Anyone who has met me will know that cheese is my absolute favourite thing, I honestly can’t get enough of it. I know I’m not really alone with this obsession, which is why I’ve put together this delicious grilled cheese recipe.
Gooey, stringy, cheese is the ultimate comfort food and it’s safe to say that there’s nothing else quite like it.
You tend to see a lot of ‘specialist’ cheese toastie recipes that use a strong cheddar or blue cheese to really amp up the flavour but sometimes, these can be a little overpowering and mask the taste of other ingredients.
Whilst I love the blue stuff more than life itself, I actually prefer a milder cheese in my sandwich and use other ingredients to give a better depth of flavour.
Although I call this a ‘grilled cheese’, I actually cook it on my griddle pan. Firstly, because I have better control over the temperature and secondly, because I love the little griddle marks it leaves on the bread.
This recipe uses two of my favourite mild cheeses but packs a fiery punch thanks to the addition of fresh chilli.
Ingredients for one grilled cheese
Two slices of sourdough bread
3 or 4 small chestnut mushrooms, sliced
40g sriracha mayo (simply add a couple of drops of sriracha to your favourite mayonnaise)
1 tbsp green pesto
2 slices of Emmental cheese, cut to size
2 slices of Gouda cheese, cut to size
Half a red or green chilli, finely sliced
Salt and pepper to taste
Firstly, fry off your sliced mushrooms in a little butter for around 2-3 minutes then set aside.
Next, coat your sourdough slices in the tangy mayo mix. For the ultimate indulgence, be sure to coat both sides of the bread – this can get messy but is totally worth it. Once your bread is well coated, divide the tbsp of green pesto between both slices, spreading on the inner side only.
Now it’s time for the fun part – layering!
Add half your sliced cheese to the bread, alternating between the Gouda and the Emmental. Alternating the cheese allows the two flavours to mingle perfectly and also looks pretty cool too.
Top this with the finely sliced chilli and buttery mushrooms that you fried earlier, then place the remaining cheese on top of this. Once your sandwich is assembled, squish down the second slice of sourdough to ensure the sandwich filling is nice and secure.
At this point, you can opt to cook your sandwich under the grill and should do this on a low heat for a few minutes either side. However, I prefer to fry mine in a griddle pan as it gives you more control over what can be quite a messy job.
If you’re opting to pan fry your sandwich like me, cook it on a medium heat for about 4-5 minutes either side, or until the bread is golden brown and the cheese is nicely melted.
Now all that’s left to do is enjoy it – so tuck in!
My ‘grilled’ cheese recipe is a quick and easy indulgence that’s perfect for a mid-week pick me up or a Friday night treat.