What a fantastic video! I’m 70 years old, and since my wife passed two years ago, I’ve been teaching myself how to cook. Being unable to drive, fast food delivery isn’t a practical option for me-it’s far too expensive. So, I’ve turned to UA-cam to learn, and your videos have been incredibly informative and, most importantly, practical for someone like me. I’ve been making grilled cheese sandwiches, but after watching this video, I’m almost too embarrassed to admit how I’ve been doing it! Also, I’ve been puzzled for ages about how to sharpen serrated knives, and your explanation finally cleared that up for me. Thank you so much for sharing your knowledge and for helping me become more confident in the kitchen. You’ve truly made a difference in my life, and I can’t express how grateful I am for your videos.
Having just bought a fresh and crunchy sourdough loaf, your video caught my attention. While the concept of using an aged white cheddar with chives sounded a bit strange, I was intrigued enough to drive to another grocery store where I picked up a medium sharp white English cheddar (at $2 off list price) and a small tub of chopped chives. I followed your recipe and a most surprising outcome occurred: despite having cooked for nearly 70 years, and pride myself on being a great cook, that was the VERY BEST grilled cheese sandwich of my long cooking life! It had a wonderful crunchy grilled crust, oozing warm cheddar, and the most amazing flavor from the chives… not oniony at all. My wife and I were ecstatic. On a scale from zero to five, this sandwich easily scored a 12! So THANK YOU! Now I am going to search for any other videos you’ve made, and any cookbooks written. Kudos! ❤
Exactly. It's all about the prep. You don;t need to be fancy with it and it's preferred to not be fancy. It's like trying to make scrambled eggs look like a 4-egg omelet. Just give me a regular grilled cheese and as long as you don't ruin it by adding odd ingredients like chives, I'll be happy.
Bog basic American grilled cheese sandwich at a grilled cheese shop in the town is $6. I don't know if it's good because I ain't out of my damn mind to pay $6 for a grilled cheese sadwich.
I put my toaster oven in my bread; put white cheddar cheese bowl in the microwave to melted; now when it done with the toaster oven, put the cheddar cheese in the toasted bread & eat it! DELICIOUS!
Unfortunately, most restaurants haven't learned that a great grilled cheese only stays that way as long as it doesn't sit on the plate too long. Within seconds you could see the moisture on the cutting board. So, at home I always place the grilled cheese on a strong paper towel to absorb the condensation from the hot sandwich.
I toss them on one of those wire cookie cooling racks (just holds them a half inch above the counter) but the paper towel thing (and flipping them) is definitely fundamental.
It's worth pointing out that you should always grate your own cheese for things like this. Yeah, it takes a little more effort, but the stuff that comes pre-grated in a bag has an anti-caking agent in it. Pre grated cheese in a bag has something like corn starch on it to keep it from sticking together, and that additive messes with how it melts. Always grate your own cheese, it makes a difference.
Agreed...I used to work in a cheese factory and the additive is called Vitacel...a powdered cellulose and it's best to stay away from it by grating your own cheese.
@@karenslovelymess2538 Although the idea of wood being added to various products understandably sounds gross; the truth is that corn starch, wood pulp, and many other ingredients are basically just plant fiber.
I agree re: the crisped cheese. When I heat tortillas for tacos on cast iron, I sprinkle some cheese on the pan before putting the tortilla down on it, and then sprinkle the cheese filling so that it spills over. It caramelizes just like what's shown here. I learned this from watching the cook at a local taco stand.
Cast iron, yes. Chives, cool. Butter, of course. Oven? Not necessary, just put a lid on the pan, medium heat, the cheese will melt and be gooey, plus you'll get a much better crisp on that bread. Pro tip: butter the bread, then sprinkle some parmesan on it before it goes in the pan.
I think that might create condensation inside, possibly leading to soggy bread. The less direct heat in the oven would be better for keeping everything as crispy as possible.
@@GregavisionExactly! That’s why I do mine over low/medium heat, no lid. Perfectly golden brown bread, fully melted cheese. No oven, no lids. Also, when you take your grilled cheese out of the pan, if you’re not eating it IMMEDIATELY after (like you have to get chips, a drink or something), place it on something that will allow for airflow underneath. Otherwise, your efforts will be wasted because the bottom of your sandwich will become soggy from the trapped steam!!
