Pro Chefs Make 8 Types of Grilled Cheese | Test Kitchen Talks @ Home | Bon Appétit

Can you write so this is Test Kitchen

talks

about

grilled

cheese

and then you can write take two just put it in there after take your mistake okay here give me that oh no no no negative no no if you're going to be crazy, did you win? You won't be invited to the video and this is a

grilled

cheese

video. This is the scam video you want to be a part of, trust me. Today we are going to

make

some grilled cheeses. The grilled cheese is great. I'm very excited about this. I was literally thinking about this all night at times like this.

I think it's really the quintessential comfort food. You go from wanting one to eating it in less than 10 minutes. You have to do this. You have no idea how amazing that is. Oh really. delicious first things first for the grilled cheese I really prefer a soft sandwich bread. I'm going to take two slices and I like the center cut slices. Now I basically

make

a relatively simple grilled cheese, except I add some very thinly sliced ​​tomatoes and then I have two

types

. of cheese I have pretty standard classic cheddar and then I also have a Munster, which is a fantastic melting cheese and completely underused if you ask me, but two slices of cheddar on one side on this side.

I like to cut the tomato slices as quickly as possible and then I have a lot of surface area to season and then I just use 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 haven't had coffee and this is kind of a holdover from when I was a kid, we always used to sprinkle garlic powder on the tomato so I like that little salty touch and then just layer it on the bread and then close it. on top of the sandwich here's the thing instead of butter on the outside of the sandwich.

Now I use mayonnaise. I love butter and I love the taste of butter, but in this situation I'm using mayonnaise because a mayonnaise has a little bit of egg in it and when you fry it, it creates an extremely crispy exterior - this is really soft bread and I don't have butter to room temperature right now, plus it tastes delicious, like mayonnaise of love, what is that cat doing? I mean, I own that cat, okay, mayonnaise? It's very important to get the mayonnaise to the edges of the bread and then I think with the grilled cheese you have to go low and slow, that is, put it in a cold pan and let it heat up gently so it doesn't run out. the bread is overcooked and you're left with unmelted cheese I'm going to turn this bread upside down, put it up and down and then put everything else on top when it's in the pan, I'll do the other side, this is just I'm going to go and start frying gently and I'll turn it over, that's it, cats, oh, the cat, oh my God, stop that was like hissing and scratching.

I'll find strands of hair there now, oh, how long should that 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 had it in my coffee but the cheese is melting everything is fine I can hear it sizzling now yeah seriously it's been 23 minutes almost 24 okay, this sandwich could be ready to flip ooh, beautiful color, look at this beautiful uniform golden color. I think that's what you get with both mayonnaise and starting in a cold pan smells really good. I'm going to reject it because I don't want the second one. side to go too fast because I want it to melt completely.

I will press 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. I'm looking forward to eating it. It's going to be good. I think it's already done. Both sides of the bread are nicely toasted. It's probably too spicy, but I'm going to cut it anyway because we have to Go on, so they want me to do this where there's a little bit of that Uzi cheese, but it's really hot, I've got that spicy, juicy tomato in the middle, both sides of the bread are nice and a deep golden brown color, it will be so good.

Hey guys, it's so good, really delicious, it's cheese with bread, what's better than that? Okay, today I'm going to show you how to make my version of grilled cheese or my version of bread with melted cheese inside, that's a more accurate description. I'm going to dip it in a pakora batter and try it, so it's traditionally called bread pakora. Why not make it with cheese? But I have about a half inch of neutral oil. I'm using sunflower and then here's some bread that I baked this morning so I don't have to use freshly baked bread, at all, but you know we're all making bread these days.

Why the hell not? I'm going to use thin slices because once it's coated and fried, I want it. it'll be the thickness of a standard grilled cheese, okay, then make a little monster because it melts really well, it's that herb for guti and sad times. I'm going to make two slices, one on each side, some dates. I usually use medjool dates because they're nice and sticky and soft and they're all the rage right now. You can find them anywhere. Well, I'm going to put this together. You want to bring it down a little so that it stays together when you dip it in the pakora batter and I.

