Grilled cheese is a favorite in my house, but I have to give credit to my significant other for being the king of grilled cheese sandwiches. He knows just how long it takes to get a sandwich crispy without burning it, a skill of a true grilled cheese master.
Cheddar is a great cheese choice because it melts well, it's readily available and it tends to be cheaper than other gourmet cheeses. This recipe switches things up by using gruyere, a cheese that's sharp and sweet and pairs well with the white cheddar.
For bread, Texas Toast is buttery, making it perfect for grilled cheese, but it also stands it's ground and doesn't fall over when you pinch a corner and hold it up. If you can't find Texas Toast near you, look for a sourdough or other white bread with thick slices.
Jalapeno butter really makes this sandwich, giving it lots of flavor and a hint of heat. Infusing butter with spices or flavor is a great way to add something extra to your grilled cheese that doesn't overpower the cheese itself.
This recipe makes more butter than what we needed for two sandwiches, so making it in a resealable container allows you to plop a lid on it and set in the fridge for another sandwich on another day. Use ½ cup of shredded cheese per sandwich, or more if you like.
Gruyere and White Cheddar Grilled Cheese and Jalapeno Butter
Makes 2 sandwiches
- 1 stick unsalted butter
- 2 jalapenos, de-seeded
- 3 cloves roasted garlic
- Texas Toast
- 4 oz Gruyere cheese, grated
- 4 oz White Cheddar cheese, grated
1. Set the butter in a resealable container and let it sit at room temperature until soft and spreadable. Grate the garlic and the jalapenos. Add it to the butter when it's soft and mix with a fork until everything is combined.
2. Warm up your pan on medium heat. Mix both of your grated cheeses together in a bowl.
3. Butter one side of each slice of bread. Put a buttery-side of Texas Toast down on the hot pan. Add ½ cup of your blended shredded cheese to the toast. Top it with the other buttered Texas Toast with the butter on the outside.
4. Cook until golden brown on one side, 1-2 minutes. Flip and repeat.
Pro-Tip: Always wear gloves when you work with jalapenos. Don't be like me when I sliced 20 jalapenos for pickling and then tried to take my contacts out of my eye. Ouch!
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post's Taste section and Tastespotting.com. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.
Take a look at homes across the world that can light up any night! After thought, money, and a lot of setup these homes are ready for the holiday season.
Parents have a first amendment right of religion and the right to raise their children as they see fit, as long as it does not endanger their children But what happens if parents of differing faiths divorce or separate and they disagree on whose religion the children should follow?
Maranda sits down with Michael Reiffer from Pine Rest Mental Health Services to talk about the holiday blues.