Exactly. Tell me with a straight face that a restaurant can sell, at a competitive AND profitable price point, a grilled cheese made with Fontina val d'Aosta and long-aged bandaged cheddar, Normandy butter, and fresh-baked bread made with home-milled whole wheat flour and strong bread flour!
Some are actually good, but not the one I ordered to go before getting on the AC Expressway on Wednesday. Asked for a grilled cheese sandwich with a fried egg in it . Got it before at other places , very yum 😊 . Ended up down the road with a folded omelette with a cold slice of yellow American cheese on buttered toast . WTF 😒 , the fry cook couldn’t have been that stupid . Oh well , crossing that joint off . Oh yeah , white bread is the way to go .
@@adamchurvis1 And yet there's so many videos and essays with titles like "why is restaurant [type of food] always better than homemade?" or "here's how to make food that is as good as a restaurant's".
My wife’s grilled cheese is better than any restaurant. I can’t remember the last time I had a restaurant meal better than a meal we make in our own kitchen. In fact restaurants food is so bad in this day and age we have stopped eating out completely, and I don’t miss it at all.
I’m so glad someone else mentioned this, the problem is, over the last 30 years tv chefs have taught us to cook and many of us are not bad at it so restaurants can’t get away with serving bad food , though many still try, we have found that even some of the tv chefs own restaurants serve very expensive rubbish.
Same here,and my wife is a retired Chef.. She laughed when the Hotel's Culinary director told them to use Velveeta in grilled cheese, she retired the next day. The TV celebrity chef flogging her 60 min of TV fame lasted less than 2 months before the hotel sent her back to the food wagons. My wife when we can get it, uses Galloway Cheddar, McLaren or tickler extra mature.. on sourdough.. family and friends from the teens to the elderly always request it ..
Same, the only things we out for are things we are not equipped to make at home. And even then we are very picky about where we go because our food is so much better in taste, quantity, and value.
Man…can’t tell you how much I appreciate the breadth of this conversation. You really covered the entire subject. Going to check out all your other videos.
I have been sharpening my knives wrong for years! Thank you for taking the time to always teach as you show us how to create these recipes. Sourdough bread my absolute favorite for anything I’m going to have to try your techniques the next time I make a grilled cheese sandwich at home.
I love grilled cheese. I'm not sure how this channel just popped up on my feed, but it's awesome. My mom owned and operated a restaurant for 27 years. It's a tough and sometimes really rewarding business. Yeah, it's a grind, but worth it! Kudos to all who work in the food business. ok I just had dinner with the family Pulled pork, you made me hungry for grilled cheese.
I think what not to do is much more important... don't leave it against a plate too long because the steam ruins the crispness of the crust. It can be put on a cooling rack for a couple minutes to help, then placed on a fork or two to keep it shedding the moisture..
The biggest reason is in a restaurant we have a bigass flattop grill with plenty of room to use and a consistent temperature. Makes a huge difference in quality.
Plus that griddle has been used to cook eggs, bacon, sausage and hash browns all morning at a restaurant. By lunch time it has a lot of extra flavor. Plus burgers are cooked on it for lunch so you get some of that flavor too.
@@kiillabytez You'd be amazed at the amount of science that actually goes into understanding cooking. Physics, Biology, Anatomy, Botany, all goes into knowing how to cook well.
I grill the cheese by itself for a bit first, then when it gets melty enough, scrape it over to the side of the pan, toss the bread on, and then start scooping the cheese onto the bread. As soon as the bread is grilled to toasty, it is done.
I watched this - and then I did my bet version of it - turned out amazing. When it was done I put it in a shallow bowl and covered it with ground moose meat that I cooked with taco time seasoning - was unreal good. Thank you for the video!
One thing that people should understand is that working up a good recipe and then doing it the same way is key. Restaurants do this and you can do this at home. Spend some time experimenting with different cheeses, breads and other ingredients. Also, I have never been to a restaurant or diner that has grilled cheese on the menu, I thought it was just a home thing.
I have excellent results without an oven. It takes a little longer because the heat on the stove is lower, but I have learned how long it takes to get the perfect amount of browning on each side and also perfectly melt the cheese in the center. The downside of this technique (other than taking a little longer) is that I had to eat a number of not quite perfect grilled cheese sandwiches in the process of learning it.
