Grilled cheese has played a bigger role in my life in the past year than it ever did before.
I've always been a fan, but it wasn't until the production of the first episode of Young & Hungry, wherein Gabi Diamond scores her dream job by cooking her would-be employer, Josh Kaminski a killer grilled cheese that I began to see what a magical sandwich it really is. In an instant, that grilled cheese changed both of their lives, kind of like how the show has changed mine. Now halfway through filming season two, I am in disbelief that things made it this far. And so, so happy.
Tonight, I'm excited to tell you, the premiere of season two airs on ABC Family at 8/7 Central.
To honor the humble comfort food, and celebrate this exciting night, I'm making grilled cheese.
But of course, I can't make just any grilled cheese. This one is fancy.
Behold: Trader Joe's Italian Truffle Cheese.
When you want black truffle flavor for as little money as possible, don't reach for truffle oil (which rarely contains actual truffles). Instead, go for this delicious cheese, studded with real black truffle pieces.
Since the cheese is so sublime, my goal with this sandwich was to celebrate it and not try to add any other flavors that might overdominate it. Just good bread and butter.
I decided to use sliced sourdough, since it get so gorgeously crispy when buttered and heated.
It's always good to get your ingredients together before you begin assembly. Make sure your butter is at room temperature so it spreads easily (just leave it on the counter for 20 minutes or so).
Also, it's so important to shred your cheese. This ensures that it will melt evenly and quickly.
Assemble the sandwiches.
And don't be afraid to be generous with the butter. If you put enough on the sandwiches themselves, you don't need any for the pan.
A quick pan-fry on both sides yields a beautifully golden-brown and crisp exterior.
Then slice, eat, an seriously contemplate making another one.
- 8 slices sandwich bread, preferably sourdough $2.50 for a loaf
- 6 ounces Italian Truffle Cheese, or another creamy cheese with truffles, shredded $6.50 for 8 ounces
- salted butter, brought to room temperature $1 for a stick
Recipe Serves 4
- Heat a nonstick frying pan or a cast iron griddle over medium heat.
- While the pan gets hot, divide the shredded cheese between the slices of bread, making sure to distribute evenly.
- Top each slice of bread with a second slice of bread, to make four sandwiches.
- Butter the top and bottom of each sandwich generously.
- Cook the sandwiches, one or two at a time if neccessary, on the hot pan for 1-2 minutes per side, until the cheese melts and the bottoms become golden-brown and crisp.
- Flip and cook for another minute or two, until the second side is browned and crisp.
- Repeat with the remaining sandwiches.
- Slice in half if desired, and serve immediately.