Pro Chefs Making 8 Types of Grilled Cheese – How To Video

16September 2020

https://youtu.be/TpY7B00Pqf8

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Can you write so this is Test Kitchen talks grilled cheese and then can you write take two just put it to you there
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after take ya bug all right here give me that oh no no negative nope no no if you’re
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gonna be crazy you won’t be invited in the video and this is a grilled cheese video this is the con video you want to
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be a part of trust me action today we’re gonna be making some grilled cheeses grilled cheese is great
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I’m very excited for this I was literally thinking about this all night during times like this I think it’s like
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really like quintessential comfort food you go from wanting one to eating one in less than 10 minutes you have to make
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this you have no idea how amazing it is breathtaking like seriously delicious first things
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first for grilled cheese I really prefer a soft sandwich bread I’m gonna grab two
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slices and I like center cut slices now basically I make a relatively straightforward grilled cheese except I
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add some really thinly sliced tomatoes and then I have two kinds of cheese I have cheddar pretty normal classic and
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then I also have a Munster which is a fantastic melting cheese and completely underutilized if you ask me but two
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slices on one side cheddar on this side I like to cut the slices of the tomato as soon as possible and then I have a
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lot of surface area for seasoning and then I just go like a ton of salt and pepper I’m actually really excited to
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eat this by the way it’s 9:30 in the morning and I haven’t eaten anything and I have not had coffee and then just this
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is kind of a holdover from when I was a kid we used to always sprinkle garlic powder on on tomato so I just like that
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little savory edge and then just layer on to the bread and then close up the sandwich here’s the thing rather than
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butter on the outside of the sandwich I use mayonnaise now I love butter and I love the flavor of butter but in this
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situation I’m using mayonnaise because one mayonnaise has a little bit of egg in it and when you fry it it creates an
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extremely crispy exterior – this is the really soft bread and I don’t have any room temp butter right now plus it
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tastes delicious just like love mayonnaise what’s that cat doing I mean I own that
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cat okay mayo mayo mayo very important to get it all the way to the edges of the bread and then
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I think with grilled cheese you got to go low and slow meaning put it in a cool pan and let it heat up gently so that
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you don’t end up overcooking the bread and you’re left with unmelted cheese I’m going to put this bread face down turn
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it on up and on low and then put everything else on top when it’s in the pan I’ll do the other side this is just
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gonna go and start to gently fry and I’ll turn over that’s it cats oh the cat’s oh my god stop that it was like
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hissing and clawing I’m gonna find Tufts of their hair over there now oh how long should it take to make a grilled cheese
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and why have you been making it for 25 minutes I don’t know Dan because I haven’t at my
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coffee but the cheese is melting everything is fine you I can hear it sizzling now yeah seriously it’s been 23
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minutes almost 24 okay this sandwich might be ready to flip ooh beautiful color look at this beautiful even golden
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browning I think that’s what you get both for mayo and starting in a cool pan smells great I’m gonna turn it down
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because I don’t want the second side to go too fast because I want it to fully melt I’ll press down gently I just don’t
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think you should rush this process is all I’m saying just because it’s a humble grilled cheese doesn’t mean you
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can’t treat it with great care whoo I’m excited to eat this it’s gonna be good all right I think she’s done
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both sides of the bread are very well toasted it’s probably a little too hot but I’m gonna cut it anyway because we
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got to move on so they want me to do this where there’s a little bit of that Uzi cheese pull but it’s really hot got
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that hot juicy tomato in the middle there both sides of the bread are nice and
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like deep golden-brown it’s gonna be so good hey guys it’s so good like seriously
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delicious it’s cheese on bread what’s better than that okay today I’m gonna show you how to make my version of
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grilled cheese or my version of bread with melted cheese inside of it that’s some more accurate description I’m gonna
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dip it in a pakora batter and try it so that’s traditionally called bread pakora why not do it with cheese but I
