This grilled cheese recipe puts a decadent spin on the traditional grilled cheese you grew up with.!
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 grilled cheese sandwich.
- Recipe by Chef Eric Maczko