Restaurants›Table 33›Gourmet Grilled Cheese Recipe

Gourmet Grilled Cheese Recipe

Name: Table 33s Gourmet Grilled Cheese Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices sourdough bread, sliced (about 1/2" thick); 6 tbsp Boursin-style herbed soft cheese (or Boursin); 4 tbsp unsalted butter, softened; 8 slices Muenster cheese, thinly sliced; 1.5 cups sharp American-style cheddar, shredded; 8 slices tomato slices (optional); 1 tsp cracked black pepper; 4 servings choice of soup, salad, or fries to serve

Inspired by Table 33

Time25m

Serves4

Griddled sourdough layered with a velvety Boursin spread, Muenster, and rich American Cheddar-melted to golden perfection for the ultimate elevated comfort classic. Served with your choice of soup, salad or crispy french fries.

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Ingredients

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Bread & Spread

8 slices sourdough bread, sliced (about 1/2" thick)6 tbsp Boursin-style herbed soft cheese (or Boursin)4 tbsp unsalted butter, softened

Cheeses

8 slices Muenster cheese, thinly sliced1 1/2 cups sharp American-style cheddar, shredded

Optional accompaniments

8 slices tomato slices (optional)1 tsp Cracked black pepper4 servings choice of soup, salad, or fries to serve

Method

Bread & Spread

Prepare bread and spread

Bring the softened butter to room temperature if needed. Spread 1 tablespoon of Boursin evenly on the inside face of four slices of sourdough (this will be the interior spread). Lightly butter the outside face of each of the four remaining slices with about 1 tablespoon softened butter each; these are the exterior sides that will contact the griddle.

Cheeses

Assemble sandwiches

Place the four interior-boursin-coated sourdough slices on a work surface, spread side up. On each, layer 2 slices of Muenster (covering most of the slice), then evenly divide the shredded cheddar among them (about 6 tablespoons per sandwich). Optionally add 1-2 tomato slices atop the cheeses and season tomato with a light sprinkle of cracked black pepper. Top each assembled stack with a buttered-outer slice, buttered side facing out.

Heat griddle/skillet

Heat a heavy skillet or griddle over medium-low to medium heat (about 275–325°F / moderate). You want controlled heat so cheese melts before bread over-browns. If using a cast-iron skillet, allow 3–5 minutes to come to temperature.

Cook sandwiches

Place assembled sandwiches in the skillet, buttered side down. Cook 3–4 minutes until the bread is golden brown and crisp. While the first side cooks, press down gently with a spatula or a weigh-down (another heavy pan) to ensure even contact and encourage melting. Flip sandwiches and continue cooking 2–4 more minutes, again pressing gently, until the second side is golden and the cheeses are fully melted and velvety. If sandwich is browning too quickly before cheese melts, reduce heat to low and cover the skillet loosely with a lid for 1–2 minutes to trap heat and finish melting.

Rest and slice

Remove sandwiches to a cutting board and let rest 1 minute (this helps cheeses settle). Slice each sandwich diagonally or in half as desired. Wipe skillet clean between batches if making more than two at a time to keep exterior butter from burning.

Serve

Plate the grilled cheese with your choice of soup, salad or crispy french fries (1 serving accompaniment per sandwich as listed). Serve immediately while hot so the cheddar is molten and the Boursin contributes a creamy herbed note. Offer extra cracked black pepper to taste.