I'm going to remove the edges to make it really nice and pretty, you don't have to, this is purely aesthetic, okay, I'll do it diagonally because everyone knows triangles taste better. I think that has been scientifically proven. Not Claire. cut diagonally the people I work with don't cut their sandwich in a triangle. I am very disappointed with my companions, okay, I am going to make a quick pakora dough, you don't have to like to be too precise, so making equal parts of rice flour and chickpea flour, so I added a big pinch of salt and now I will add some cash, red chili powder Mary and turmeric.

I'm going to beat it. Cora is always a battered pakora that I like. Think of a kind of Indian tempura. I'm going to add enough water until it's like a pourable batter because it's gluten-free, you don't have to worry about over-mixing it, so it's pretty light and you want to be able to get a good uniformity. thin layer of dough nothing too thick if you get a little dangerous when making the sauce it could all fall on you so make sure it's flattened out. I'm going to use a fork and we'll just go down and up.

Don't move it because then your dates will fall off, it's not that crazy, I mean if you think about it, it's like a Monte Cristo, that guy is bubbling, it'll be crispy, okay, here we're going to let her in. fry, it will take a couple of minutes per side many times with this type of dough without Keaton, it takes longer to fry than you think. I think this first one is ready to flip. Wow, I'm really impressed with myself with this one and then my favorite thing is. these little bits of Kokoro butter that have escaped, oh the best, so you can have a little snack while you wait for your grilled cheese, what's better.

I think I'll put it on the sides so it's crispy 360 oh yeah this is the last one. some chaat masala and I think it's going to cost quite a bit for this kind of thing, although I really missed Test Kitchen because I wish I could try what everyone else is doing. I feel good because it's crispy all over and while it's still there. Hot, I'm going to sprinkle it all over a liberal shower of chaat masala, a mix of green mango powder, black salt, some spices and other earthy and spicy things, but it basically gives you a sour and salty kick all in one and it's in chops, but you can put it. put it on anything that's actually worth having in your pantry, okay, we have a pulled cheese, oh my goodness, that's good 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 it's got soft bread inside it's got it all guys it's got it all we did it, we really did it I know there are a lot people out there who aren't sardine heads, but you know, don't rule it out until you try it. but for me the most important thing that I'm not going to compromise on is that I like to cover my bread on all four sides with mayonnaise, so the first thing we're going to do is take our bread and just spread it with a nice, juicy layer of mayonnaise. so I'm really trying to get to all the edges so here we have mayonnaise on all four sides of the bread buckle up now that you're ready we're going to take this whole thing to the stove and make our grilled cheese sandwich. so we've got our cast iron skillet and we're going to put them down and it's starting to sizzle pretty immediately which is what we're looking for so we're going to leave this like this for a while just hanging out with my grilled cheese I can't believe Claire start with a cold pan, so this first side is like we wanted it to brown a little bit, but it browned more on the other side, we just want this to start here.

Oh, oh, oh, look, this is it. starting to look good on this first side. Oh give it a good spin so I'm going to distribute it by grating it rather than chopping it which means it will melt quicker and also one thing I like about this arrangement is that when you sprinkle the cheese invariably. Some of it falls into the pan and then it becomes kind of a nice little monster, oh, we're kind of beautiful cheese-rimmed sardines, so I'm going to divide them up so I can cover all my territory and then put a good amount of these peppers so you get a little in every bite.

I'll leave it at that. I'll just put this cover on it. It's pretty much all melted, but just to make sure the sardines get hot. a little bit so let's take our bread, close it, give it a good kind, a little bit of a smash, put it under us on a small plate and that's ready to go, look at that mmm, we'll cut it in half and yeah I'm waiting a cheese other than my grilled cheese, it just goes like this, it's about the bread and the things in it mmm and you know it's low on cheese.

