Omg Grilled Cheese Recipe

Prepare whipped goat cheese and cheeses

1) In a small bowl, combine the softened goat cheese (115 g) and 2 tbsp heavy cream. Whip with a fork or small whisk until smooth and spreadable; season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Set aside. 2) Grate the Gruyère (150 g) and white cheddar (100 g) if not pre-grated. Thinly slice the Brie (100 g) and trim the rind if desired.

Prep bread and build sandwiches

1) Preheat a large skillet or griddle over medium-low heat. Low-and-slow heat lets the cheeses melt without burning the bread. 2) Spread softened butter on one side of each bread slice (about 1 tbsp per slice). 3) Turn the two slices for each sandwich so the buttered sides face out. On the unbuttered side of the bottom slice spread 1/2 tbsp Dijon mustard, then spread half of the whipped goat cheese (about half of the whipped mixture) on top of the mustard. 4) Layer: a generous handful of grated Gruyère, some thin Brie slices, then a layer of grated white cheddar. Arrange the cooked smoked bacon strips (see Bacon section) over the cheese layers. Add a final small sprinkle of black pepper. Top with the second slice of bread, buttered-side out.

Grill the sandwiches

1) Place the assembled sandwich in the preheated skillet. Cook 3–5 minutes per side over medium-low heat, pressing gently with a spatula and covering the pan with a lid or foil for 1–2 minutes during cooking to help cheese melt evenly. If the bread is browning too quickly, lower the heat. 2) When both sides are golden brown and the cheese is melted and gooey, transfer sandwich to a cutting board. Let rest 1 minute, then slice in half and serve immediately with the warm creamy tomato soup dip for dunking.

1) Place a cold skillet over medium heat and add the smoked bacon slices (6 slices) in a single layer. 2) Cook, turning occasionally, until edges are crisp and fat is rendered, about 6–10 minutes depending on thickness. For extra crispness, finish in a 190°C/375°F oven for 3–4 minutes. 3) Transfer bacon to a paper-towel-lined plate to drain. Keep warm (or reheat briefly in the skillet) and arrange on the sandwich as whole strips or chop into large pieces for even distribution.

1) In a small saucepan over medium heat, warm 1 tbsp olive oil and 1 tbsp butter until the butter melts. Add 1 minced garlic clove and sauté 30 seconds until fragrant (do not brown). 2) Stir in 1 tbsp tomato paste and cook 30 seconds to deepen flavor. 3) Add 240 ml crushed tomatoes, 1 tsp granulated sugar, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer and cook uncovered 8–10 minutes, stirring occasionally, until the sauce thickens slightly. 4) Reduce heat to low and stir in 80 ml heavy cream and 2 tbsp grated Parmesan. Heat 1–2 minutes more just until warmed through and slightly glossy. Taste and adjust salt or sugar as needed. 5) Keep warm for serving alongside the grilled cheese as a dip.