THE BEST GRILLED CHEESE
During my pregnancy I was craving a grilled cheese, not just your typical grilled cheese I wanted the best grilled cheese I could possibly have. I wanted to have a mouth explosion of tasty ooey gooey cheese.
So I went to my local grocery store, talked to the lady at the cheese counter and and asked "What cheese would make the best grilled cheese", she told me Cotswold cheese and Havarti from Denmark. She said the the two cheeses are creamy and would melt nicely together. Also what's special about Cotswold it is made with chives so you get a nice herb taste with it .
As soon as I got home from store I made the grilled cheese, and oh wow was my mind blown! This was truly the best grilled cheese I had ever had! I was truly amazed!!! I have gone back to the grocery store a few times to find the cheese monger to thank her but she is never there. Hopefully one day I can give her a huge thanks for her suggestion.
The key to perfect grilled cheese is cooking on medium low, if you cook on high heat the bread will burn and cheese won't melt.
Eat with tomato soup.
1 cup butter, soften
8 slices sourdough bread
1/2 POUND COTSWALD CHEESE, SLICED IF YOU CAN'T FIND GET( WAGON WHEEL CHEESE OR CABOT CLOTHBOUND)
1/2 POUND HAVARTI CHEESE SLICED
SERVING: 4 sandwiches
Spread the outsides of bread with softened butter about 1 tablespoon of butter per slice of bread.
Heat 1 tablespoon butter in a cast-iron or nonstick skillet over medium-low heat. Place a slice of bread butter-side down in the skillet and top with slices of cheese. Top with bread butter-side up. Press the sandwich slightly and place it in the skillt until golden on the bottom
Flip and cook until the other side is golden and the cheese melts, 3 to 5 more minutes. Repeat for remaining sandwiches
Eat immediately and serve with tomato soup.