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have about a half an inch of neutral oil I’m using sunflower and then here’s some bread I baked this morning so you don’t
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have to use freshly baked bread not at all but you know we’re all just making bread these days stuff why the hell not
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I’m gonna go with kind of thin slices cuz once it’s like battered and fried I want it to be about the thickness of a
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standard grilled cheese okay then do a little monster because it melts so well it’s that weed for guti and times of
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sadness I’m gonna do two slices one on each side some dates I usually go from medjool dates cuz
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they’re nice and sticky and soft and now they’re the rage you can find them anywhere
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alright I’m gonna stick this together you want to switch it down a little so it holds together when you dip it in the
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pakora batter and I’m going to take off the edges to make it really nice and pretty you totally don’t have to this is
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just purely aesthetic okay I’m gonna do on a diagonal cuz everyone knows triangles tastes better I think that’s
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been scientifically proven Claire did not cut on a diagonal what people I work with didn’t cut their sandwich on a
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triangle I’m so disappointed in my peers okay I’m gonna make a quick pakora batter you don’t have to like get too
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precise so I’m doing equal parts rice flour and chickpea flour so I’ve added a big pinch of salt and now I’m gonna add
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a little cash Mary red chili powder and turmeric I’m gonna whisk it up Cora is always a batter pakora I like to think
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of kind of like Indian tempura I’m gonna add enough water until it’s like a pourable batter because it’s gluten free
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you don’t have to really worry about over mixing it so it’s pretty light you want to be able to get a nice even thin
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coating of batter nothing too thick if you get a little dangerous when you do the dip everything could fall out on you
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so make sure you’re nicely squished I’m gonna use a fork and we’re just gonna go down and up don’t wiggle it around
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because then your dates will fall out it’s not that crazy I mean if you think about it it’s like a Monte Cristo that
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guy is bubbling away gonna be crispy okay here we go flop her in we’re gonna let her let it
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fry it’s gonna be a couple minutes per side a lot of times with these Keaton free kind of batter takes longer to fry
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than you think I think this first one’s ready to flip Wow really impressed with myself on this
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one and then my favorite thing is these little little bits of Kokoro butter that have escaped oh just the best so you get
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a little snack while you wait for your grilled cheese what what’s better I think I’m gonna get it on the sides to
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360 crunch oh yeah this is my last bit of chaat masala and I think it’s going to a good cost these kinds of things
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though I really missed the Test Kitchen because I wish I could taste what everyone else is doing okay I feel good
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about that it’s crispy crunchy all around and while it’s still hot I’m gonna sprinkle it all over heavy shower
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of chaat masala a mix of green mango powder black salt some spices and some other like tangy earthy things but
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basically it gives you sour salty funk all in one and it’s on chops but you can put it on whatever really worth having
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in your pantry okay whoo we got a cheese pull oh my god that’s a good one too Wow mmm this is so
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good you have to make this you have no idea how amazing it is it’s like crunchy and
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then you’ve got soft bread on the inside it has it all guys it has it all we did it we really did it I know there are a
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lot of people out there who are like not sardine heads but you know don’t knock it till you tried it but to me the
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absolute most important thing that I will not budge on I like to cover my bread all four sides with mayonnaise so
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the first thing we’re gonna do is take our bread and really just slather on a nice juicy layer of mayo so I’m really
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trying to get to all the edges so here we have mayo on all four sides of the bread buckle up everybody now
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that’s ready to go we’re gonna take this whole mishegoss over to the stove and make our grilled cheese sandwich so
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we’ve got our cast-iron pan and we’re just gonna get these down and it’s starting to sizzle pretty immediately
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which is what we’re looking for so we’re gonna let this go for a little bit just hanging out with my grilled cheese I
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cannot believe that Claire starts from a cold pan so this first side it’s like we want to get some browning but he went
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more browning on the other side we just kind of want to get this started here Oh Oh Oh see this is starting to look good
