Back to the Basics aims to teach you all the little things you're "supposed" to know how to do. How to mix a martini, how to cook a steak to the right temp (medium rare, please!), and in this installment, we're talking about that ooey gooey. Grilled cheese for the win. Restaurant Remix takes our favorite dishes at restaurants around the globe and remakes them in our own home kitchens. Today's post is a hybrid of B2TB and RR!
It's decidedly fall (oh, hello chilly jacket weather!) and to celebrate the first day of the season we've got a killer and amazingly easy grilled cheese to warm you up. This grilled cheese was first discovered while Gloria and I were planning out the very early details of this site! We were working at a coffee house here in NYC called Birch Coffee when I first ordered it. From then, I've been searching for a better grilled cheese, but I haven't yet found one.
Read ahead to find out how you can make a remixed version of this not-so-basic, best-ever grilled cheese at home! And check out our Q&A with the co-founder of Birch Coffee, Jeremy Lyman, to learn a little bit more about starting your own business, work ethic and, of course, coffee.
Grilled Cheese Basics
- Always butter the slices of bread that you're using to build your grilled cheese. This will help toast the bread, give it a crunchy sear, and makes it that much more delicious. Don't have room temperature butter on hand? No worries, just melt a pat in your skillet and go to town, or use mayo (I know, crazy! But it works!) and your bread will be delicious and crispy.
- Constantly turn your grilled cheese while it's in the pan. This helps to evenly melt the cheese on both sides of your sandwich and to heat the other ingredients through.
- OR you can brown one side of your sandwich while you cover it with a metal bowl or pot lid to trap some of the heat. Flip once and toast the other side without the cover, and you've got a perfect grilled cheese - melted all the way through.
- Grate your cheese if it's a hard cheese! This helps the cheese to melt evenly.
- Eat your grilled cheese immediately. But I don't think you'll be having any issues with that one.
Best Ever Humboldt Fog, Avo, & Tomato Grilled Cheese
Makes two hefty sandwiches with ingredients leftover. The original has roasted tomatoes and was grilled on a panini griddle when we tried it. In this recipe we went with fresh tomatoes because they were calling out to us at the farmer's market and we couldn't resist. Roast 'em in your oven for a bigger autumn kick if you'd like!
1/4 lbs. Humboldt Fog Goat Cheese
1 Ripe Avocado
1 Loaf of Sourdough Bread (we got ours from When Pigs Fly Bakery in Somerville, MA)
- We went for the butter method on these sandwiches, so butter each slice of bread on one side.
- Mash your avocado so it spreads easily.
- Build the sandwich: Humboldt Fog cheese first on each slice, then the mashed avocado on each side, then slices of avocado in the middle.
- Place sandwich into a hot skillet and cover with a metal bowl or pot lid as outlined in our tips above.
- Flip and brown on the opposite side.
- Eat, preferably with a piping cup of Birch Coffee or a hot apple cider. It is getting chilly, after all.
$$$ Breakdown: Humboldt Fog cheese can get a little pricey. Around $21/pound I'd say just purchase 1/4 of a lbs. and you'll have more than enough for two sandwiches. Total cost of ingredients came out to $7.75, about $4.00 per serving when you account for the fact that you have almost a whole loaf of bread bread, half a tomato, and cheese left over for cheese and wine night later in the week.
Recipe and Photography by Lauren Durden