Grilled cheese sandwich is a classic from American cuisine. Perfect for days when you can't be bothered to start a diet.
Recipe for the best grilled cheese sandwich
Grilled cheese sandwich is a classic from the American kitchen.
Great for days when you just don’t feel like starting the diet
Here it comes in my version.
Servings: people
The best Grilled cheese sandwich
Grilled cheese sandwich is a classic from American cuisine. Perfect for days when you can’t be bothered to start a diet.
Equipment
- Cutting Board
- Knife
- Frying Pan
- Grater
- Pot
- Sieve
- Brush
Ingredients
Garlic Oil
- 10 cloves Garlic
- 368 gram Olive Oil
Mushroom ketchup
- 200 gram Shiitake Mushrooms
- 100 gram Mushroom
- 1 pcs. Shallots
- 3 cloves Garlic
- 27 gram Olive Oil
- 30 gram Tomato Puree
- 90 gram Sherry Vinegar
- 28 gram Brown sugar or to taste
- 1 pinch Chili Flakes
- Water a little
- Salt and Pepper
Also
- Bacon Crisp and cut into smaller pieces
- Arugula cut into smaller pieces
- 4 slices Bread light
Cheese
- cheese 4 types of cheese: Gruyere, aged cheddar, pepper cheese from Thiese, and a bit of firm mozzarella
Instructions
Cheese
- For this sandwich, I used 4 types of cheese: Gruyere, aged cheddar, pepper cheese from Thiese, and a bit of firm mozzarella.
- Grate the cheese on the coarse side of the grater and mix it all together.
- Put oil and peeled garlic cloves in a pot and heat it up.
- Let it simmer gently until the garlic starts to get a little color.
- Strain the oil.
- Save the garlic cloves for something else, like a salad or another type of sandwich.
- Chop shallots and garlic and sauté them in the oil until they become transparent.
- Chop the mushrooms very finely and add them to the pan.
- Let them cook with the onions until most of the moisture from the mushrooms has evaporated.
- Add concentrated tomato paste and let it sauté for about a minute.
- Add sherry vinegar, brown sugar, chili, and a little water, and let the mixture simmer until it thickens slightly.
- Season with salt and pepper – adjust the amount of brown sugar if needed.
- Let the mushroom ketchup cool.
- Mushroom ketchup can keep in the fridge for about a week and can be used for many other things.
- Brush the bread slices with garlic oil and toast them on a griddle or a large pan.
- When they are golden on one side, remove half of the slices and set them aside, while the remaining slices are flipped and toasted on the other side.
- Then remove them and spread one side with mushroom ketchup.
- Place the other slices back with the untoasted side down and add a generous layer of cheese on each slice followed by pieces of bacon.
- Cover with a melting dome (or a lid) and let the cheese melt.
- Then add some arugula to each slice and place the toasted slices with mushroom ketchup on top.
- Cover again with the lid and let them heat for another half a minute.
- Remove them and serve immediately!