It's National Grilled Cheese Month, and to celebrate, we've gone grilled cheese crazy! From brie, mozzarella, and pear with blue cheese butter to mozzarella with prosciutto and broccoli rabe, there are plenty of gourmet ways to go.
But when it comes to American classics, sometimes the simplest renditions of food favorites can be the best. Take this grilled cheese: it's a favorite creation of renowned chef Thomas Keller. Yes, that's right — the food industry's yoda prefers his GC with old-fashioned cheddar and swiss and a couple Lay's for texture. “The potato chips add crunch and a little bit of salt,” Keller told Men's Health. Fussy and froufrou? We think not. For chef Keller's ultimate version, read more.
- Butter, softened at room temperature
2 slices brioche, whole wheat, or sourdough bread (3/4-inch thick)
2 slices cheddar cheese
4 or 5 potato chips
2 slices swiss cheese
- Heat a cast-iron skillet or griddle to medium. Liberally butter both sides of the bread slices. Place two slices of cheddar on one piece of bread; add the potato chips in the middle. Place two slices of swiss on the other piece of bread, and put the bread slices together.
- Place the sandwich on the skillet or griddle and cook until the bread is golden brown and the cheese melt together, 3 to 5 minutes a side. Cut them in half diagonally and serve.
Makes 1 sandwich.
- Main Dishes, Sandwiches
- North American