a lot of grilled cheeses these days but i'm putting it on mine since it is fall the funkiest the funnest melting cheese a little brie two slices of that and there you go the ingredients for the interior right we got the flavor inside that bread with the cranberry so you got sweetness you got spice you got butter you got sharp cheddar you got funky brie you got spicy you know what else you got what else you got look at this pan right what what temperature do we cook grilled cheese is that right medium high medium-low actually oh yeah cause you want to melt that inside this is actually i could already tell this is a little hot right so i don't want it to so what happens right you end up toasting the exterior of the bread too quickly and the inside still cold and we really want all these flavors to melt brie is pretty hearty i mean it melts nice but it needs a fair amount of heat so this is going right on there gentle sizzle and to help mimic that dome do what we do with the diner we're just gonna do a nice little lid on this right we're just gonna let it kind of very low like medium low almost touching low okay we're gonna flip it once put the lid back on how do we know it's done the inside looks gooey it looks ready to go but another thing you can do to help expedite it and i've done this in this pan is that you could do it in two seconds yeah right so i just want to show you guys it's not cheating right if you're doing four sandwiches obviously do it this way but if you're just doing two or one this way you can kind of get everything nice and toasty in the middle so we can sit there oh oh look at that bread um that's it right there right so every great sandwich needs a great sauce or dipping thing yeah so we got some great stone ground dijon mustard add a little honey to this and just a little mayonnaise quick pantry pull right or right from the fridge and you make a creamy honey dijon which also pairs so nice with this and we can put this right in the little side car here so we could dip it in look at that i'll never forget first time ever i had a grilled cheese with ketchup it was in denmark oh i like a grilled cheese with ketchup yeah so good i love a dip now okay let me actually i need a knife for this because we must so you can use this you could use other cheese like manchego mozzarella glutathione would be great group year two anything kind of nutty and hearty right but what i like about using both debris it's got a totally different texture with the cheddar cheddar is not it's a good melting cheese but after a certain point it kind of stops that pullability you know so you get the flavor of the sharpness from the cheddar with the funkyness oh yeah you have a party and you've got leftover cheese from your cheeseboard this is the perfect thing to make beautiful oh man this is gooey this is gooey oh oh oh oh oh oh look at this all right who wants something i want some all right i'm gonna plate it nice for you i'm gonna give you a little dewy bite okay we won't deny you that oh look at that so easy all right you guys want to try too huh mm-hmm qualify my pallet jeff see i'm i'm putting this brie bite right back on there oh man i get so excited don't i yes i don't get to make a lot of sandwiches here so when i do i i like to really lay it on jeff it's so well balanced having that kind of sweet tart apple on there then the spicy relish kicks in and the creamy i didn't make one for my funky brie and the sharp cheddar and then you've got the really good mustard honey sauce you\n"