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Alton Brown's grilled grilled cheese is extra gooey thanks to a cheesy mustard mixture melted over charcoal, sandwiched in grilled bread.
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Course: Soups & Sandwiches
Keyword: Comfort Food, Grill, Grilled Grilled Cheese, Hacks, Sandwiches, Vegetarian, Weeknight Dinner

Grilled Grilled Cheese

Grilled Grilled Cheese presented by Alton Brown
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
Yield: 2
Actually grilling grilled cheese over charcoal is the secret to the best version of this comforting sandwich.
99.997 percent of the world's grilled cheese sandwich recipes flat-out lie. Why? Because they're griddled rather than "grilled." Well, the lies die right here, people. Not only is this sandwich cooked on a grill, the cheese that goes into it is cooked on a grill. It's double freakin' grilled!
This recipe first appeared in EveryDayCook.
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  • 4 (1/2-inch) slices hearty country bread
  • 2 tablespoons unsalted butter, at room temperature
  • 3 ounces extra sharp cheddar cheese, grated
  • 3 ounces Gruyere cheese, grated
  • 1 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper

Specialized Hardware

Charcoal chimney
Grilled Grilled Cheese presented by Alton Brown
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
Yield: 2

Procedure

  • Spritz 2 pieces of newspaper lightly with vegetable oil and place in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes.
  • Meanwhile, butter the bread slices on each side. Combine the cheeses, mustard, paprika and pepper in small bowl.
  • Fold a long (24-inches) piece of heavy-duty aluminum foil in half. Set a large metal griddle spatula in the center and fold the sides up around the spatula, forming a tray. Spritz the spatula-tray with vegetable oil. Repeat with a second piece of aluminum foil and another griddle spatula. Divide the cheese mixture evenly between the spatula-trays, and set aside. Set aside two additional 15-inch sheets of heavy-duty aluminum foil.
  • Carefully and distribute the hot charcoal onto one side of the charcoal grate. Set the cooking grate in place and heat for 2 to 3 minutes.
  • Set the cheese-filled spatula-trays on the grill over indirect heat. Cook for 6 to 9 minutes or until the cheese melts and bubbles around the edges. You may have to adjust the placement of the spatula-trays to ensure even melting and keep the cheese from overheating and breaking.
  • Grill the bread for 1 to 2 minutes per side over direct heat.
  • Place 1 slice of bread on each of the reserved sheets of aluminum foil. Pour off excess grease into a bowl, if desired, then drizzle one spatula‚Äôs worth of cheese onto one slice of bread and top with the a second slice of bread. Fold the foil around the sandwich. Repeat with remaining cheese and bread slices, and then return the sandwich packets to the grill over indirect heat for 1 to 2 minutes.
  • Unwrap and serve immediately
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