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

16 September 2020

Can you write so this is Test Kitchen talks grilled cheese and then can you write take two just put it to you there
after take ya bug all right here give me that oh no no negative nope no no if you’re
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
be a part of trust me action today we’re gonna be making some grilled cheeses grilled cheese is great
I’m very excited for this I was literally thinking about this all night during times like this I think it’s like
really like quintessential comfort food you go from wanting one to eating one in less than 10 minutes you have to make
this you have no idea how amazing it is breathtaking like seriously delicious first things
first for grilled cheese I really prefer a soft sandwich bread I’m gonna grab two
slices and I like center cut slices now basically I make a relatively straightforward grilled cheese except I
add some really thinly sliced tomatoes and then I have two kinds of cheese I have cheddar pretty normal classic and
then I also have a Munster which is a fantastic melting cheese and completely underutilized if you ask me but two
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
lot of surface area for seasoning and then I just go like a ton of salt and pepper I’m actually really excited to
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
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
little savory edge and then just layer on to the bread and then close up the sandwich here’s the thing rather than
butter on the outside of the sandwich I use mayonnaise now I love butter and I love the flavor of butter but in this
situation I’m using mayonnaise because one mayonnaise has a little bit of egg in it and when you fry it it creates an
extremely crispy exterior – this is the really soft bread and I don’t have any room temp butter right now plus it
tastes delicious just like love mayonnaise what’s that cat doing I mean I own that
cat okay mayo mayo mayo very important to get it all the way to the edges of the bread and then
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
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
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
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
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
and why have you been making it for 25 minutes I don’t know Dan because I haven’t at my
coffee but the cheese is melting everything is fine you I can hear it sizzling now yeah seriously it’s been 23
minutes almost 24 okay this sandwich might be ready to flip ooh beautiful color look at this beautiful even golden
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
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
think you should rush this process is all I’m saying just because it’s a humble grilled cheese doesn’t mean you
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
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
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
that hot juicy tomato in the middle there both sides of the bread are nice and
like deep golden-brown it’s gonna be so good hey guys it’s so good like seriously
delicious it’s cheese on bread what’s better than that okay today I’m gonna show you how to make my version of
grilled cheese or my version of bread with melted cheese inside of it that’s some more accurate description I’m gonna
dip it in a pakora batter and try it so that’s traditionally called bread pakora why not do it with cheese but I
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
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
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
standard grilled cheese okay then do a little monster because it melts so well it’s that weed for guti and times of
sadness I’m gonna do two slices one on each side some dates I usually go from medjool dates cuz
they’re nice and sticky and soft and now they’re the rage you can find them anywhere
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
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
just purely aesthetic okay I’m gonna do on a diagonal cuz everyone knows triangles tastes better I think that’s
been scientifically proven Claire did not cut on a diagonal what people I work with didn’t cut their sandwich on a
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
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
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
of kind of like Indian tempura I’m gonna add enough water until it’s like a pourable batter because it’s gluten free
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
coating of batter nothing too thick if you get a little dangerous when you do the dip everything could fall out on you
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
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
guy is bubbling away gonna be crispy okay here we go flop her in we’re gonna let her let it
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
than you think I think this first one’s ready to flip Wow really impressed with myself on this
one and then my favorite thing is these little little bits of Kokoro butter that have escaped oh just the best so you get
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
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
though I really missed the Test Kitchen because I wish I could taste what everyone else is doing okay I feel good
about that it’s crispy crunchy all around and while it’s still hot I’m gonna sprinkle it all over heavy shower
of chaat masala a mix of green mango powder black salt some spices and some other like tangy earthy things but
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
in your pantry okay whoo we got a cheese pull oh my god that’s a good one too Wow mmm this is so
good you have to make this you have no idea how amazing it is it’s like crunchy and
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
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
absolute most important thing that I will not budge on I like to cover my bread all four sides with mayonnaise so
