Oh, The Melt has a location in Stanford Shopping Center near where I live.
I am almost tempted to try it. Almost.
Nah, I am certain I can make a better grilled cheese at home. Here's a recipe I just invented while looking at some ingredients I need to use up.
Finely chop a fennel bulb and plenty of garlic. Gently sauté them in a flavorful extra virgin olive oil on medium-low heat.
Strain them out of the pan with a slotted spoon and leave the remaining oil in the pan.
Spread a thin layer of a mild Dijon mustard like Grey Poupon on one side of each slice of bread. This helps the cheese stick to the bread as you assemble the sandwich. A porous bread is nice so the cheese oozes through.
Put a thin layer of sharp cheddar on one slice and a thin layer of Swiss or Jarlsberg on the other. Or whatever you have handy, but you want one cheese to be super flavorful and the other to be stringy as it melts.
Put one slice of bread in the pan (obviously cheese side up!) and add a layer of the veggies on top of the cheese. Put the other slice cheese side down on top.
Don't be tempted to flip it too soon!
Instead, smash it with a spatula repeatedly as it warms up. And move the sandwich(es) around the pan to pick up the rest of that flavored oil you just made.
After some of the cheese oozes through the bread, then you can flip it and give that side the same treatment. The more you smash, the better it gets.
Now that it is nicely stuck together, you can flip it all you want. You will know when it is done.
Of course you can use any vegetable in the middle, I'm just using what I have on hand.
https://www.wired.com/story/how-the-trendiest-grilled-cheese...
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Oh, The Melt has a location in Stanford Shopping Center near where I live.
I am almost tempted to try it. Almost.
Nah, I am certain I can make a better grilled cheese at home. Here's a recipe I just invented while looking at some ingredients I need to use up.
Finely chop a fennel bulb and plenty of garlic. Gently sauté them in a flavorful extra virgin olive oil on medium-low heat.
Strain them out of the pan with a slotted spoon and leave the remaining oil in the pan.
Spread a thin layer of a mild Dijon mustard like Grey Poupon on one side of each slice of bread. This helps the cheese stick to the bread as you assemble the sandwich. A porous bread is nice so the cheese oozes through.
Put a thin layer of sharp cheddar on one slice and a thin layer of Swiss or Jarlsberg on the other. Or whatever you have handy, but you want one cheese to be super flavorful and the other to be stringy as it melts.
Put one slice of bread in the pan (obviously cheese side up!) and add a layer of the veggies on top of the cheese. Put the other slice cheese side down on top.
Don't be tempted to flip it too soon!
Instead, smash it with a spatula repeatedly as it warms up. And move the sandwich(es) around the pan to pick up the rest of that flavored oil you just made.
After some of the cheese oozes through the bread, then you can flip it and give that side the same treatment. The more you smash, the better it gets.
Now that it is nicely stuck together, you can flip it all you want. You will know when it is done.
Of course you can use any vegetable in the middle, I'm just using what I have on hand.