Chef notes
This is the grilled cheese! It's a mega leveled-up version that my dad used to make me every weekend as a kid. It's my go-to comfort meal and I could eat it every single day and never get sick of it!
Technique tip: If we' re going for a cheese pull, you want to slice the bread from the top down, just halfway. And then flip it over and cut the reverse top down without cutting through the cheese. That way when you pull it apart you get the ultimate cheese pull.
Swap option: Many different cheeses will work, anything that's easily meltable — Gouda, fontina, cheddar, etc.
Ingredients
- 6 tablespoons unsalted butter softened, divided
- 8 slices sourdough or French bread
- 2 tablespoons mayonnaise
- 3 tablespoons finely shredded Parmesan cheese
- 1/2 cup shredded sharp white cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese
- 4 ounces Brie cheese, rind removed and thinly sliced
- Ketchup, to serve
Preparation
1.Spread 3 tablespoons butter on 1 side of all the bread slices. Toast bread, butter-side down, in a large skillet until golden brown, about 2 minutes, and then remove.
2.In a small bowl, mix together mayonnaise, Parmesan cheese and remaining 3 tablespoons butter.
3.In another bowl, combine the shredded cheddar, shredded Monterey Jack and shredded Gruyere.
4.Top the toasted side of 4 bread slices with sliced Brie and sprinkle the cheese mixture evenly over the Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich.
5.Place in same skillet, over medium-low heat and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately with ketchup.
