You know the little crispy bit of a great grilled cheese? The one where the cheese has – perhaps accidentally – oozed onto the griddle and fried into a beautiful, golden-brown nugget? That tasty little morsel is called a “burnty”. Or, at least I had a friend growing up whose mother named them as such because her kids were obsessed with them. Eventually, she just started throwing cheddar into a pan, melting it down, crisping it up, and feeding us grilled cheese sans-bread.
Weird, now that I think about it.
Anyway, I think it’s fitting that the first sandwich I make for “Sandwich Sunday” is a grilled cheese. Who doesn’t love grilled cheese? So here it is: GC #1 of 236. Don’t forget the mustard. And please, bake the bacon. It’s so good that way.
Also, check out that technique – cast iron skillet press. Makes the best burnties you’ve ever tasted.
Grilled Cheese #1
Inspired by Linden and Rosemary
- A good, raunchy, white cheddar cheese
- A good mild yellow cheddar cheese
- A good sandwich bread. I like either 9-grain (shown), or sourdough.
- 1 Granny Smith apple, thinly sliced
- a few strips of bacon (1 strip per sandwich)
- Dijon mustard
- olive oil
- butter (Want to be dirty? Use a little excess bacon grease instead of butter.)
- Preheat an oven to 400 degrees. Lay the strips of bacon out on a sheet tray and bake until the edges begin to brown ~10-12 minutes.
- Remove the bacon from the oven and place on a paper towel to drain. (Don’t worry if the bacon is limp when you take it off the sheet tray – the bacon won’t get crispy until it has slightly cooled.)
- Melt a small pat of butter and mix with a couple good glugs of the olive oil.
- Assemble the grilled cheese: dijon on both slices of bread, bacon and apples between the two cheeses. Brush each side of the sandwich with the butter/oil mixture.
- In a skillet or pan, grill over medium-low heat until the cheese begins to ooze. Flip, and repeat. For the perfectly pressed GC, use a second skillet to weigh down the sandwich while cooking.