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
trying to get to all the edges so here we have mayo on all four sides of the bread buckle up everybody now
that’s ready to go we’re gonna take this whole mishegoss over to the stove and make our grilled cheese sandwich so
we’ve got our cast-iron pan and we’re just gonna get these down and it’s starting to sizzle pretty immediately
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
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
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
on this first side Oh give it a good flip so I’m gonna distribute this grating it rather than slicing it means
it’s gonna melt quicker and also one thing that I like about this arrangement is that when you sprinkle the cheese
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
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
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
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
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
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
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
the cheese I don’t know maybe other people wouldn’t think that this is a grilled cheese sandwich at all
looks good though right fishy grilled cheese sandwich all for me mmm we’re bread is so good the sardines are so
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
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
it’s really good today we’re gonna be putting a little bit of ham little tomato okay a little
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
a name for this grilled cheese you’re gonna make names in the sandwiches oh oh he’s trying to name everything I feel
like nicknames and proper names like naming a child or a nickname to your friend it’s gotta be organic see what
his personality is like oh it’s got a little speckle on the edge of the toast there
oh we’re gonna name this one the grilled spot you know Chris all right great so let’s make a little grilled cheese
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
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
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
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
little bit okay oh all right I’m gonna drop my buttered bread and into the cast-iron all right the hams just
hanging out it’s fine I’m gonna put a little bit of jail a little butchy alley on the one piece of
bread all right stay right there look just a little smear okay so our breads got nice and
nice and toasty all right my little cayenne fermented cayenne well kiss a heat then we put the cheese oh wait I
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
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
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
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
hot we’re moving along how long is this usually take people claire’s took 30 minutes oh that makes sense
she’s a clever one that half sour oh yeah but now we’re getting there I were almost done one minute chef 30
seconds chef all right I’m now I’m gonna cut it now all right we’re gonna give it a little
cut look at that crunch get hot ahh ahh oh my god it looks good don’t get up I’ll
bring you right to you look at that beauty Oh Mamma Mia all right nice and melty nice little crunchy
looks pretty good so that’s it grilled cheese ham tomato a little bit of hot jelly preserved grilled cheese at home
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
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
real treat Bon Appetit this comes specifically from okay so bear with me outside borough market in London there
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
anyway there was this guy he made two things he made a grilled cheese sandwich which was to die for
and he made raclette he had this special rig you know for kind of toasting the open cut face of the raclette and then
he would just kind of shear off these just like molten waves a wreck cookies are done
great but the grilled cheese is what I’m talking to you about today this grilled cheese was so special he
would use English cheddar thinly sliced shallot and then he had just great sourdough slathered in butter simply
griddled and this thing was freaking epic and that’s what I want to make today sometimes simple is best should we
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
know kind of appropriate you know sort of thickness of bread I love you guys but
keeping my homemade sourdough for myself I think it’s very important to shred your cheese unless you’re gonna use like
an American that is already in sliced form shredded cheese melts really nicely and is very even to distribute very
modest amount of shallot maybe you can leave it out for the kids it was already like when they double the shallot that I
need it’s just not a lot but it just gives you a little something I think frankly the secret to a really
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
gonna kind of scatter I’m like really kind of break apart these slices of shallot here boom that’s up and then a
few swipes of butter we have a very big guest star here with us today moderate heat right do I ever have the flame
cranked up when I make you grilled cheese no right do you think you’d take a bite of this later yeah okay
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
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
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
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
want you to experience something try that it’s cheese that melted and solidified into a chip no more all right
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
like it’s Suzy and it’s melting and it’s delicious and it’s everything to everyone all you could ever want
the Platonic ideal grilled cheese in the sharpness and the pungency just blends kind of perfectly I mean with that tiny
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
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
because it’s the antithesis of just like boring ass cheese on boring ass bread made in a boring ass way this actually
