Wednesday, May 28, 2014

Grilled-grilled cheese - living up to the hype?

A week or two ago, Tracy from Shutterbean posted a video of Alton Brown making grilled-grilled cheese.  (Cheesy goodness aside, the video is an excellent example of how charming Alton Brown is.  Check it out.)

Jordan and I were inspired to make our own grilled-grilled cheese!  We didn't have all the necessary parts, but we decided to make up what we didn't have.  Necessity is the mother of melted cheddar, or something to that effect.

The grill master, hard at work.

Bread, getting all kinds of toasty.

Cheese boats!

As you can see, one of the necessary items we don't have are the metal spatulas to rest the "cheese boats" upon.  As we came to find out, those actually ARE necessary, as the tinfoil bends too much when you're trying to scrap the cheese onto the bread.  Live and learn.

Onto list-y, official-type stuff:

Changes we made:
- different cheese ratios: we included Romano and Muenster, along with the cheddar and Gruyere.
- we used cayenne pepper instead of dry mustard.
- we made two sandwiches and two quesadillas, since we ran out of bread.

It wasn't overwhelmingly good, but it's worth another shot.  We would use MORE cheese next time, since the bread-to-cheese ratio was too high.  It didn't seem to "glue" the bread together, as it should, or seem gooey enough inside the quesadilla.  And maybe invest in some real spatulas!

Have you had any recent culinary adventures?


  1. That is certainly an adventure! And a little more exciting than your average grilled cheese, I'm sure!

  2. Ooooh, I will have to try this! We grill just about everything- even salad- but never a sandwich! Thanks for the tips!