Great recipe. I'll add chives to mine. I often do 2 types of cheese for contrast. Smoked gouda and sharp cheddar, maybe some grated parm too. Great for patty melts.
Thank you, I really learned a shed-load. I'm gonna run with this. I don't have an overhead grill so, your second stage in an oven is the answer. Your presentation skills are terrific.
Holy crap. I think the best thing I got from this video is how to hone my bread knife. I've never even thought to try to dress a serrated edge blade before. Thank You!
We have THE BEST sourdough in my town (fight me) and the tanginess really does bring the best complement to cheese❤ I prefer Kerrigold Dubliner Irish cheddar and sun dried tomatoes. Maybe a wee bit of fresh basil. Tomato basil bisque on the side…😊
I add a flavor sharpening cheese (to a cheddar base). Blue cheese works best, but some people hate even the idea of it, so you can use parmesan instead. I'm gluten free so I have to use weird breads (canyon bakehouse heritage white is really the only good one), and frying it in avocado olive makes it pleasantly crunchy without becoming hard.
First grilled cheese is for me, kids can have the wonder bread version of a great cheese sandwich.. been making mine with homemade fresh bread just like the first one. Will have to give your cooking method a try, that looks so good.
Sure, all the fancy ingredients and techniques are great but the best part is I don’t have to make it myself (or clean up) ! For a woman ( or man , I guess 😏) who worksall day and cooks and cleans when she gets home , having someone serve me with a ready made something tastes great!😂
Yum! Wish i can taste that! Thank you also for sharing about that honing knife tool - i didn’t know that that is how to use it. No i can sharpen my dull bread knife. Thank you Matt!!!
Matt: your presentation is awesome. I liked the tip about the added chives. I will try that tomorrow. Have you tried liberally coating the outside with MAYO prior to pan-grilling? The mayo crisps up in a most perfect way. IMO, the mayo-hack improves all grilled sandwiches, no matter how they are grilled.
I've seen a lot of recipes and techniques, but I can just tell this is the best. I have a way that's not as good, but better than nearly all the others. You take regular, relatively thin store bought bread and a LOT of butter and you get the pan hot (best to keep it on medium to medium high depending on your cooktop), throw the butter in (2 or more TBS!), melt the butter completely so it's in a pool in the middle, throw one slice of bread on and put the cheese on top immediately. Let it sizzle for about 1 minute (time varies based on your cooktop, altitude, etc), put the other slice of bread on top and push down gently on it, then flip the entire sandwich and sauté until golden brown by sliding the sandwich around in the butter. If the side you put down first isn't brown enough for you, flip it again and just keep flipping until you're satisfied. You can have the cooktop on maximum heat to get the pan up to medium heat if you want, but that takes lots of practice and being patient is better than burning the butter, or the sandwich itself. The key to this method is the browning of the butter and the bread at the same time. If your butter starts to boil, it's far too hot. It should simply bubble lightly and melt quickly. This method takes practice, but I was a kid that wanted to learn, so I had a lot of practice and ate a lot of burnt grilled cheese until I figured it out.
The key to a great grilled sandwich is double frying. Fry both piece of bread on one side to perfection, then make those side the INSIDE as you make the sandwich as per normal. This is especially good with saucy sandwiches like meatball or pizza sandwiches - keeps the sauce from soaking into the bread.
FN delicious.i used white cheddar.grated parmesan with fresh chives.along with a couple slices of farm fresh tomato and slices of ham.the sour dough bread holds up well too.I couldnt eat all of it.Super rich and very filling.
American cheese has its origins in Switzerland, where it was first developed in 1911 by Walter Gerber and Fritz Stettler. However, the processed version that became widely known as American cheese was patented in the U.S. by James L. Kraft in 1916. Love the posts on your channel. Keep ‘em coming. I’m making your Charro beans this weekend.
I have ate, and made, many fantastic grilled cheese sammies... BUT... You sir, have taken the whole game up to a new level. I salute you sir. #CheeseLegend
OK so this video inspired me to hold a grilled cheese smackdown at my house today with kids and grandkids. I made this recipe, and it was fabulous. (Top prize went to my second grandson, tho) Thanks for the inspiration!
My partner of 31 years says I make the best grilled cheese in the world (restaurants are usually a disappointment). I like your technique, and attention to detail (especially the way you opened the video--hilarious). With all the ingredients being a given, the secret to making an epic grilled cheese is love. You have to give the sandwich time and love to develop the GBD crust deep into the sandwich. Killer butcher block!
