Cook: Fancy Grilled Cheese Sandos
Grilled cheese sandwiches are such a fun comfort food that surely reminds everyone of childhood. I spiced up this version using caramelized jalapenos and shallots, fancier cheese and adding ham. I’ve also made it just using caramelized shallots, onions and scallions. It’s really up to you and whatever extra veggies you have lying around. I also love to serve it with tomato soup (duh) and have a version of my homemade tomato soup coming soon.
My top secret weapon for making the best grilled cheese sandwiches is to ditch the butter and start slathering your bread with mayo. Yes, mayo! If you don’t like mayo, don’t worry - you can’t taste it. But, it will produce the best textured bread with a light brown crispy crust that envelops your cheesyyyy filling.
Ingredients:
Sourdough bread (my personal favorite)
A combination of cheeses: I like to use gruyere, cheddar and pepper jack.
1 tbsp olive oil
1 jalapeno, shallot, or thinly sliced white or green onions (any combination or just using one will do!) I even used leftover mustard greens once, and it was great!
Brown sugar
Kosher salt
Fresh deli ham - optional (not the kind that comes in a container)
Directions:
Heat up olive oil in a pan over medium heat. Sautee the jalapeno, shallot, green onions/white onions for about 7 minutes until they are browned. Halfway through, add in some brown sugar to taste and Kosher salt for balance. Set these aside. Turn off the heat.
Spread mayo on one side of each piece of your bread. Stick these (mayo side down) in your pan. Turn on the heat to medium and spread your cheese evenly on the bread. Add ham now if you’re using it. Put a spoonful of your jalapeno/onion relish on top of the and add your last layer of cheese. Add the last slice of bread (mayo facing the top). If you keep the cheese touching the bread on both sides, it’ll melt the best since it’s closer to the pan then being in the middle.
Cook your sandwich for 6-7 minutes until the bread is a nice golden brown. Flip and then brown on the other side. Starting the pan without heat will ensure a nice even crisp for both sides of the bread. Once you’re done cooking, transfer the sandwiches onto a cutting board and slice in half. Don’t forget to serve this with some homemade tomato soup. Or, if you’re in a pinch, canned or box will do!
Don’t be afraid of cooking with mayonnaise!
Layer on all you ingredients.
Cut in half and enjoy.