Tag Archives: cheese

A Real Grilled Cheese Sandwich

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Made with Colby and Cheddar cheese, these sandwiches are meatless, yet hearty! For more flavor, I added grilled onions and garlic. Another flavor trick is using mayo instead of butter or oil to spread on the bread before toasting it. Served with blanched broccoli, this sandwich was a simple and satisfying meal. A fun luncheon idea would be to let guests choose from their choices of cheeses and vegetables… so many varieties!

 

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Slices from Chef Jimi’s freshly baked French bread. You could use sourdough or any other loaf.

 

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The crumbled cheese looks ready to be melted while laying under some grilled onions.

 

 

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One of the best ways to make any grilled sandwiches would be to use a Panini press. Don’t have one? Don’t fear! Use a heavy pot or pan to press the sandwich on a stove top. After a few minutes on medium heat, you can flip the sandwich to cook the other side and that’s it!

 

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The Delectable Burger

These burgers are my take on In-N-Out Burgers. In-N-Out is a classic burger joint located mostly in California. I highly recommend you go there. I will say that they have the BEST burgers.

For the buns, we used homemade burger buns by Chef Jimi.

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Ingredients:

  • 2 pounds ground beef
  • 1 egg
  • Mustard
  • Burger buns
  • 1 onion, chopped finely
  • Lettuce
  • Tomatoes
  • Cheddar cheese (we used ones mixed with Colby cheese)
  • Extra Virgin olive oil
  • Butter
  • Salt and pepper

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Secret Sauce: I admit, I have never used measurements when making this. Maybe one day I’ll update this post with exact measurements. Until then, we’ll keep it called the “Secret Sauce” because you have to figure out. MWUAHAHAHAHA!

  • Mayo
  • Ketchup
  • Mustard
  • Pickle Relish
  • Vinegar
  • Salt and pepper

In a pan, add about 1 tablespoon of olive oil and stir in chopped onions. Add salt and keep heat on medium-low, so the onions can sweat out and caramelize. This can take up to 20 minutes, and you may want to adjust the heat.. keeping it on low for a long period, but then turning it up at the very end to get a little charring going on.

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In a mixing bowl, combine the ground beef with the egg, salt, and pepper. You can leave the egg out, I like it because it binds the meat together. Then separate into even balls, and flatten each one into a patty. Keep in mind the patty will shrink when cooked, so don’t be afraid to make them larger than you think.

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Spread a thin layer of mustard on each patty before cooking. This gives the meat a great flavor you wouldn’t expect.

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Have some butter in a pan and set it to medium-high. Sear the patty for about 3 minutes, mustard side down. Then spread mustard on the other side. Flip and add a slice of cheese on top. Cover with a lid to melt the cheese. They’re done after about another 3 minutes. Set on a plate and cover to keep warm.

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While the patties are cooking, you can toast your buns in another pan. Just with a little butter at the bottom. If the heat is pretty high, it’ll only take a couple minutes.

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My preferred arrangement of ingredients:

  • Sauce smothered on each bun
  • Then grilled onions on each bun
  • Lettuce on bottom bun, then tomatoes, then patty, then top bun

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These were made a little small, but larger than sliders. Perfect for each person to have two.