I've been binge watching your videos recently and realy enjoying your work. I have seen you wearing nitrile gloves when handling cheese. Is there a specific reason for that or is it some other reason im missing?
I like my homemade the best, sour dough is really good, but to me the most important is either sharp cheddar or longhorn Colby, with minced onion and sliced green olives.
I found an easier way to get something like this. I put my bread in a toaster or Air fryer to get it crisp. I butter it really well (both sides) I take my cheeses (Cheddar and some Mozz) and but it in a pan with just a dash of butter to melt. I let the cheese get all melty gooey, or even a bit toasty for added flavors, then I pour it over the toasted bread and then fold It tastes amazing, is quick and easy!
Whoa! This is good! Made a cheddar and chive on sourdough for breakfast. (And just a dab of spicy mustard). Unfortunately I can feel my arteries hardening, so I only ate half of it. It would be good on a lunch menu. Next time I’ll add some ham, and ease back on the cheese. I might have gone overboard with the cheese.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
What a fantastic video! I’m 70 years old, and since my wife passed two years ago, I’ve been teaching myself how to cook. Being unable to drive, fast food delivery isn’t a practical option for me-it’s far too expensive. So, I’ve turned to UA-cam to learn, and your videos have been incredibly informative and, most importantly, practical for someone like me.
I’ve been making grilled cheese sandwiches, but after watching this video, I’m almost too embarrassed to admit how I’ve been doing it! Also, I’ve been puzzled for ages about how to sharpen serrated knives, and your explanation finally cleared that up for me.
Thank you so much for sharing your knowledge and for helping me become more confident in the kitchen. You’ve truly made a difference in my life, and I can’t express how grateful I am for your videos.
Having just bought a fresh and crunchy sourdough loaf, your video caught my attention. While the concept of using an aged white cheddar with chives sounded a bit strange, I was intrigued enough to drive to another grocery store where I picked up a medium sharp white English cheddar (at $2 off list price) and a small tub of chopped chives. I followed your recipe and a most surprising outcome occurred: despite having cooked for nearly 70 years, and pride myself on being a great cook, that was the VERY BEST grilled cheese sandwich of my long cooking life! It had a wonderful crunchy grilled crust, oozing warm cheddar, and the most amazing flavor from the chives… not oniony at all. My wife and I were ecstatic. On a scale from zero to five, this sandwich easily scored a 12! So THANK YOU! Now I am going to search for any other videos you’ve made, and any cookbooks written. Kudos! ❤
Yeah cheddar and chives is a great combo.
It's nice hearing this from someone who has actually tried it. Thanks for your review I'm def giving this a go.
It's almost like by using real cheese you get much better results than the horrible plastic stuff
add a bit of cream cheese to that, this is how we make it anyway! its so good spread over one side of your bread or both if your feeling extra hungry!
I haven"t found a grilled cheese sandwich that I like at a restaurant. Prefer to make my own.
I got a grilled cheese at Panera, and it was not good.
Exactly. It's all about the prep. You don;t need to be fancy with it and it's preferred to not be fancy. It's like trying to make scrambled eggs look like a 4-egg omelet. Just give me a regular grilled cheese and as long as you don't ruin it by adding odd ingredients like chives, I'll be happy.
Bog basic American grilled cheese sandwich at a grilled cheese shop in the town is $6. I don't know if it's good because I ain't out of my damn mind to pay $6 for a grilled cheese sadwich.
I put my toaster oven in my bread; put white cheddar cheese bowl in the microwave to melted; now when it done with the toaster oven, put the cheddar cheese in the toasted bread & eat it! DELICIOUS!
@@roxanneshelton8671 How small is your toaster oven to fit in your bread?
Unfortunately, most restaurants haven't learned that a great grilled cheese only stays that way as long as it doesn't sit on the plate too long. Within seconds you could see the moisture on the cutting board. So, at home I always place the grilled cheese on a strong paper towel to absorb the condensation from the hot sandwich.
I toss them on one of those wire cookie cooling racks (just holds them a half inch above the counter) but the paper towel thing (and flipping them) is definitely fundamental.
