Christian Sheehy

Grilled Grilled Cheese on the Grill | Pandemic Edition

As carb-conscious as I am, sometimes greasy, cheesy, crispy bread is on the menu. Fire up the grill and get to the goodness.

You Will Need:

For the base grilled cheese:

  • Quality white or potato bread, sliced
  • Butter, unsalted
  • Cheese, sliced (smoked gouda, muenster, pepper jack, American, or any combination thereof)
  • Aluminum foil

Optional additions to add prior to grilling:

  • Pesto
  • Tomato slices, thin
  • Bacon, cooked

You Will Do:

  • 60 minutes before grilling, take butter out of the fridge to soften
  • Place aluminum foil over the entirety of your grill’s warming rack and fire up the grill. Unless you want crunchy carbon, do not put your bread directly on the grill
  • Put cheese and other desired toppings between 2 slices of bread. It’s grilled cheese, it’s simple, I don’t have to tell you how to do this…
  • Liberally slather butter on both outsides of your sandwich and place on the warming rack
  • Close the lid of the grill and wait patiently, spatula/flipper in hand (3 minutes maybe? You know your preference better than I do)
  • When the first side is sufficiently toasted and the cheese starting to melt, flip to the other side. Grill the other side until toasted
  • Remove from grill and serve