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on this first side Oh give it a good flip so I’m gonna distribute this grating it rather than slicing it means
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it’s gonna melt quicker and also one thing that I like about this arrangement is that when you sprinkle the cheese
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invariably some of it falls into the pan and then makes like a nice little kind of like freak oh we kind of cheese edge
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bella sardines so I’m just gonna kind of break them up so I can cover all my territory and then I’m gonna put on a
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good amount of these peppers just so you kind of get a little bit in each bite I’ll leave that be I’m just gonna put
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this lid over it it’s pretty much all melted but just to make sure the sardines warm up a little bit so we’re
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gonna take our bread close it up give it a good kind a nice little smush there get it under us a little platter and
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that is ready to go look at that mmm gonna cut it in half and if you’re hoping for like a cheese pull that’s not
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my grilled cheese it just goes like that it’s all about the bread and the stuff inside mmm and you know it’s light on
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the cheese I don’t know maybe other people wouldn’t think that this is a grilled cheese sandwich at all
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looks good though right fishy grilled cheese sandwich all for me mmm we’re bread is so good the sardines are so
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good not kind of like sharpness from the cheddar every once in a while we’ve got a pop of those pickled peppers and say a
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little bit spicy a little bit briny mmm I may not be a grilled cheese sandwich but to me to me it is hmm whatever it is
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it’s really good today we’re gonna be putting a little bit of ham little tomato okay a little
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bit of jelly a little bit of cayenne pepper so you get a little sweet a little heat a little meat oh do you have
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a name for this grilled cheese you’re gonna make names in the sandwiches oh oh he’s trying to name everything I feel
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like nicknames and proper names like naming a child or a nickname to your friend it’s gotta be organic see what
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his personality is like oh it’s got a little speckle on the edge of the toast there
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oh we’re gonna name this one the grilled spot you know Chris all right great so let’s make a little grilled cheese
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I’m gonna use a little bit of Dave Dave’s killer bread and then I’m gonna put a little bit of butter some folks
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use mayonnaise some folks use butter some folks may be used both so here we go I got a little cast-iron and then I
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got my bread with the butter I got a little bit of tomatoes I’m just gonna have a couple of them just a little
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halfsies first I’m just gonna I’m just gonna kiss the kiss the ham just to get the chill off it let it heat up just a
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little bit okay oh all right I’m gonna drop my buttered bread and into the cast-iron all right the hams just
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hanging out it’s fine I’m gonna put a little bit of jail a little butchy alley on the one piece of
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bread all right stay right there look just a little smear okay so our breads got nice and
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nice and toasty all right my little cayenne fermented cayenne well kiss a heat then we put the cheese oh wait I
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took the cheese off of the jelly side and I’m gonna put my ham against the jam and then I’m gonna put my tomatoes on
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top of the ham oh that looks good a little bit of pepper and then I put a little cheese on top of the tomatoes
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okay push it down a little bit I’m gonna flip that nice okay well must have to get hot let that hang out let that get a
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little melty and that we wait now we wait you feel like you’ve gotten to know the sandwich a little bit no no not yet
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hot we’re moving along how long is this usually take people claire’s took 30 minutes oh that makes sense
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she’s a clever one that half sour oh yeah but now we’re getting there I were almost done one minute chef 30
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seconds chef all right I’m now I’m gonna cut it now all right we’re gonna give it a little
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cut look at that crunch get hot ahh ahh oh my god it looks good don’t get up I’ll
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bring you right to you look at that beauty Oh Mamma Mia all right nice and melty nice little crunchy
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looks pretty good so that’s it grilled cheese ham tomato a little bit of hot jelly preserved grilled cheese at home
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good clean fun mmm I’ll save half you know I’ll share share with the family that’s what we do here at the Leone
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household let’s call her melty Mary yeah melty Mary that’s it so hope you guys make melty Mary at home she’s a
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real treat Bon Appetit this comes specifically from okay so bear with me outside borough market in London there