I perch it on a pair of chopsticks
or a grill rack/ cooling wire :) thats how i do anything fried use cookie cooling rack esp for fried cutlets fries keeps the crisp
I cut then was it immediately after cooking. No time to cool and get soggy
I lay my grilled cheese on a sushi rolling mat
It's worth pointing out that you should always grate your own cheese for things like this.
Yeah, it takes a little more effort, but the stuff that comes pre-grated in a bag has an anti-caking agent in it.
Pre grated cheese in a bag has something like corn starch on it to keep it from sticking together, and that additive messes with how it melts.
Always grate your own cheese, it makes a difference.
Agreed...I used to work in a cheese factory and the additive is called Vitacel...a powdered cellulose and it's best to stay away from it by grating your own cheese.
Yes usually corn or other starches...sometimes worse...
It’s has cellulose added and make no mistake about it, it’s made from wood pulp.
@@karenslovelymess2538 Although the idea of wood being added to various products understandably sounds gross; the truth is that corn starch, wood pulp, and many other ingredients are basically just plant fiber.
Honestly, if you shred cheese to make a grilled cheese, you're a psychopath
That cheese crisp is my favorite part! To the point I’ve made extra to put in the grilled cheese for extra crunch. Love these video man!
I agree re: the crisped cheese. When I heat tortillas for tacos on cast iron, I sprinkle some cheese on the pan before putting the tortilla down on it, and then sprinkle the cheese filling so that it spills over. It caramelizes just like what's shown here. I learned this from watching the cook at a local taco stand.
Cast iron, yes. Chives, cool. Butter, of course. Oven? Not necessary, just put a lid on the pan, medium heat, the cheese will melt and be gooey, plus you'll get a much better crisp on that bread. Pro tip: butter the bread, then sprinkle some parmesan on it before it goes in the pan.
Yep, butter on the grill, then Parmesan, then the bread. I even do my Cubans that way in the panini. Not trad but who cares?
I think that might create condensation inside, possibly leading to soggy bread. The less direct heat in the oven would be better for keeping everything as crispy as possible.
@@GregavisionExactly! That’s why I do mine over low/medium heat, no lid. Perfectly golden brown bread, fully melted cheese. No oven, no lids.
Also, when you take your grilled cheese out of the pan, if you’re not eating it IMMEDIATELY after (like you have to get chips, a drink or something), place it on something that will allow for airflow underneath. Otherwise, your efforts will be wasted because the bottom of your sandwich will become soggy from the trapped steam!!
I've never wanted a grilled cheese more than right now
Restaurant grilled cheese is NOT the best it’s best homemade
Exactly. Tell me with a straight face that a restaurant can sell, at a competitive AND profitable price point, a grilled cheese made with Fontina val d'Aosta and long-aged bandaged cheddar, Normandy butter, and fresh-baked bread made with home-milled whole wheat flour and strong bread flour!
Not just grilled cheese, either - lots of popular food is much better homemade!
Some are actually good, but not the one I ordered to go before getting on the AC Expressway on Wednesday. Asked for a grilled cheese sandwich with a fried egg in it . Got it before at other places , very yum 😊 . Ended up down the road with a folded omelette with a cold slice of yellow American cheese on buttered toast . WTF 😒 , the fry cook couldn’t have been that stupid . Oh well , crossing that joint off . Oh yeah , white bread is the way to go .
@@GodzillasaurusJr Yes, the exact same principles apply to all dishes.
@@adamchurvis1 And yet there's so many videos and essays with titles like "why is restaurant [type of food] always better than homemade?" or "here's how to make food that is as good as a restaurant's".
You are an excellent teacher. I’m always learning something new from you.
I appreciate that!
My wife’s grilled cheese is better than any restaurant. I can’t remember the last time I had a restaurant meal better than a meal we make in our own kitchen. In fact restaurants food is so bad in this day and age we have stopped eating out completely, and I don’t miss it at all.
I’m so glad someone else mentioned this, the problem is, over the last 30 years tv chefs have taught us to cook and many of us are not bad at it so restaurants can’t get away with serving bad food , though many still try, we have found that even some of the tv chefs own restaurants serve very expensive rubbish.
Same here,and my wife is a retired Chef..
She laughed when the Hotel's Culinary director told them to use Velveeta in grilled cheese, she retired the next day.
The TV celebrity chef flogging her 60 min of TV fame lasted less than 2 months before the hotel sent her back to the food wagons.
