Recipe | Grilled Cheese Panini
Nothing is quite as upsetting as ordering a grilled cheese from a restaurant only to be greeted by a sandwich with tomatoes, bacon, pickles even, and Lord knows what else. I assert that a grilled cheese should contains nothing more than bread, butter, and cheese. This recipe is just that. Panini press required.
- 2 slices artisan white bread (e.g. sourdough, Tuscan, etc.)
- 2 thin slices mild/medium cheddar
- 1 thin slice provolone
- Salted butter
You can opt to use a whole wheat or whole grain bread, but I find that the taste somewhat overpowers the rest of the sandwich. You might choose sharp cheddar in mild or medium cheddar's stead, but sharp cheddar is a little too pungent for me to eat in such a quantity on a sandwich.
- Preheat panini press
- Tear cheeses slices into halves or quarters to fit bread geometry
- Place torn cheese slices distributed as evenly as possible onto slice of bread to minimize hanging cheese
- Spread butter onto both external sides of completed sandwich, the more the merrier
- Place sandwich onto hot panini press, and lower top half of press to begin grilling both sides
- Inspect sandwich periodically, and when both sides darkened grill marks, carefully extract sandwich as to avoid creating a hand-panini
Look at that! A grilled cheese with no nonsense. You can pick up a cheap panini press for around $30. Of course, you can experiment with different types of cheese and bread. Standard shelf-stable sandwich bread and/or Kraft singles will yield disappointing results, though.