Mustardy Grilled Cheese Recipe on Food52 (2024)

FAQs

Mustardy Grilled Cheese Recipe on Food52? ›

Flip two of the slices of bread (so that the toasted side is up) and add 1 1/2 tablespoons of mustard, followed by 3 to 4 slices of cheese, 1/4 of the mustard greens, a few slices of red onion, and an additional 3 to 4 slices of cheese.

A secret mustard layer was delicious with thinly sliced apples like Rebecca suggested, but it worked equally well with a favorite like Cheddar, bacon, and tomato on seven-grain bread. You can't go wrong with a cheese and mustard sandwich—add a little swipe to any of your go-to grilled cheese variations.

Using a cast iron-pan, add a touch of olive oil and get pan hot over medium-high heat and add sandwich. After about 30-45 second push sandwich so it crisps and cheese melts. Flip after about 2 minutes, once slices are nice and crunchy. Keep flipping and pushing down until cheese is melted.

Standard procedure for grilled cheese is to butter the outsides of the bread before placing it in the pan — for more flavor, butter both sides, inside and out. This works quite nicely, adding flavor to the sandwich, while also preventing burning and sticking.

Softened butter spread on the outside of the bread before grilling adds flavor and enhances the ability of bread to crisp up when grilled. Cold butter may rip the bread, but softened butter spreads smoothly. Mayonnaise is sometimes used instead because it has an even higher smoke point than butter.

This is what makes mustard-cheese pairings so fun: both have many, many options for sweet and sour. If there's black pepper or Sriracha (or some other form of “heat”) in the cheese, by all means turn to a sweet-tinged mustard. “With a smooth cheese, I like to have a grainy mustard,” says Levenson.

Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. You can do a mix of cheeses. I love sharp Cheddar, Monterey Jack, and Gouda together.

Deli meats: They're easy to add, salty, meaty... basically just what you want in a grilled cheese. Jams, chutneys, and other condiments: Anything that would work well on your cheese plate will work well in a grilled cheese. I particularly like sweet, jammy things like guava paste, cranberry relish, or fig jam.

Add enough butter to coat the bottom of the pan. Then, add the sandwich, and COVER the skillet. The lid will trap steam in the pan, helping melt the cheese as the bread toasts. Cook for 2 to 3 minutes, or until the bread is golden brown.

Is it better to make a grilled cheese sandwich with butter or oil? ›

Grilled Cheese Method: Butter

I followed the steps described above, spreading one side of each slice of bread with 1/2 tablespoon of softened unsalted butter. Results: This method is arguably the most common for making grilled cheese — and it's the way I've always cooked grilled cheese myself.

Finally, it's a matter of taste: Sometimes, butter's richness feels a little too heavy and can overpower the cheese. Mayonnaise's light, tangy flavor means your tastebuds can fully appreciate the flavors of your cheese and bread choices.

For each grilled cheese, you'll need two slices of bread, at least 1 tablespoon of butter, and 2-4 slices of cheese (depending how gooey you like it). American, Cheddar, Swiss, muenster or Gouda all work well—feel free to mix and match your cheeses.

For the best results, toast your bread first. A quick toast will help your bread develop the golden edges and luscious crisp that you're after. It'll also help prevent the bread from getting soggy, no matter how many fillings you add.

Using your spice rack can add flavor without extra sodium: Mix dried oregano and garlic powder in your butter before you smear it on the outside of the bread, sprinkle chili flakes on the inside of your sandwich for some spice, or simply layer in some freshly torn herbs.

Spread a light layer of Dijon mustard over your bread.

I mean, a really light layer over one slice of bread. Even if you don't love mustard, this adds a little je ne said quoi to your sandwich. It's a little salty and complex, and I think you're going to love it.