I don't know, maybe other people wouldn't think this is a grilled cheese sandwich looks good, although yeah, a grilled cheese sandwich with fish, all for me mmm, our bread is so good, the sardines are so good, not like the sharp taste of cheddar cheese, every once in a while we have a touch of those pickled peppers and let's say a little spicy a little salty mmm it may not be a grilled cheese sandwich but for me it's hmm whatever it is very good today we are going to put some ham tomato sauce okay, a little gelatin a little cayenne pepper to make it a little sweet a little spicy a little meat oh, do you have a name for this grilled cheese?

You're going to put names on the sandwiches oh oh, he's trying to name everything. I feel like nicknames and proper names, like naming a child or a nickname for your friend, has to be organic, look at what their personality is like, oh, there's a little stain on the edge of the toast, oh, let's call to this the roast. You know, Chris, okay, so let's make some grilled cheese. I'm going to use some of Dave Dave's killer bread and then I'm going to put some butter on it. Some people use mayonnaise. Some people use butter. Some people can.

Both can be used, so here we go. I have some cast iron and then my bread with the butter. I have some tomatoes. I'm just going to eat a couple of them, just some half halves first. I'm just going to kiss the ham just to take the cold off it, let it warm up a little bit, okay, oh, okay, I'll leave my bread and butter and on the cast iron, okay, hams hanging. okay, I'm going to put a little jail, a little tomboy alley on a piece of bread, okay, stay there, look at just a little bit of stain, okay, so our buns got nice, nice and toasty, it's well, my little cayenne fermented the cayenne well. kiss a heat and then we put the cheese, oh wait, I took the cheese off the jelly side and I'm going to put my ham against the jam and then I'm going to put my tomatoes on top of the ham, oh that looks kinda good. a little bit of pepper and then I put some cheese on top of the tomatoes, okay, push it down a little bit, I'm going to turn it over, okay, it should warm up, let it hang, let it melt a little bit and wait. now we wait, you feel like you've gotten to know the sandwich a little, no it's not hot yet, we move on, how long does this usually take?

People Claire took 30 minutes, oh that makes sense, she's smart, kind of bitter, oh. Yes, but now we're getting to that. I'm almost done. A chef minute. 30 seconds of chef. Okay, now I'm going to cut it. Okay, let's give it a little cut. Look at that creak. It gets hot. Ahh ahh. oh my god, it looks good, don't get up, I'll bring it right to you, look at that beauty. Oh, Mamma Mia, okay, nice and melty, nice and crispy, looks pretty good, so that's it, grilled cheese, ham, tomato, a little hot gelatin. Homemade canned grilled cheese good, clean, fun mmm, I'll save half, you know, share with the family, that's what we do here at the Leone house, let's call it Melty Mary, yeah, Melty Mary, that's it, like that Which I hope Melty Mary does. at

home

she is a real treat bon appetit this comes specifically from "okay so bear with me outside the municipal market in london there used to be this guy or maybe i mean maybe he's not there like now but maybe I had cookies ready anyway.” this guy did two things, he made a grilled cheese sandwich that was to die for and he made raclette.

He had thisspecial equipment, you know, to toast the open face of the raclette and then I would just cut them off. Like molten waves, shipwreck cookies are overcooked, but grilled cheese is what I'm talking about today. This grilled cheese was so special it used English cheddar cheese, thinly sliced ​​shallot and then you had just great sourdough spread with butter, just grilled and this was incredibly epic and that's what I want to make today, sometimes simple is Better, should we do it quickly? A comment about the bread that I'm giving you guys, plain bread, sourdough, it's great, it's like it's a Well, you know, it's appropriate, you know, the thickness of the bread.

