
Thomas Keller, one of the world's best chefs, makes the best grilled cheese you've ever tasted!
Ingredients:
1 or 2 jalapeno peppers
1 red bell pepper
Butter, softened at room temperature
4 slices brioche, whole wheat, or sourdough bread (3/4" thick)
8 slices Monterey Jack
8 slices Cheddar
Directions:
1. Fill a bowl with ice water. Place the peppers on a metal baking sheet, and fire up a small butane torch (we like the Weller Table Top butane torch; $24, sears.com) until the flame burns blue. Carefully blister the skins of the peppers with the blowtorch, turning them with a fork as you work.
2. Pull on a pair of plastic gloves and plunge the peppers into the ice water for a few seconds. Remove them and rub off their skins. Then halve them lengthwise, remove the seeds, and chop them.
3. Heat a cast-iron skillet on medium. For each sandwich, liberally butter both sides of two bread slices. Place two slices of Monterey Jack on one piece of bread; add a heaping tablespoon of the pepper mixture in the middle. Place two slices of Cheddar on the other piece of bread, and put the bread slices together.
4. Place the sandwiches in the skillet over medium heat, and cook until the bread is golden brown and the cheeses melt together, 3 to 5 minutes a side. Cut them in half diagonally and serve with beer. Makes 2 servings
Click HERE for more info on Thomas Keller and to print recipe
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