By Tali Simon | August 20, 2012
When the August assignment for Kosher Connection came in, I was stumped. We were supposed to share a recipe for something grilled, and not only do I not have a grill, I also don’t have an indoor grill pan or even a panini maker.
But I do have a non-stick skillet, and that’s the only piece of equipment you need to make an incredible inside-out grilled cheese sandwich.
Besides, no one else is going to be blogging about grilled cheese today. They’re probably all writing about grilled burgers and shish kabobs and maybe even grilled fruit. See? I’m a genius.
Inside-out grilled cheese is filled with soft, melted cheese on the inside and covered with a crispy cheese crust on the outside. You know those bits of crispy cheese on matzah brei that everyone secretly covets, but you have to make it look like it ended up on your plate by accident so as not to appear like you care too much about things like getting the crispy cheese?
Right. So this sandwich is covered in the coveted cheese. On both sides!
It’s also really easy to throw together, as any sandwich should be. Because seriously, what good is a patchke sandwich? That’s like patchke-ing a glass of water.
My favorite addition to grilled cheese is a handful of sauteed mushrooms, but just about anything would work: Onions, peppers, sliced tomatoes…
I may have just found a way to get your kids to eat their veggies.
Yield: 4 sandwiches
- 3 Tbsp unsalted butter, divided
- 1 (6 oz.) carton mushrooms, cleaned and sliced
- pinch of dried thyme
- 8 slices of bread, any kind
- 6-12 slices cheese, any kind (number of slices needed depends on the bread size)
1. Melt 1 Tbsp butter in a non-stick skillet and saute mushrooms and thyme over low heat until they reduce and become fragrant, 3-4 minutes. Transfer to a bowl and set aside. Leave the flame on low heat.
2. Melt a second tablespoon of butter in the pan and place two slices of bread inside (my 10-inch skillet could comfortably make two sandwiches at a time). Top with ½-1 slice of cheese, a handful of mushrooms, and another slice of bread. My loaf was a bit on the small side, so I only needed a half-slice inside and a half-slice on the outside top and bottom — but you may need more if your bread is bigger.
3. Carefully flip the sandwiches so that the bread that has been sizzling in butter is now face-up. Place ½-1 slice of cheese on it and flip it back over. Give it 2-3 minutes, then top the second side with cheese, flip again, and let it sit in the butter for a final 2-3 minutes. Use the last tablespoon of butter as needed, placing little pats here and there between batches of sandwiches. Serve hot.