Grilled Grilled Cheese
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
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 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-tray's 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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