has something going on so I think he actually proved my point precisely so the grilled cheese that I’m gonna make
today is going to have Monterey Jack cheese a delicious Pullman bread and kimchi I
love something spicy with something cheesy and melty also Kim she’s one of my favorite foods
grilled Kim cheese stop the top of my head no big deal okay so I had some delicious red from the farmers market
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
perfect for making grilled cheese then for the filling I’ve got Monterey Jack that I graded myself any melty cheese
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
put mayonnaise on the outside of the sandwich if you have never tried this there’s a lot of lore about it it
absolutely works and I do it whenever given the opportunity so I’m gonna put the mayo on the outside I already did it
wrong this is what I should have done and I’m gonna get mayonnaise on my cutting board Oh God
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
cheese kimchi cheese this is the one I’m Anna is ahead of time that was really dumb now
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
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
righty I have a hot griddle so I’m going in mayonnaise side down this is the one
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
meat mallet I’m gonna use this as a little grill press you could also use a little skillet thusly so we’re just
gonna let those hang out now I have nothing to do whoo yeah did you say Oh grilled cheese
it has kimchi in it are you still interested really yeah nice all right turn that guy over this is my tricky
technique now I’m mayonnaise thing oh my god do you go to school is anything anymore
[Music] somebody kept me I all right what we’ve got now is visible melted see very happy
about that that one looks pretty good I’m pretty pleased it has been scientifically
proven again and again and again that sandwiches cut on a diagonal are more delicious mmm we have delicious molten
cheese in case saying a river runs through it of kimchi hmm it’s just so good and maybe in her mind
you’re thinking I’m not sure about hot kimchi but there you are you’re totally sure about how kimchi mmm best thing
I’ve made in a while ten Oh 10 I win the grilled cheese I’m making today is an Indian cuisine there
are tons of vegetable-based sub Seas sub Z being vegetables sauteed and spices my parents who both grew up in India sort
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
that you could make sub Z sandwich into a grilled cheese by adding cheese and it like cause everything to sort of like
bind and melts together really beautifully and then you eat that obviously with ketchup and it’s spicy
and salty and tangy and everything I want in a sandwich Mon dad what would you call this sandwich okay we call it
sandwich toast but you guys can call it a logo be grilled cheese because that seems more descriptive all right dad you
ready you ready to be camera person again okay all right is it rolling so we’ve got just plain old bread we made
olive go be for dinner last night potatoes and cauliflower sauteed and a little ginger cumin turmeric tossed in
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
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
Tang eNOS I’m just gonna use some avocado oil and just give this a quick wipe all right so let’s do this
also if little cheese bits fall on the edge no worries you’ve got nice little freako cheese crisps to snack on
afterwards how long do you think he’ll take to cook like three minutes it’s really smelling nice in here it smells
like buttery and cheesy and golden and toasty all right Oh oh my god they’re post
just look at how beautiful this turned out so we’re gonna eat ours with ketchup you can totally not put ketchup on if
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
horizontally but I am a diagonal gal it just feels like there’s more sandwich that way somehow
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
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
sharp cheddar spicy sopressata pickles and a little bit of Dijon mustard so any porky product any kind of pickle and
some cheese pickles and pork pickles and pork grilled cheese all righty this is my fourth mani is of quarantine okay so
I’m doing about like a tablespoon ish on each slice of bread and then I’m actually going to build the grilled
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
wiener dogs what happens when you call the wiener dog the weenies waking up from a nap
oh she’s about to start barking because um the FedEx man is here Lina there we go
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
there’s a nice smattering of cheese and now I’m going to add my salami my sopressata and here we go with the
pickle layer just lining them all up and then a thin layer of Dijon mustard on the inside of this top piece of bread
and then mustard side down manis side out so now we have our assembly and I’m setting this over
medium heat thank you okay bye I’m gonna share it I will he keeps coming in every like 30 minutes being
like any girl cheese yeah so for now we’re over medium and we’re just gonna be patient can you tell I’m
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
it’s been a couple of minutes let’s take a peek under here it looks nice and grittily roasty-toasty gonna
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
now another couple of minutes on this side and I’m gonna turn it down to low I’m
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
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
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
what else I have potato chip that’s exciting okay okay you can see okay cut this up
smells ridiculous they’re you crispy on the outside very wee gooey on the inside but it’s also
juicy because the pickle kind of like explodes in there it’s like kind of perfect
Ben Ben doesn’t want to be on camera but maybe I can lure him how good is that I [Music]
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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