Mousetrap

Recipe courtesy The American Grilled Cheese Kitchen
Show: Unique Eats Episode: Cheese

Photo: Mousetrap

TOTAL TIME: 12 min
Prep: 10 min
Inactive Prep: --
Cook: 2 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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    Directions

    You'll want to cook your grilled cheese in an oven (that's how we do it at the restaurant; you can use other methods, like a panini press or griddle of course). For best results, preheat your oven to 500 degrees F, and while preheating, make sure your cooking surface (sheet pan or tray) is inside the oven, so it's already hot when you plant the "raw" assembled sandwich on it.
    Preheat the oven to 500 degrees F.

    Spread a thin layer of salted butter on the outside of each piece of sourdough bread. Place a single layer of cheddar on the inside of the sourdough bread. Be sure to cover the full inside of the bread. Place a single layer of havarti on top of the cheddar, and be sure to cover the layer of cheddar. Place a single layer of Monterey jack on top of the havarti, and be sure to cover the layer of havarti. Place the other piece of buttered bread (butter-side out) on top of the Monterey jack to close the sandwich.

    Carefully, place the sandwich on the hot sheet pan or tray. Place the sheet pan or tray into the heated oven. Cook for 45 to 60 seconds, until the top slice of bread achieves golden-brown toasting.

    Remove the sheet pan with sandwich and flip the sandwich. Place the sheet pan back in the oven. Cook for another 30 to 34 seconds, until the top slice of bread achieves golden-brown toasting and all cheese is fully melted.

    Remove from the oven. Eat and enjoy!

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    5

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    Read all 1 reviews

    • on March 16, 2013

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      I would give this a 6, if I could.
      The cooking method would be GREAT for any type of grilled sandwich--Reubens, Patty Melts, grilled ham & cheese, etc

      I used a 475 degree oven and increased the time about 30 seconds each side.

      BUT -- LOOK AT THE BOTTOM, NOT THE TOP, after the recommended time.
      Recipe says "until the top slice of bread achieves golden-brown toasting", that "golden brown" is on the underside, against the hot sheet pan.

      I should have taken a picture, mine looked wonderfully brown, this picture looks a bit pale.

      people found this review Helpful.
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