Dutch Grilled Cheese Recipes

ULTIMATE GOURMET GRILLED CHEESE

Steps:

• Add 1 1/2 Tbsp butter and olive oil to a skillet and heat over MED-LOW heat. Add diced onions, salt, pepper, fresh thyme and 1 tsp of fresh rosemary to the hot skillet and saute, stirring often, until onions are soft and starting to brown, about 10 minutes.
• Stir brown sugar into the onions and cook another minute.
• Transfer onions to a plate.
• Spread one side of two pieces of bread with a little bit of mayonnaise.
• To the same skillet, add remaining butter and rosemary, and heat over MED heat. Swirl to coat the bottom of the skillet with the melted butter.
• Add both pieces of bread, mayonnaise side down, and cook until bread is golden brown and crunchy, about 2-3 minutes.
• As soon as you add the bread to the skillet, add a bit of cheese to the top of each piece of bread. Once it starts to melt a little, sprinkle a couple tablespoons of the caramelized onions over the top of one of the pieces of bread.
• When the bread is good and golden brown, sandwich the pieces of bread together and cook on LOW until cheese is fully melted.
• Transfer to a plate, repeat with remaining slices of bread and ingredients.
• Slice and enjoy!

THE PERFECT GRILLED CHEESE

Steps:

• Oven method (great for a crowd of six or fewer): Put a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. Make one sandwich per person: Sandwich 2 slices of cheese between 2 slices of bread. Spread or brush the outside of the sandwich with 1 tablespoon of fat. Place on the preheated baking sheet and cook until the cheese starts to melt, about 5 minutes. Flip the sandwich and bake until golden brown, an additional 5 minutes.
• Panini press method (for crispy crunchy sandwich that needs minimal attention): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a panini press to medium heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and place in the press. Close the top and cook until lightly browned and the cheese is melted, 5 to 6 minutes.
• Skillet method (fool-proof and low-tech): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a skillet over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and cook until lightly browned, 3 to 4 minutes. Flip the sandwich, and continue cooking until browned and the cheese is melted, 3 to 4 minutes more.
• Great combos:
• 1. Pepper jack and sourdough, brushed with chili oil
• 2. American and white bread, brushed with butter
• 3. Swiss and rye, brushed with mayo
• 4. Cheddar and brioche, brushed with butter

DUTCH GRILLED CHEESE

Steps:

• In a large nonstick skillet, melt 1 tablespoon butter over low heat.
• Add in the onions; cook very slowly, stirring occasionally, until the onions turn a dark golden color; about 30-40 minutes.
• If the onions start to scorch, add about 1 tablespoon water.
• Remove the onions from the pan and set aside.
• Wipe skillet using a paper towel; do not wash skillet.
• Heat the same skillet over med-high heat.
• Add in the cumin seeds and toast just until they become fragrant, approx 3 minutes; watch carefully because they burn easily.
• Remove the seeds and let cool briefly.
• Do not wash the skillet.
• When the seeds are cool, crush them using a mortar/pestle.
• In a bowl, toss the crushed seeds with the cheese.
• To make the sandwiches: butter one side of each bread slice.
• Place 4 slices on a work surface, buttered side down.
• Distribute the cheese evenly over the 4 slices, then do the same with the onions.
• Place the remaining 4 slices on top, buttered side up.
• Heat the same skillet over med-high heat for 2 minutes.
• Put the sandwiches in the skillet (do this in batches, if necessary), cover, and cook for 2 minutes or until the underside is golden brown and the cheese has begun to melt.
• Uncover and turn the sandwich using an spatula, pressing firmly to flatten the sandwich slightly.
• Cook for 1 minute or until underside is golden.
• Turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely; serve.