I love them, but I'll stick with my

home

made sourdough. I think it is very important to grate the cheese, unless you are going to use it like an American cheese that is already sliced. grated cheese melts very well and is very even to distribute a very modest amount of shallot, maybe you can leave it for the kids, it was already like when they doubled the shallot I need, it's just not a lot, but I think it only gives you a little Of something. Frankly, the secret to a really good grilled cheese is simply a lot of cheese.

I think most of the time we just don't use enough cheese, so I'm going to spread it out, really break up these shallot slices here, boom, that's on top and then a few pats of butter, we have a very important guest star here with us today moderate heat, right, do I ever have the flame on when I make grilled cheese for you? No, do you think you would take a bite of this later, yeah, okay, so let's put this in the pan, okay, you hear that soft sizzle, just soft. I'm kind of starting a question like, do I have enough cheese in there?

No, I'm going to put more cheese in there, yeah, where do you have it? come on am I right or am I right thanks buddy let's take a look ooh yeah ok we're almost ready to flip here buddy so let's butter that second side here we go this is you You, brother, come in just under the edge. flip it over with one big move, yes, epic. I want you to experience something. It proves that it is cheese that has melted and solidified into a chip. It's not good anymore. I'd say we're almost there guys, look how good everything looks. right, guys, listening to this boom it's like it's Suzy and it's melting and it's delicious and it's everything for everyone, everything you could ever want, the platonic ideal grilled cheese in its sharpness and spiciness just blends perfectly, I mean, with That little bit of spice from the shallot and it's awesome.

I am speechless and I am also very hungry and I am very happy. Come on, Martin, what do you think? No, no, okay, spit it out, the fact that he didn't like it. shows how good it is, it's okay because it's the antithesis of boring cheese on boring bread made in a boring way, this actually has something to do with it, so I think it actually proved my point precisely, so the grilled cheese I go Today I'm going to eat Monterey Jack cheese, delicious Pullman bread, and kimchi. I love something spicy with some cheese and melted.

Also Kim, she is one of my favorite foods. Kim grilled cheese, stand on your head, it's no big deal, okay, so I had something delicious. red from the Chi Wolf farmers market, this stove I love, this 21 year old stove has a griddle in the middle and it's perfect for making grilled cheese and for the filling, I have Monterey Jack, which I sorted myself. the melted cheese will be good and this is just a really delicious napa cabbage kimchi. The other thing I'm going to do is put mayonnaise on the outside of the sandwich. If you've never tried it, there's a lot of history about it.

It absolutely works and I make it every chance I get, so I'm going to put the mayonnaise on the outside. I already did it wrong. This is what I should have done and I'm going to put mayonnaise on my cutting board. Oh God, look how. complicated it is, so I'm going to add the grated cheese to both sides of the top and bottom slice, so now I have cheese, kimchi cheese, this is the one I'm. Anna is ahead, that was very stupid now that I am. wow man it's the side I put on the griddle first Oh boy it's coming in and boy is very important in any wall to wall sandwich maker II there shouldn't be a part of the bread that hasn't seen mayonnaise I hate that, right?

I have a hot iron, so I'm going to put the mayonnaise side down. This is the one I already made it to the top. Do not talk about it. I have one more trick up my sleeve and it's a meat mallet. I'm going to use this one. like a small grill press, you can also use a small frying pan, so we're going to let them hang out now. I have nothing to do, yes, you said? Oh, grilled cheese, it has kimchi. Still interested? Really yes, everything is fine. okay, flip that guy, this is my complicated technique now I'm mayonnaise thing, oh my god, are you going to school?

There is nothing now, someone kept me. I'm fine, what we have now looks melted. I look very happy about that. pretty good, I'm very happy, it has been scientifically proven time and time again that sandwiches cut diagonally are more delicious mmm, we have delicious melted cheese just in case he says a river of kimchi runs through it hmm, it's so good and maybe in in your mind you're thinking I'm not sure about spicy kimchi but there you are, you're totally sure what kimchi is like mmm best thing I've made in a long time ten Oh 10 I win the grilled cheese I'm making today is In Indian cuisine There are tons of sub Seas sub Z, which are stir-fried vegetables and spices.

