Restaurants›Fifty West Brewing Company- Chillicothe›Grilled Cheese Recipe

Grilled Cheese Recipe

Name: Fifty West Brewing Company- Chillicothes Grilled Cheese Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 slices bread, thick-sliced (sourdough or country loaf); 2 tbs unsalted butter, room temperature; 1 tsp mayonnaise (optional, for spread); 3 oz mild cheddar cheese, grated or thinly sliced; 1 oz sharp cheddar cheese, grated or thinly sliced; 1 oz mozzarella cheese, grated or thinly sliced (for stretch); 1 tsp black pepper, freshly ground; 0.25 tsp garlic powder (optional); 1 tsp fresh chives, finely chopped (optional garnish)

Inspired by Fifty West Brewing Company- Chillicothe

Time20m

Serves2

Make Grilled Cheese Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwiches

4 slices bread, thick-sliced (sourdough or country loaf)2 tbs unsalted butter, room temperature1 tsp mayonnaise (optional, for spread)3 oz mild cheddar cheese, grated or thinly sliced1 oz sharp cheddar cheese, grated or thinly sliced1 oz mozzarella cheese, grated or thinly sliced (for stretch)1 tsp Black pepper, freshly ground1/4 tsp garlic powder (optional)1 tsp fresh chives, finely chopped (optional garnish)

Method

Sandwiches

Prep bread and butter

Bring butter to room temperature so it spreads easily (about 15–20 minutes). If using mayonnaise on one or both slices instead of butter, measure it now. Lightly spread 1 tablespoon of butter on one side of two bread slices. On the other two slices, spread the remaining 1 tablespoon of butter (or mayonnaise if using) so the buttered sides will be the exterior when cooking. This ensures even browning.

Assemble cheese layers

On the un-buttered side of two bread slices, evenly distribute the cheeses: 1.5 oz mild cheddar on each sandwich bottom, then sprinkle 0.5 oz sharp cheddar per sandwich, and 0.5 oz mozzarella per sandwich. If using pre-sliced cheese, layer equivalent amounts. Season the cheese lightly with about 1/4 teaspoon black pepper per sandwich and a small pinch (about 1/8 tsp) garlic powder if desired. Leave a small 1/8-inch margin from the edge so the cheese doesn't entirely squeeze out when melting.

Close sandwiches

Place the buttered exterior slice on top of each cheese-topped slice, buttered side facing out. Press gently to compact the fillings slightly, ensuring even contact between bread and cheese.

Heat skillet and cook

Heat a heavy skillet, cast-iron or nonstick, over medium-low heat. The lower temperature allows cheese to melt before the bread burns. Once the pan is warm (a few drops of water should sizzle slowly), place one sandwich in the pan. Cook uncovered for 3–4 minutes until the bottom is golden brown and crisp. Using a spatula, gently lift the sandwich and check; adjust heat lower if browning too quickly.

Flip and press

Flip the sandwich carefully and cook the second side 2.5–4 minutes. After flipping, press down gently with a spatula or a flattened small pan to improve contact and help the cheese melt evenly. If the bread browns before the cheese melts, reduce heat to low and cover the pan for 1–2 minutes to trap heat and encourage melting without burning the bread.

Repeat for second sandwich

Remove the finished sandwich to a cutting board and let rest 1 minute. Repeat cooking steps 4–6 with the second sandwich, wiping the skillet lightly with a paper towel if excess butter remains to avoid burning.

Serve

Slice each sandwich diagonally if desired. Sprinkle the chopped chives and the remaining freshly ground black pepper to taste. Serve immediately while hot and the cheese is gooey. Optional accompaniments: tomato soup or pickles.