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used to be this guy or maybe I mean maybe he’s not there like right now but like maybe he had cookies are done
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anyway there was this guy he made two things he made a grilled cheese sandwich which was to die for
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and he made raclette he had this special rig you know for kind of toasting the open cut face of the raclette and then
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he would just kind of shear off these just like molten waves a wreck cookies are done
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great but the grilled cheese is what I’m talking to you about today this grilled cheese was so special he
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would use English cheddar thinly sliced shallot and then he had just great sourdough slathered in butter simply
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griddled and this thing was freaking epic and that’s what I want to make today sometimes simple is best should we
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make it quick word about the bread I’m giving you guys bread alone sourdough it’s great it’s like it’s a good you
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know kind of appropriate you know sort of thickness of bread I love you guys but
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keeping my homemade sourdough for myself I think it’s very important to shred your cheese unless you’re gonna use like
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an American that is already in sliced form shredded cheese melts really nicely and is very even to distribute very
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modest amount of shallot maybe you can leave it out for the kids it was already like when they double the shallot that I
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need it’s just not a lot but it just gives you a little something I think frankly the secret to a really
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good grilled cheese is just a lot of cheese I think most of the time we’re just not using enough cheese so I’m just
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gonna kind of scatter I’m like really kind of break apart these slices of shallot here boom that’s up and then a
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few swipes of butter we have a very big guest star here with us today moderate heat right do I ever have the flame
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cranked up when I make you grilled cheese no right do you think you’d take a bite of this later yeah okay
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so let’s get this in the pan okay you hear that gentle sizzle just gentle I’m like starting a question like do I even
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have enough cheese in there no I’m putting more cheese in there yeah like where does it go am i right or am i
00:16:22
right thanks bud we’re gonna take a peek ooh yes okay we’re just about ready to flip here buddy so let’s butter that
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second side here we go this is you bro come right in under the edge flip it right over a one big motion yeah epic I
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want you to experience something try that it’s cheese that melted and solidified into a chip no more all right
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I’d say we’re just about there guys okay look at how good this looks all right you guys listening to this boom it’s
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like it’s Suzy and it’s melting and it’s delicious and it’s everything to everyone all you could ever want
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the Platonic ideal grilled cheese in the sharpness and the pungency just blends kind of perfectly I mean with that tiny
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bit of pop of sharpness from the shallot and it is breathtaking I’m speechless and I’m also so hungry and I’m so happy
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come on Martin what do you think no no okay here spit it out the fact that he didn’t like it shows how good it is okay
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because it’s the antithesis of just like boring ass cheese on boring ass bread made in a boring ass way this actually
00:18:02
has something going on so I think he actually proved my point precisely so the grilled cheese that I’m gonna make
00:18:10
today is going to have Monterey Jack cheese a delicious Pullman bread and kimchi I
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love something spicy with something cheesy and melty also Kim she’s one of my favorite foods
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grilled Kim cheese stop the top of my head no big deal okay so I had some delicious red from the farmers market
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from Chi Wolf this stove which I love this 21 year old stove has a griddle in the middle and it is just kind of
00:18:42
perfect for making grilled cheese then for the filling I’ve got Monterey Jack that I graded myself any melty cheese
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will be good and this is just a really yummy napa cabbage kimchi the other thing I’m going to do is I’m going to
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put mayonnaise on the outside of the sandwich if you have never tried this there’s a lot of lore about it it
00:19:03
absolutely works and I do it whenever given the opportunity so I’m gonna put the mayo on the outside I already did it
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wrong this is what I should have done and I’m gonna get mayonnaise on my cutting board Oh God
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see how complicated it is so I’m gonna add the grated cheese to both sides the top and the bottom slice so now I’ve got
00:19:28
cheese kimchi cheese this is the one I’m Anna is ahead of time that was really dumb now
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I’m gonna man is the side that I put down on the griddle first Oh child is entering and guy is very important in
00:19:47
any sandwich maker II wall to wall there should be no a part of the bread that has not seen mayonnaise I hate that all
00:19:58
