Take Grilled Cheese Up a Notch
Some people just make you feel like everything in going to be ok when you cook. Jenn Segal gives that confidence and her wildly popular blog, Once Upon a Chef, is proof that her recipes work and make lives a little bit easier.
So with the release of her new book, we thought we would bring Jenn into the kitchen to get a sample of one of her recipes. This grilled cheese is the perfect blend: it is easy enough that anyone can tackle it but with enough difference to make it really feel like something special. I have found myself going back to it over and over since we shot the video.
So watch the video below or follow the recipe - you will find you suddenly have the most popular grilled cheeses around.
Smoked Gouda & Pesto Grilled Cheese Sandwiches
Makes 4 sandwiches
8 1/2‑in [12‑mm] slices hearty white bread, such as French or Italian
4 Tbsp [55 g] unsalted butter, at room temperature
1/4 cup [60 g] homemade (page 86) or store-bought pesto
2 cups [230 g] shredded smoked Gouda cheese
Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice (about ½ tablespoon per slice).
Heat a large nonstick or cast-iron skillet over medium heat. Place four slices of bread, butter-side down, in the pan. Divide the cheese evenly over the bread, then cover with a lid and cook until the cheese is about three-quarters of the way melted, a few minutes. Uncover the pan and top the sandwiches with the remaining bread, butter-side up. Flip and cook, covered, until the cheese is fully melted and the bread is golden brown, a few minutes more. Let cool slightly, then slice the sandwiches in half and serve
I find the cheese melts better when shredded, but it’s fine to slice it very thinly if you prefer.