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