grilled cheese with parmesan thyme butter
-
I like to add cheese and herbs to the butter for extra flavor and heretic fondue slices inside for their perfect meltiness.
i use a mayo butter mix and shredded colby/jack on the outside, it turns into a crisp sheet.
-
Salsa is where its at. Either in the middle or dipped
I’ve never tried that but it sounds fucking DELICIOUS so, thank you for that!
-
^that’s^ ^called^ ^a^ ^melt^
Damn straight.
-
Salsa is where its at. Either in the middle or dipped
That’s a melt. Not a grilled cheese.
-
I like to add cheese and herbs to the butter for extra flavor and heretic fondue slices inside for their perfect meltiness.
Is this butter homemade or did you buy it somewhere?
-
That’s a melt. Not a grilled cheese.
It’s still a grilled cheese if you dip it, a melt if there’s anything other than cheese inside.
-
Salsa is where its at. Either in the middle or dipped
I just randomly tried this a couple of weeks ago and it is delicious!
-
i use a mayo butter mix and shredded colby/jack on the outside, it turns into a crisp sheet.
I use mayo on the outside, but I must learn of your alchemical ways to evolve grilled cheese.
Please give more details as to how you do this. Crispy cheese skin and molten cheese core sounds like a game-changer.
-
I like to add ham and tomatoes to my grilled cheeses.
That’s the last straw, you are banned from r/grilledcheese.
::: spoiler Tap for spoiler What do you mean this isn’t reddit? :::
-
I use mayo on the outside, but I must learn of your alchemical ways to evolve grilled cheese.
Please give more details as to how you do this. Crispy cheese skin and molten cheese core sounds like a game-changer.
Sprinkle some finely shredded cheese on the pan slightly smaller than the piece of bread (the cheese expands as it melts) no need for extra oil or anything since the cheese is fatty enough. Toss the bread on top and let the magic happen. You’ll know it’s good and crispy when you can get your spatula/flipping utensil under the cheese without it squishing up or sticking to the pan. If either of those things happen, just give it a little more time
-
Is this butter homemade or did you buy it somewhere?
I made it
Use soft butter put 1-2 tbsp of it into a small bowl, depending on how big your bread is etc.
From an old jar of dried thyme leaves I’m trying to use up, I sprinkle some into my hand and rub it together until it gives a smell again. Tastes way better with fresh if you have it.
Incrementally add enough rubbed thyme into the butter and stir it until it looks good. Then stir in some Parmesan cheese, but not so much that it stiffens up (I just add more butter when that happens).
-
I like to add cheese and herbs to the butter for extra flavor and heretic fondue slices inside for their perfect meltiness.
I wish I had thyme for this.
-
I like to add cheese and herbs to the butter for extra flavor and heretic fondue slices inside for their perfect meltiness.
This looks delicious! I need to test your recipe!
-
I like to add cheese and herbs to the butter for extra flavor and heretic fondue slices inside for their perfect meltiness.
I like that you describe the fondue slices as “heretic”. That immediately diffused any irrational outrage I may have felt at your choice of cheese, and is also quite a funny way to describe it
-
Sprinkle some finely shredded cheese on the pan slightly smaller than the piece of bread (the cheese expands as it melts) no need for extra oil or anything since the cheese is fatty enough. Toss the bread on top and let the magic happen. You’ll know it’s good and crispy when you can get your spatula/flipping utensil under the cheese without it squishing up or sticking to the pan. If either of those things happen, just give it a little more time
That’s it exactly. oh and use a non-stick pan
The cheese should be about (or almost) bread crust brown. When it cools it’ll form a crispy shell.
-
I like to add cheese and herbs to the butter for extra flavor and heretic fondue slices inside for their perfect meltiness.
I’ve discovered Dutch Gouda in a big wheel lately and have been going nuts with it and sourdough bread. A little wholegrain mustard and a pickle on the side. Little pepper, little salt…
Damn it, mouth is watering again…
-
I’ve discovered Dutch Gouda in a big wheel lately and have been going nuts with it and sourdough bread. A little wholegrain mustard and a pickle on the side. Little pepper, little salt…
Damn it, mouth is watering again…
You need that sweet dill mustard sauce. Hard to find outside the Netherlands, goes so well with an aged Gouda.
-
I made it
Use soft butter put 1-2 tbsp of it into a small bowl, depending on how big your bread is etc.
From an old jar of dried thyme leaves I’m trying to use up, I sprinkle some into my hand and rub it together until it gives a smell again. Tastes way better with fresh if you have it.
Incrementally add enough rubbed thyme into the butter and stir it until it looks good. Then stir in some Parmesan cheese, but not so much that it stiffens up (I just add more butter when that happens).
Sounds really easy! I’ll give this a try thank you