My wife when we can get it, uses Galloway Cheddar, McLaren or tickler extra mature.. on sourdough.. family and friends from the teens to the elderly always request it ..
Same, the only things we out for are things we are not equipped to make at home. And even then we are very picky about where we go because our food is so much better in taste, quantity, and value.
Bro the teaching effect is insane, thank you so much
Pro tip: lay the grater down, not standing up. Easier on the arns and a thousand times less messy.
“I worked in a restaurant to learn these secrets so you don’t have to” series is top tier
Cooking the grilled cheese 'open' just changed my world. Been cooking two at once forever, like a fool.
Man…can’t tell you how much I appreciate the breadth of this conversation.
You really covered the entire subject.
Going to check out all your other videos.
I have been sharpening my knives wrong for years! Thank you for taking the time to always teach as you show us how to create these recipes. Sourdough bread my absolute favorite for anything I’m going to have to try your techniques the next time I make a grilled cheese sandwich at home.
The addition of chives was new information. Thanks!
I love grilled cheese. I'm not sure how this channel just popped up on my feed, but it's awesome. My mom owned and operated a restaurant for 27 years. It's a tough and sometimes really rewarding business. Yeah, it's a grind, but worth it! Kudos to all who work in the food business. ok I just had dinner with the family Pulled pork, you made me hungry for grilled cheese.
1. That looked delicious.
2. Great presentation, you know your craft well and how to communicate it.
3. Hunky guy bonus.
Thanks for showing a good example of a grilled cheese sandwich.
Big fan of the Alton Brown inspired fridge cam
I think what not to do is much more important... don't leave it against a plate too long because the steam ruins the crispness of the crust. It can be put on a cooling rack for a couple minutes to help, then placed on a fork or two to keep it shedding the moisture..
Does it though? I've had some pretty crappy grilled cheese at restaurants but mine always comes out pretty decent
Crappy is being kind.
The biggest reason is in a restaurant we have a bigass flattop grill with plenty of room to use and a consistent temperature. Makes a huge difference in quality.
Plus that griddle has been used to cook eggs, bacon, sausage and hash browns all morning at a restaurant. By lunch time it has a lot of extra flavor. Plus burgers are cooked on it for lunch so you get some of that flavor too.
@@RARufus You are spot on.
It's a grilled cheese, not rocket science.
@@kiillabytez You'd be amazed at the amount of science that actually goes into understanding cooking. Physics, Biology, Anatomy, Botany, all goes into knowing how to cook well.
I grill the cheese by itself for a bit first, then when it gets melty enough, scrape it over to the side of the pan, toss the bread on, and then start scooping the cheese onto the bread. As soon as the bread is grilled to toasty, it is done.
I have watched many chefs on UA-cam make really amazing grilled cheese. You win, man. These are the sexiest grilled cheeses I have ever seen.
Thank you for the video
I watched this - and then I did my bet version of it - turned out amazing. When it was done I put it in a shallow bowl and covered it with ground moose meat that I cooked with taco time seasoning - was unreal good. Thank you for the video!
the hype and love for American Cheese is a crazy take ngl. I find it an abhorrent food-thing but I love & respect Matt so how can I argue
Good quality American cheese is great for burgers and grilled cheese tbf. I hate Kraft singles with a passion though
I don't care what anybody else says those grilled cheese well, I'm drooling, those look freaking incredible dude I'm trying that
One thing that people should understand is that working up a good recipe and then doing it the same way is key. Restaurants do this and you can do this at home. Spend some time experimenting with different cheeses, breads and other ingredients. Also, I have never been to a restaurant or diner that has grilled cheese on the menu, I thought it was just a home thing.
I have excellent results without an oven. It takes a little longer because the heat on the stove is lower, but I have learned how long it takes to get the perfect amount of browning on each side and also perfectly melt the cheese in the center.
The downside of this technique (other than taking a little longer) is that I had to eat a number of not quite perfect grilled cheese sandwiches in the process of learning it.
Matt, Beautiful! I had no idea I could get my bread knife sharpened. I learn so much from you! Thank You so much.
LOL.
It's late I'm stoned I really want a grilled cheese
Just go to Taco Bell.
They normally don't make grilled cheese, but you're too stoned to notice and the employees are too stoned to care.
