Ingredients with Measurements:
- 4 slices of bread
- 4 slices of cheddar cheese
- 2 tablespoons of butter
- 1 tablespoon of Dijon mustard
- 1 tablespoon of mayonnaise
- 1 tablespoon of white wine vinegar
- 1 tablespoon of capers
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of chopped fresh tarragon
- Salt and pepper to taste
Special equipment needed:
- Grill pan or sandwich press
Step-by-step instructions:
1. In a small bowl, mix together the Dijon mustard, mayonnaise, white wine vinegar, capers, parsley, tarragon, salt, and pepper to make the sauce ravigote. Set aside.
2. Preheat a grill pan or sandwich press over medium heat.
3. Butter one side of each slice of bread.
4. Place one slice of bread, butter side down, on the grill pan or sandwich press.
5. Add one slice of cheddar cheese on top of the bread.
6. Add another slice of bread, butter side up, on top of the cheese.
7. Grill the sandwich for 2-3 minutes on each side until the cheese is melted and the bread is golden brown.
8. Repeat with the remaining slices of bread and cheese to make a total of two sandwiches.
9. Serve the grilled cheese sandwiches hot with the sauce ravigote on the side for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Medium heat
Serving size:
- 2 sandwiches
Nutritional information:
- Calories: 600
- Fat: 42g
- Carbohydrates: 32g
- Protein: 22g
Substitutions for ingredients:
- Any type of cheese can be used instead of cheddar cheese.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add sliced ham or turkey to the sandwich for a protein boost.
- Use a different type of bread, such as sourdough or rye, for a different flavor.
Tips and tricks:
- Use room temperature butter for easier spreading on the bread.
- Use a sandwich press for even cooking and to get those classic grill marks on the bread.
Storage instructions:
- Grilled cheese sandwiches are best served fresh and hot.
Reheating instructions:
- If you have leftover grilled cheese sandwiches, reheat them in a toaster oven or on a grill pan over low heat until the cheese is melted and the bread is crispy.
Presentation ideas:
- Cut the sandwiches into halves or quarters for a more elegant presentation.
Garnishes:
- Garnish the sandwiches with a sprig of fresh parsley or tarragon.
Pairings:
- Serve the grilled cheese sandwiches with a side of tomato soup for a classic pairing.
Suggested side dishes:
- French fries or sweet potato fries
- Side salad with vinaigrette dressing
Troubleshooting advice:
- If the cheese is not melting, cover the sandwich with a lid or a piece of aluminum foil to trap the heat and help the cheese melt faster.
Food safety advice:
- Make sure to cook the sandwiches until the cheese is melted and the bread is golden brown to ensure that the sandwich is fully cooked.
Food history:
- Grilled cheese sandwiches have been a popular comfort food in America since the 1920s.
Flavor profiles:
- The grilled cheese sandwich is rich and cheesy, while the sauce ravigote adds a tangy and herbaceous flavor.
Serving suggestions:
- Serve the grilled cheese sandwiches as a quick and easy lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A