With just a few delicious ingredients and a little attention, you can turn an everyday sandwich into something crisp, gooey, and deeply satisfying... delicious. Try topping the melted cheese sandwich with fresh basil or sun-dried tomato or prosciutto as you take it from the oven-amazing.
A Beginner’s Guide to Melted Mozzarella Sandwich
Grilled cheese may be thought of as one of the simplest sandwiches to make, but mastering it is a challenge. Melting a cheese sandwich under the broiler is another method-very simple and delicious!
It's a cooking lesson in heat control, texture, and balance.
When I teach beginners, I start with grilled cheese because it demonstrates key cooking principles: how to properly use heat, browning reaction, bread choices and how cheese melts.
Melted Cheese Sandwich
Prep Time: 10 min
Cooking Time: 15 min
Yield: 1 portion
Ingredients
2 ea Bread slices (you can choose ciabatta, sourdough, etc... pick your favorite)
2 slices Cheese (American, Cheddar, Mozzarella, etc...)
3 Tbsp Butter, lightly salted or olive oil
Step 1
Set up mise en place of the bread, cheese and butter or olive oil.
Warm a small pan and add butter to melt.
Step 2
Dip the slices of bread into the hot butter on both sides or simply drizzle the hot butter over the bread.
Place into a toaster oven and lightly brown on both sides.
Step 3
Top the toasted bread slices with slices or shredded cheese-mozzarella, Swiss, cheddar etc... and place into the toaster oven and broil until melted.
Be careful to let the grilled cheese cool a little before enjoying.
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Chef Tom’s Cooking Class Minute — Week 10 Roasting Fish Let the Fish Taste Like Fish
Chef Tom's Cooking Class Minute: Week 9 Late Summer Grilling: Great Steak Doesn’t Have to be a Ribeye
Chef Tom's Cooking Class Minute: Week 8 Soft Shell Crabs-What’s Your Favorite Way to Eat Them?
Chef Tom's Cooking Class Minute: Week 7 Fava Beans
Chef Tom's Cooking Class Minute: Week 6 Gazpacho & Summer Tomatoes
Chef Tom's Cooking Class Minute: Week 5 Summer Corn: Soup, Grill, Roast or Fritters?
Chef Tom's Cooking Class Minute: Week 4 Cooking Summer Eggplant
Chef Tom's Cooking Class Minute: Week 3 Cooking Pork Spare Ribs
Years ago I traveled around the south for a few weeks researching some of the amazing foods of each region. In Charleston, I was introduced to a local pig farmer, Tank Jackson who manages Holy City Hogs. Tank and his wife raise heritage breed pigs and distribute the pigs around the country. He offers on-site cooking whole pig roasts, primal cuts and sausages, and I believe he produces the best pork in the country.