My parents, who grew up in India, had fond memories of pressing the Z sub into a panini press and eating it like it was a sandwich. I also discovered that you can make a sub Z sandwich on grilled cheese by adding cheese and it makes everything come together and melt really well and then you eat it, obviously, with ketchup and it's spicy and salty and tangy and everything I want in a sandwich. Monday dad, what would you call this sandwich? Okay, we call it a toasted sandwich, but you guys can call it logo, be grilled cheese because it seems more descriptive, okay, dad, you're ready, ready to be the cameraman again, okay, okay. it's rolling so we just have old bread that we made with olives for dinner last night, sauteed potatoes and cauliflower and a little bit of ginger, cumin, turmeric and coriander, so I'm going to put a little bit of this on a plate and just puree it. okay and now I'm going to spoon it on the bread, dad very excited, we haven't had this in a long time.

I like very sharp cheddar cheese. I like that intense Tang eNOS. I'll just use a little bit of avocado oil. and just give this a quick wipe so let's do this too if little pieces of cheese fall on the edge don't worry you have little cheese crisps to eat later how long do you think it will take to cook like three? minutes it smells very good here it smells like butter, cheese, golden and toasted, it's good. Oh my gosh, they're posted, just look at how beautiful it turned out, so let's eat ours with ketchup. You can't put ketchup at all.

If you're a purist, but I don't know, I'd say give it a try, you might not go back. I feel like most of my family cuts it horizontally, but I'm a diagonal girl, it just feels like somehow there's more of a sandwich that way. mmm-hmm oh my god, really good, that's my opinion on a grilled cheese sandwich, dad, you want to get in here pretty good, although dad, uh, mmm, you can't even talk, he just loves it so much that with this cheese he will do. spicy sopressata pickles extra sharp cheddar cheese and a little bit of Dijon mustard so any pork product any kind of pickle and some cheesy pickles and pork pickles and grilled pork cheese okay this is my fourth mani is quarantine okay so I'm doing something like that. a spoonful of fish on each slice of bread and then I'm going to make the grilled cheese in the pan so you want me to call my husband to come pick it up and return it husband here it comes dachshunds what happens when? you call the dachshund the chicks wake 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 pan the first piece of bread is on the pan now I'm adding the cheese so there's a good handful of cheese and now I'm going to add my salami, my sopressata and here we go with the layer of pickles lining them all up and then a thin layer of Dijon mustard on the inside of this. on top the piece of bread and then with the mustard side down and with the manis side out, so now we have our assembly and I'm putting it on medium heat.

Thanks, okay, bye, I'll share. I will continue to come every 30 minutes like everyone else. cheese girl, yeah, we're above medium size for now and we're just going to be patient, you see? I'm hungry. I can't stop eating. I've never looked forward to a sandwich more in my life than this one, right? Now okay, it's been a couple of minutes, let's take a look down here, it looks nice and roasted, I'm going to give it a careful turn and I'm just going to press down a little bit to encourage this all to come together and we'll give it Now , a couple more minutes on this side and I'll turn it down to low.

I'm just going to add a couple slices of cheese here to melt and ooze, so that's the style of meal we're making. here you can always cover the pan and let it steam completely and then uncover the pan and let some of that moisture cook off so the bread is still crispy. We're so close, my God, you know what? otherwise I have fries, that's exciting, okay, you can see, okay, cut it up, it smells ridiculous, they're crispy on the outside, very gooey on the inside, but it's also juicy because the pickle explodes in there, it's like something perfect .

Ben Ben doesn't want to be in front of the camera, but maybe he can get him. Good thing I never ate mayonnaise as a kid, we just didn't have it in our house. I discovered mayonnaise when I was 24 years old.