The Perfect Grilled Cheese

On Sunday I made the perfect grilled cheese. There was no bread involved, no butter or mayonnaise either. Yet, the outside was brown, crisp and toasted while the inside was a delicious blend of saltiness and melted cheese goodness!

Stop for a second and think of the last campfire-roasted marshmallow you ate and you’ll have an idea of what I cooked on Sunday, a day spent with family and testing recipes for the August 1st Beer and BBQ Class at AleSmith.

Now, lets get back to that marshmallow; was it golden brown or burnt, were the creamy insides big and puffy or just a small spoonful, did you let it cool or pop it in your mouth and take the chance it did not burn you? Well regardless of how you like your roasted marshmallows I know this much, if you like grilled cheese sandwiches you’re going to love my version of The Perfect Grilled Cheese.

To make it I took a bit of Halloumi (pronounced HA Loo Me), a Greek goat and sheep’s milk cheese, skewered it, and threw it onto the grill. A bit of time later I had something that looked like a campfire-roasted marshmallow but had no reason to be smothered in chocolate and tossed between graham crackers. Nope, this just needed some beer-mustard sauce drizzled onto it and then it was ready to eat. (and ready to be included in Saturday’s class) .

Give it a try if you find the cheese and let me know what you think.

Chef Dave

PS: Remember there are still spots available for this weekend’s Beer and BBQ class featuring BBQ’d Cheese, Puerto Nuevo Shrimp, Bacon Wrapped Cream Cheese Stuffed Jalapenos and other easy to make appetizers paired with that cold and tasty AleSmith brew. More Info here.