August 3, 2018
It sounds a little like a bit from a 90’s stand-up comic routine: Why do they call it a grilled cheese when everyone cooks them in a pan? The name “Grilled Cheese Sandwich” is simply a colloquialism, but we figured we would make them both ways on the grill - grilled and griddled - on a set of GrillGrates and see what happens. Not only is this a recipe it can also be considered a technique. Try different breads and cheeses. Try griddling half way and then finishing on the GrillGrates.
1Preheat a grill with GrillGrates to medium low or about 425F at the surface of the grates. If you would like, turn a couple of your GrillGrates over to the flat, back side in order to griddle your sandwich.
2For each sandwich you will need two slices of bread and softened butter.
3Assemble the sandwich by spreading a thin layer of softened butter on one side of each of the slices of bread.
4Flip the bread over. If the sandwich has a spread, such as pesto, spread it on the un-buttered side.
5Cover the entire surface of the bread with cheese and then add whatever other ingredients you want.
6Put the sandwich together and take it to the grill.
7Place the sandwich on the rails of the GrillGrates or on the flat back side of the GrillGrates and close the lid of the grill.
8After 2-3 minutes check the underside of the sandwich to see what kind of color you have. Ultimately you are looking for a nice, dark, golden brown.
9If you cooking on the rails, lift and twist the sandwich 90 degrees. If you are using the flat back side go ahead and flip the sandwich. Close the lid.
10Repeat this process until you have achieved the desired color and oozey-ness (it's a technical kitchen term) of your cheese.
11Remove the sandwich from the grill to a cutting board. Let rest for a few minutes before cutting. Enjoy!