Terrace Lounge Grilled Cheese

By: Eric Maczko

grilled-cheese-filter

Ingredients
1
loaf Brioche bread, sliced 1/2″ thick
12 slices white American or mild white cheddar cheese
2 cups grated aged Gruyere
½ lb unsalted butter (Plugra is best)
1 Tbsp Thyme, chopped
` Salt & pepper, as needed

Lay out half the brioche slices on a sheet tray and coat with 2 slices of American (or cheddar), cover generously with grated Gruyere.  Broil on high to melt and brown lightly the Gruyere, do not allow bread to burn.  Immediately remove and add on the second slice of brioche to “stick” it to the melted cheese.  Heat a large nonstick pan over high heat.  Add 3 Tbsp butter to pan, turn heat down to medium and allow butter to foam, swirl to coat pan, add cheese sandwiches and toast evenly.  Add 3 more Tbsp of butter to pan and turn sandwiches to toast the other side.  You may need to raise and adjust the heat.  Remove to cutting board, add salt & pepper and a heavy pinch of fresh thyme to each sandwich.

- Recipe by Chef Eric Maczko

Eric Maczko

Written by: - Executive Chef

I love organic gardening in my Backyard Garden/Vineyard where I have 55 Albarino Vines and Seasonal Vegetables and Fruits, walks with my Yorkie named LaTour and golfing. My guilty pleasures are Doritos and Mountain Dew first thing in the morning - I don't do coffee...

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