The grilled cheese takes two hours to make, but I swear it’s worth it. Please, PLEASE use good cheese. I prefer Tillamook, the meltiest, gooiest, tastiest cheese there ever was.
WHY IT TASTES GOOD: The bread is fresh. Fresh bread is soft. Fresh grilled bread is soft on the inside and perfectly toasty on the outside. Also maybe it’s just me but I miss going to the grocery store and seeing/smelling the fresh bread….lawdhammercy.
WHAT YOU’LL NEED:
- This bread from Modern Honey
- Cheese (I used Tillamook cheddar)
- Panini press, George Foreman grill, or two frying pans
HOW TO MAKE IT:
- Make this bread. I love this recipe from Modern Honey. So simple, easy and turns out just like the picture!
- Let bread chill for at least one hour. Seriously, if you don’t, the bread will squish when you cut it and you’ll really want chilled firm bread to properly honor the cheese.
- Slice completely cooled bread into ⅙ or ¼ lengths. Load up with the cheese of your choice. Place on a panini press or, in my case, a George Foreman grill, and grill until crispy lil stripes show up and cheese is melty.
- If you don’t have a panini press, you can put the sandwich in a pan and press it using another pan placed directly on top of the sandwich. I did this for years.
- Enjoy!