“Grilled” Grilled Cheese Sandwiches!
I have mentioned this a few times over the past month or so: I love habanero cheddar cheese. It’s over the top good. I was thinking of new ways to incorporate this cheese into some grilling recipes. I already did habanero bacon stuffed sliders, habanero cheddar cheesesteaks and one day I want to make homemade Cheez-It crackers using habanero cheddar cheese. Today I wanted to try making a grilled cheese on the grill using habanero cheddar cheese.
This is pretty simple in terms of ingredients. I went to the bakery section of my grocery store and got a nice round Italian bread loaf. You want to use a real sturdy piece of bread for this so it holds up to the heat and flipping. In other words don’t break out the generic white bread for this recipe. Cheese. Bread. Butter. Check. I’m going to use two types of cheese here. I want to incorporate a Monterey jack cheese in with the habanero cheddar to not only reduce some of the spice but to also add a nice melting oozing consistency. I love how Monterey jack cheese melts.
Preheat your grill to low heat. Low heat is when you can hold your hand 1 inch over the grate without hurting yourself for about 5-8 seconds.
The sandwich assembly hasn’t changed much from when you were a kid. Evenly butter the outside of the bread then slice or shred the cheese and layer it on the non buttered side of the bread.
There is some potential for disaster here so beware. If your grill is too hot you will burn the bread and have cold cheese. Not good. Therefore I strongly suggest having a grilling safe zone on one side of the grill with no coals underneath the grate (if you start to burn the bread or panic you would place the sandwiches over the safe zone). Don’t put the sandwiches directly over the flame until you’re sure that you can hold your hand 1 inch over the grate and count to 5-8 seconds. Once you can do this put the sandwich directly over the fire. Close the dome and count to 30. After 30 seconds use a spatula and slowly look under the sandwich to check the color of the bread. If it’s still untoasted you can give it another minute or two. If it’s starting to char after 30 seconds flip it! I like to count to 30 and then take a look because usually bread over a medium high heat will be nicely toasted after 30 seconds. It’s a good test for breads (Thanks Bobby Flay for that tip!). Since we have a low heat going you should NOT have a grilled char after 30 seconds! You want this sandwich to grill for a few minutes on each side to make sure the cheese is melted throughout.
Here we have the sandwich, still over direct charcoal heat during the final minute or so of the grilling. I had such a nice mild heat going on the grill that I could keep the grilled cheese sitting on the grate for a long time without fear of burning.
This was amazing. I can’t believe I haven’t tried “grilled” grilled cheese sandwiches before. The spice from the habanero cheddar cheese, mixed with the gooey oozing of the Monterey jack cheese is a wonderful complement to the buttery, crispy grilled Italian bread. What a cool tailgate idea this would be! Grilled cheese on a grill.
Grilled Cheese on a Grill
- • 1 8 oz block habanero cheddar cheese
- • 1 8 oz block monterey jack cheese
- • 1 stick butter or a spread
- • 1 loaf artisan Italian bread
- Prepare grilled cheese sandwich
- Light grill to low heat (hold your hand 1 inch over the grate and count to at least 5 comfortably)
- Lay sandwich down over direct heat (over the fire)
- Look under the sandwich after 30 seconds to check for char
- If charred, flip sandwich immediately, if no char, continue cooking for a few more minutes then flip
- Cook until cheese is nicely melted and bread is grilled to your preference