There is a first time for everything. And there is no other feeling that can top the very first time you tried something. It is a lasting impression that is hard to compare. So, when we ask you when was the first time you…
...Made your very own grilled cheese? How would you be able to put into words about your first time. Was it a little undercooked, did you feel too inexperienced, were you unsure of what to do with your hands, or did it just end up in a sloppy mess?
Luckily for us, our chef, with years of practice under her belt, gave us the best Grilled Cheese and Tomato Bisque experience we ever had! Try this recipe out in your own home and be prepared leave everyone utterly speechless with your new skill set.
Ina Garten’s Ultimate Grilled Cheese
- 12 slices thick-cut bacon
- 1 cup mayonnaise
- ¼ cup dijon mustard
- ¼ cup grated parmesan cheese
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 loaf sourdough bread, sliced ½-inch thick (12 slices)
- 6 tbsp salted butter, at room temperature
- 6 oz gruyere or swiss cheese
- 6 oz extra-sharp cheddar
- Preheat the oven to 400° F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.
- Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!
- Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
- Heat an electric panini press or griddle. When the press/griddle is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
Recipe courtesy of: SMELLS LIKE HOME
To view the Tomato Bisque recipe please view: A FARMGIRL’S DABBLES