@@rnettles6241 no taco bell here in wales UK
My kind of grilled cheese! Definitely going to use this technique next time. 😊
love the wide angle refrigerator shots
Great recipe. I'll add chives to mine. I often do 2 types of cheese for contrast. Smoked gouda and sharp cheddar, maybe some grated parm too. Great for patty melts.
great vid. What kind of knife (first) is that?
Thank you, I really learned a shed-load. I'm gonna run with this. I don't have an overhead grill so, your second stage in an oven is the answer. Your presentation skills are terrific.
Not only were the cooking tips excellent, but you just sold me on the Breville Joule Pro. Thanks! Arrives tomorrow -
Holy crap. I think the best thing I got from this video is how to hone my bread knife. I've never even thought to try to dress a serrated edge blade before. Thank You!
We have THE BEST sourdough in my town (fight me) and the tanginess really does bring the best complement to cheese❤ I prefer Kerrigold Dubliner Irish cheddar and sun dried tomatoes. Maybe a wee bit of fresh basil. Tomato basil bisque on the side…😊
Sometimes like condiments like mustard, chutney, or jam.
Just, no.
I'm making this part of my repertoire from now on. I did this with gouda and cheddar and added some ham. It was spectacular and so crispy!
The oven, is it a countertop convection one?
I add a flavor sharpening cheese (to a cheddar base). Blue cheese works best, but some people hate even the idea of it, so you can use parmesan instead. I'm gluten free so I have to use weird breads (canyon bakehouse heritage white is really the only good one), and frying it in avocado olive makes it pleasantly crunchy without becoming hard.
Thank you for the ideas !
Question: Bread knife brand? Looks like a good one!
Looks awesome!!! Love too the looks for your beautiful cast iron skillet!
First grilled cheese is for me, kids can have the wonder bread version of a great cheese sandwich.. been making mine with homemade fresh bread just like the first one. Will have to give your cooking method a try, that looks so good.
I just made the sourdough grilled cheese and it’s so good. Thank you so much!
I suddenly have an odd craving for grilled cheese
You have a great microphone. I can hear all the cracking when you cut and fold the crust. Sounds amazing!
Sure, all the fancy ingredients and techniques are great but the best part is I don’t have to make it myself (or clean up) ! For a woman ( or man , I guess 😏) who worksall day and cooks and cleans when she gets home , having someone serve me with a ready made something tastes great!😂
i’m sorry but what were the 3 types of cheeses you used? i only caught the American cheese part.
Yum! Wish i can taste that! Thank you also for sharing about that honing knife tool - i didn’t know that that is how to use it. No i can sharpen my dull bread knife. Thank you Matt!!!
Anytime
Thanks for the tips.
Nice. Really innovative camera angles.
I'd like to try this, thanks for the insights!
Thank you for posting this video 🎥🍿🧋. You have a new subscriber 🎉. Keep up the great 👍 work 🎉. Thank you for sharing your restaurant secrets with us.
Matt: your presentation is awesome. I liked the tip about the added chives. I will try that tomorrow. Have you tried liberally coating the outside with MAYO prior to pan-grilling? The mayo crisps up in a most perfect way. IMO, the mayo-hack improves all grilled sandwiches, no matter how they are grilled.
First time viewer....EXCELLENT video! Thank you!
I've seen a lot of recipes and techniques, but I can just tell this is the best. I have a way that's not as good, but better than nearly all the others. You take regular, relatively thin store bought bread and a LOT of butter and you get the pan hot (best to keep it on medium to medium high depending on your cooktop), throw the butter in (2 or more TBS!), melt the butter completely so it's in a pool in the middle, throw one slice of bread on and put the cheese on top immediately. Let it sizzle for about 1 minute (time varies based on your cooktop, altitude, etc), put the other slice of bread on top and push down gently on it, then flip the entire sandwich and sauté until golden brown by sliding the sandwich around in the butter. If the side you put down first isn't brown enough for you, flip it again and just keep flipping until you're satisfied. You can have the cooktop on maximum heat to get the pan up to medium heat if you want, but that takes lots of practice and being patient is better than burning the butter, or the sandwich itself. The key to this method is the browning of the butter and the bread at the same time. If your butter starts to boil, it's far too hot. It should simply bubble lightly and melt quickly. This method takes practice, but I was a kid that wanted to learn, so I had a lot of practice and ate a lot of burnt grilled cheese until I figured it out.