righty I have a hot griddle so I’m going in mayonnaise side down this is the one
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where I already managed the top let’s just not talk about it all right I have one more trick up my sleeve and it’s a
00:20:13
meat mallet I’m gonna use this as a little grill press you could also use a little skillet thusly so we’re just
00:20:22
gonna let those hang out now I have nothing to do whoo yeah did you say Oh grilled cheese
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it has kimchi in it are you still interested really yeah nice all right turn that guy over this is my tricky
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technique now I’m mayonnaise thing oh my god do you go to school is anything anymore
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[Music] somebody kept me I all right what we’ve got now is visible melted see very happy
00:21:17
about that that one looks pretty good I’m pretty pleased it has been scientifically
00:21:21
proven again and again and again that sandwiches cut on a diagonal are more delicious mmm we have delicious molten
00:21:32
cheese in case saying a river runs through it of kimchi hmm it’s just so good and maybe in her mind
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you’re thinking I’m not sure about hot kimchi but there you are you’re totally sure about how kimchi mmm best thing
00:21:57
I’ve made in a while ten Oh 10 I win the grilled cheese I’m making today is an Indian cuisine there
00:22:07
are tons of vegetable-based sub Seas sub Z being vegetables sauteed and spices my parents who both grew up in India sort
00:22:16
of had fond memories of pressing the sub Z in a panini press and sort of eating it like a sandwich we also figured out
00:22:23
that you could make sub Z sandwich into a grilled cheese by adding cheese and it like cause everything to sort of like
00:22:29
bind and melts together really beautifully and then you eat that obviously with ketchup and it’s spicy
00:22:36
and salty and tangy and everything I want in a sandwich Mon dad what would you call this sandwich okay we call it
00:22:45
sandwich toast but you guys can call it a logo be grilled cheese because that seems more descriptive all right dad you
00:22:51
ready you ready to be camera person again okay all right is it rolling so we’ve got just plain old bread we made
00:23:00
olive go be for dinner last night potatoes and cauliflower sauteed and a little ginger cumin turmeric tossed in
00:23:09
cilantro so I’m just gonna put a little bit this on a plate and just mash it all right and now I’m just gonna spoon it on
00:23:17
to the bread very excited dad we haven’t had this in a long time I like really sharp cheddar cheese I like that intense
00:23:26
Tang eNOS I’m just gonna use some avocado oil and just give this a quick wipe all right so let’s do this
00:23:33
also if little cheese bits fall on the edge no worries you’ve got nice little freako cheese crisps to snack on
00:23:40
afterwards how long do you think he’ll take to cook like three minutes it’s really smelling nice in here it smells
00:23:45
like buttery and cheesy and golden and toasty all right Oh oh my god they’re post
00:23:54
just look at how beautiful this turned out so we’re gonna eat ours with ketchup you can totally not put ketchup on if
00:24:01
you’re purist but I don’t know I would say give it a shot you may not go back I feel like most of my family cuts it
00:24:08
horizontally but I am a diagonal gal it just feels like there’s more sandwich that way somehow
00:24:16
mmm-hmm oh my god really good that’s my take on a grilled cheese sandwich dad you want to get in here pretty good
00:24:24
though dad huh hmm you can’t even talk he’s just loving it so much this build cheese is going to be made with extra
00:24:37
sharp cheddar spicy sopressata pickles and a little bit of Dijon mustard so any porky product any kind of pickle and
00:24:45
some cheese pickles and pork pickles and pork grilled cheese all righty this is my fourth mani is of quarantine okay so
00:24:54
I’m doing about like a tablespoon ish on each slice of bread and then I’m actually going to build the grilled
00:25:02
cheese in the skillet so you want me to get my husband to come like pick it up and put it back husband here he comes
00:25:11
wiener dogs what happens when you call the wiener dog the weenies waking up from a nap
00:25:18
oh she’s about to start barking because um the FedEx man is here Lina there we go
00:25:27
okay so here we go for the assembly in the skillet first piece of bread is in the pan now I’m adding the cheese so
00:25:35
there’s a nice smattering of cheese and now I’m going to add my salami my sopressata and here we go with the
00:25:45
pickle layer just lining them all up and then a thin layer of Dijon mustard on the inside of this top piece of bread
00:25:56
and then mustard side down manis side out so now we have our assembly and I’m setting this over
00:26:03
medium heat thank you okay bye I’m gonna share it I will he keeps coming in every like 30 minutes being
00:26:12
like any girl cheese yeah so for now we’re over medium and we’re just gonna be patient can you tell I’m
00:26:17
hungry I can’t stop eating I’ve not looked forward to a sandwich more in my life ever than this one right now okay
00:26:25
it’s been a couple of minutes let’s take a peek under here it looks nice and grittily roasty-toasty gonna
00:26:33
give it a flip carefully and I’m just gonna press down a bit to encourage this all to coalesce and we’re gonna give it
00:26:42
now another couple of minutes on this side and I’m gonna turn it down to low I’m
00:26:48
just gonna add a couple slices of cheese in here so that they melt and ooze out so that’s this food styling thing that
00:26:56
we’re doing here you can always put a lid on the pan and let it kind of steam all the way through and then uncover the
00:27:04
pan and let some of that moisture cook off so that your bread is still crispy we are very close oh my god you know
00:27:10
what else I have potato chip that’s exciting okay okay you can see okay cut this up
00:27:28
smells ridiculous they’re you crispy on the outside very wee gooey on the inside but it’s also
00:27:43
juicy because the pickle kind of like explodes in there it’s like kind of perfect
00:27:51
Ben Ben doesn’t want to be on camera but maybe I can lure him how good is that I [Music]
00:28:12
never had mayonnaise when I was a kid like we just didn’t have it in our house I discovered mayonnaise like a 24-year

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