The Ultimate Grilled Cheese is the Barefoot Blogger bonus recipe this month. Ina Garten has a new cookbook coming out called How Easy Is That? and we get to try out some of the recipes early. I almost didn't try this recipe since it called for a panini press. A panini press is one of those things that might be cool to have but I would only use it a few times a year and it would be taking up room all year so I don't get one. I thought I would see if I could make it without a press.
Instead of the press I just made it in a heavy pan and pressed it down with my spatula. The sandwiches were good but I had a few problems with it. The cheese didn't completely melt - I will assume this is because I didn't use a press. It was also a little salty for me - should have left the salt out. Other than that they were great. I also didn't notice until I got home from the store that it called for aged Gruyere - I am sure it would have been even better if I had got the right cheese.
Thanks to Rebecca at Ezra Pound Cake for this months bonus recipe. Looks like she got away without a press too.
Ultimate Grilled Cheese(Source: How Easy is That? by Ina Garten)serves 6Ingredients
- 12 slices thick-cut bacon, such as Nodine’s applewood smoked
- 1 cup good mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
- 6 tbsp salted butter, at room temperature
- 6 oz aged Gruyere or Comte cheese
- 6 oz extra-sharp Cheddar, such as Cabot or Shelburne FarmsDirections
- Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.
- Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!
- Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
- Heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.