Grilled Cheese Kitchen by Heidi Gibson

Author:Heidi Gibson [Heidi Gibson and Nate Pollak]
Language: eng
Format: epub, azw3
Publisher: Chronicle Books LLC
Published: 2016-08-14T16:00:00+00:00

Serves 15 to 20

1 cup [220 g] salted butter, at room temperature

42 slices rustic artisan bread such as sourdough or levain, preferably cut from 5 to 6 boules (see recipe introduction)

21 slices mild, medium, or sharp Cheddar cheese

21 slices Monterey Jack cheese

14 strips thick-sliced bacon, cooked until crisp and drained

2 jalapeño chiles, cut crosswise into slices about 1/4 in [6 mm] thick (see Note, page 150)

1 can processed cheese spread with a decorative nozzle, any flavor (optional, but hilarious)

1) Spread the butter on one side of each bread slice, dividing it evenly. Place ten slices, buttered-side down, on a clean cutting board or counter top. Place one slice of Cheddar, one slice of Jack, and another slice of bread, buttered-side up, on top of each. Move the ten plain cheese sandwiches onto one of the baking sheets (it’s okay to crowd them).

2) Next, place seven pieces of bread, buttered-side down, on the cutting board. Place one slice of Cheddar, two strips of bacon, one slice of Jack, and another slice of bread, buttered-side up, on top of each. Move the seven bacon-cheese sandwiches onto the second baking sheet.

3) Next, place four pieces of bread, buttered-side down, on the cutting board. Place one slice of Cheddar, three or four rounds of jalapeño, one slice of Jack, and another slice of bread, buttered-side up, on top of each. Move the jalapeño-cheese sandwiches onto the third baking sheet. (At this point, you can wrap the baking sheets tightly with plastic wrap and refrigerate for up to 1 day.)

4) Preheat the oven to 350°F [180°C] and preheat your griddle to medium-high. While the oven is heating, get your workspace ready for assembly. Have a spatula, clean cutting board, and bread knife close by. Remove the bottoms from all of the springform pans. Place a serving platter at least 12 in [30.5 cm] in diameter nearby and place the large springform ring, snapped closed, on top of the serving platter. (Or just assemble on your serving surface.)

5) Place the baking sheet with the plain cheese sandwiches in the oven and bake for 2 to 3 minutes, or until the cheese is beginning to melt. (If the sandwiches came straight from the refrigerator, it may take another minute or two.) The bread will not be very brown, but don’t worry; this step is to get the cheese melting. Remove the baking sheet from the oven, set aside, and put the bacon sandwiches in the oven for 2 to 3 minutes. Meanwhile, move the plain sandwiches to the hot griddle. Watch the sandwiches on the griddle carefully; they will toast quickly, 30 to 60 seconds on the first side. Turn and brown on the second side, then transfer to a cutting board. The bacon sandwiches should be coming out of the oven right about the time the plain sandwiches are coming off the griddle. When there is space on the griddle, add the bacon sandwiches, and place the jalapeño sandwiches in the oven for 2 to 3 minutes.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.