If tell me you didn’t love grilled cheese growing up, I’d tell you you were lying. To this day, grilled cheese is one of my favorite meals, but over the years, I’ve worked to create a more “grown up” version that’s full of flavor, perfectly crispy, with gooey cheese.
Instead of butter, I use olive oil to coat the bread. I discovered this trick on accident when I was really craving a grilled cheese, but we didn’t have any butter on hand, and it was really the perfect accident. The olive oil adds so much flavor, and makes the bread perfectly crispy on the outside, but still soft on the inside.
What You’ll Need
You’ll need bread (I love using fresh baked sourdough), sliced cheese – something melty and flavorful like a smoked gouda, olive oil, garlic salt and fresh thyme. You’ll also need a shallow plate.
For the garlic salt, I like to use a sea salt and garlic grinder, like this one from Wegmans
Cover the bottom of a shallow plate with olive oil.
Add garlic salt and thyme to the plate of oil.
Dip one side of a slice of bread into the oil mixture, pressing gently so the herbs and spices adhere.
Add the bread, oil side down, to a skillet over medium heat and top with cheese. I use my panini press on the griddle setting, but a cast iron or non-stick pan works great too!
Add another slice of bread, coated with the oil mixture on one side, oil side up. Repeat for as many sandwiches you’re making.
Once the sandwiches are golden brown and crispy, gently flip. Cooking until the cheese is melted and both sides are perfectly browned.
Slice sandwiches in half and serve immediately. Suggested pairing: Super Simple Butternut Squash Soup
Grown Up Grilled Cheese
Prep Time: 5 minutes
Cook Time: 10 minutes
- 8 slices of bread (fresh sourdough is the BEST)
- 8 slices of cheese (I suggest a smoked gouda)
- 1/4 -1/2 cup extra virgin olive oil
- 1 teaspoon garlic salt (I use the garlic sea salt grinder from wegmans)
- 1/2 teaspoon fresh thyme
- Serve with Super Simple Butternut Squash Soup
- Add the olive oil to a shallow plate
- Add the garlic salt and thyme
- Dip a slice of bread into the oil mixture, then add to a skillet over medium heat, oil side down (I use my panini press on the griddle function, but a cast iron or non stick skillet would work great too!)
- Top the bread with the cheese, then with another slice of bread dipped in the oil mixture, oil side up
- Once the bottom side is golden brown, gently flip and cook until the cheese is melted and both sides of the bread are golden brown and crispy
- Serve immediately