The key to a great grilled sandwich is double frying. Fry both piece of bread on one side to perfection, then make those side the INSIDE as you make the sandwich as per normal. This is especially good with saucy sandwiches like meatball or pizza sandwiches - keeps the sauce from soaking into the bread.
YUP! That is truy the most exquisite grilled cheese EVER!!!!😄
FN delicious.i used white cheddar.grated parmesan with fresh chives.along with a couple slices of farm fresh tomato and slices of ham.the sour dough bread holds up well too.I couldnt eat all of it.Super rich and very filling.
Gorgeous looking sammies! Definitely making me hungry.
Can u do a video how to take care of the cast iron pan?
OMG! This brings my homemade sourdough bread up a notch! Thank you so much!
American cheese has its origins in Switzerland, where it was first developed in 1911 by Walter Gerber and Fritz Stettler. However, the processed version that became widely known as American cheese was patented in the U.S. by James L. Kraft in 1916.
Love the posts on your channel. Keep ‘em coming. I’m making your Charro beans this weekend.
I've got to try this!
I have ate, and made, many fantastic grilled cheese sammies... BUT... You sir, have taken the whole game up to a new level. I salute you sir. #CheeseLegend
Dude ..I subbed because you are down to earth.. and i love cheese
I literally just made a weekly diet plan and this video is already has me wrecked. Looks insanely good, man!
OK so this video inspired me to hold a grilled cheese smackdown at my house today with kids and grandkids. I made this recipe, and it was fabulous. (Top prize went to my second grandson, tho) Thanks for the inspiration!
My partner of 31 years says I make the best grilled cheese in the world (restaurants are usually a disappointment). I like your technique, and attention to detail (especially the way you opened the video--hilarious). With all the ingredients being a given, the secret to making an epic grilled cheese is love. You have to give the sandwich time and love to develop the GBD crust deep into the sandwich. Killer butcher block!
I’m jealous of your perfectly seasoned cast iron skillet 🍳
Great Video, Young Man!
Absolutely love this guy! Great videos, great advice!!!!
Try using clarified butter. You can toast it to your liking and the taste of butter is only amplified.
I've been binge watching your videos recently and realy enjoying your work. I have seen you wearing nitrile gloves when handling cheese. Is there a specific reason for that or is it some other reason im missing?
Just tore the roof of my mouth, but so worth it 😂
WOW!, man that looks Delicious
🥪🔥🌿 *Yep this is it. Such a great tutorial; absolutely right about the simplicity and genius.* _Thanks so much, and keep making this great content!_ 🤤
I like my homemade the best, sour dough is really good, but to me the most important is either sharp cheddar or longhorn Colby, with minced onion and sliced green olives.
Why are you buying grilled cheeses at restaurants? Don't. Just don't
Why?
I found an easier way to get something like this.
I put my bread in a toaster or Air fryer to get it crisp.
I butter it really well (both sides)
I take my cheeses (Cheddar and some Mozz) and but it in a pan with just a dash of butter to melt.
I let the cheese get all melty gooey, or even a bit toasty for added flavors, then I pour it over the toasted bread and then fold
It tastes amazing, is quick and easy!
that does look really good
i always us mayonnaise instead of butter any thoughts?
"I always _us_ ?" I think you mean _use_
I made a grilled cheese sandwich in my quesadilla maker…it was perfection!
Matt takes a moment to appreciate his work with that x100 lol. Only thing more beautiful is that cheesy crispy crust🤘📸
I’m loving this x100vi
I and my kids always love my grilled cheese better than anywhere else. Nobody makes it like me. My one recipe that is the bomb haha
Omg this was EPIC!
OK - the crazy camera angles in this video made it worth my time. You put the camera in the cheese grater?? LOL
New subscriber here and I clicked on the video because that grilled cheese sandwich looks perfect to me.
I would add sliced tomato before putting it in the oven, but that's just how I like my grilled cheese. =*[.]*=
Whoa! This is good! Made a cheddar and chive on sourdough for breakfast. (And just a dab of spicy mustard). Unfortunately I can feel my arteries hardening, so I only ate half of it. It would be good on a lunch menu. Next time I’ll add some ham, and ease back on the cheese. I might have gone overboard with the cheese.
Thanks, Homie!
great tip on the bread knife.