Grilled cheese, like pancakes, has always troubled me in the kitchen. Without fail, the bread burns before the cheese melts. Various techniques employed over the years have improved the final product slightly, but not so much as to leave me satisfied. So when I read the r.s.v.p. section of the September Bon Appetit, which supplied a recipe for a gruyère grilled cheese from L.A.’s Lucques, I couldn’t wait to get in the kitchen.
The recipe calls for crisping country white bread slices in a skillet on one side before topping them with cheese and sautéed shallots. The open-faced halves finish cooking in the oven before being pressed together into a traditional sandwich.
It almost pains me that such a simple technique produces such a brilliant result: perfectly golden bread flanking perfectly melty cheese. Why could I have not figured this technique out on my own? Like 10 years ago? Such a find would have prevented years of shame and embarrassment and the inevitable self-questioning after every failed grilled cheese attempt: Who doesn’t know how to make a grilled cheese sandwich? [Read more…]