I’m literally calling this next level grilled cheese, because there’s no other way to describe probably the best grilled cheese I’ve ever eaten. I’m a huge grilled cheese fan, and love to play around with different breads, cheeses, meats, and veggies. There’s something about melted cheese that makes me smile.
When I saw Ruth Reichl’s grilled cheese on Food 52, I knew I was looking at something special. It was simple in the sense that it only used one cheese, but she added cheese to the outside of the sandwich as well as the inside. I got excited just thinking about a nice, lightly crunchy cheesy exterior, with a soft gooey melty interior. Whenever I make pizza, I add a little cheese to the baking pan just so I can have crunchy cheese to snack on 😊. What I was most curious about, and then swooning over, was the addition of onion. Four different types of onions to be exact. I used Vidalia, leek, shallot, and green onion. I was a little concerned that the onion may overwhelm the sandwich, but it didn’t. It blended into a nice echo of onion; mild and soft.
I laughed as I put the sandwiches together, because it seemed like a physical impossibility. I mean, you had to butter the inside of the bread (I skipped that part), add mayo to the outside with more cheese, and then, using various laws of physics, figure out how to flip it. Somehow, I managed, and created my own little next level grilled cheese. I think I may put cheese on the outside of all of my grilled cheese sammy’s from now on.
You can find the original recipe here.