, starts off like any grilled cheese. You take good brioche, good gruyère and sandwich them together. But here's where the recipe veers from grilled cheese tradition. Instead of buttering the outside of the bread , Keller’s recipe calls for
, in a pan and sliding the sandwich in. The sandwich cooks for one side for a minute and a half, then on the other side for 30 seconds. Then Keller has you addbutter to the top of the sandwich, throw it on a sheet pan, and slide it into a 350°F oven. The sandwich toasts and melts for 2-5 minutes, and then it's ready. But only after you cut off the crusts.I tried this recipe at home. And I liked it. But it seemed a little fussy.
So I tried again. Inspired by the teaspoon of butter Keller spreads on his sandwiches before baking—and inspired by my—I tried a different method. I treated my grilled cheese like a steak. Which is to say, I basted it. I cooked the sandwich per Keller's method up until the point when it's supposed to go into the oven. I added a few tablespoons of butter into the pan, tilted the pan towards me, and basted the sandwich with the now-melted butter for 30 seconds. The bread soaked up the butter like a champ, getting extra crisp and golden and, well, buttery. It was a beautiful sight.
Now, is the resulting grilled cheese for everybody? No. This is not for the faint of heart. Nor is it for people who are on the run—this way of making grilled cheese takes a little longer than most. But it
I work in a restaurant that makes the best grilled cheese. Put a piece of top buttered foil in the oven. Put 2 pieces of bread down on the foil. Put 2 pieces of cheese on each slice. 3 minutes, check for browning of bread on the bottom. Take out and put it bread slices together.
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