- Wolfgang Puck born (1949)
The Ultimate Grilled Cheese
- 1 Tablespoon mayonnaise
- 1 Tablespoon butter
- 2 slices sourdough bread
- 1 Ounce sharp Cheddar cheese
- 1 Ounce shredded American cheese
So many people are trying to jazz up their grilled cheese recipes these days – and while I’m not hating it – I can’t resist a good old-fashioned grilled cheese. I like using sourdough bread for mine because I feel it gives the perfect amount of crunch. The use of American cheese pays homage to my Kraft singles days, while the Cheddar spruces things up a bit. Don’t shy away from the mayonnaise either, I promise it’ll taste like a regular grilled cheese, with just an extra hint of flavor and a lot more texture.
In a small bowl, combine the mayonnaise and butter together. Spread the butter-mayonnaise mixture evenly on one side of each slice of bread. In another small bowl, combine the cheeses. Heat a nonstick skillet to medium high and place one slice of bread, butter-mayonnaise side down, into the skillet and top with the cheeses and the other slice of bread, butter-mayonnaise side up. Cover and cook for 2-4 minutes, until the underside of the sandwich is golden brown, and then flip. Press with a spatula to compress the sandwich, cover, and cook for 3-4 more minutes until the other side of the sandwich is golden brown as well. Press once more with the spatula, flip and cook for 1 more minute, then remove from pan. Let the sandwich cool for five minutes, then serve.