Ultimate Grilled Cheese Sandwich Recipe
Four cheeses and a whole lot of gooey goodness!
There some sandwiches that just make you stop in your tracks and go “Mmmmmmmmmm!” This is one of them. According to Marty Curtis, “This creation came by way of Randy Feltis, chef and owner of Oscar’s Restaurant in Barrie, Ontario. We were comparing lunch menu items when he suggested I try his latest addition of exotic cheeses on thick-cut bread, slowly browned to perfection and served with a simple salad or soup. The $15 Grilled Cheese was born.” You might be sputtering at the price- but good brie, cheddar, asiago and havarti cheese isn’t cheap.
The good news? You can make it at home for a fraction of the cost and look like a culinary super hero to your kids, family and friends! And as the weather gets just that much cooler with every passing day, you’ll be glad you have this ace up your sleeve. Paired with a home-made cream of tomato or butternut squash soup, and a light salad and you’ve got dinner ready to go in no time at all. Or just drive to Muskoka and enjoy a weekend amongst the crimson and golden fall foliage and say hi to Marty! Tell him ML sent you!
The $15 Grilled Cheese Sandwich Recipe- Courtesy of Marty Curtis
Note: This recipe makes 4 sandwiches
Ingredients:
- 1/2 cup butter, softened
- 3–4 garlic cloves, crushed
- 1/4 cup chopped fresh parsley
- 8 slices fresh baked bread, 1/2 inch to 1 1/2 inches thick (Italian, potato, sourdough, cheese, whole-grain, or light rye bread)
- 8 slices brie cheese
- 8 slices aged cheddar cheese
- 8 slices Asiago cheese
- 8 slices havarti cheese
Directions:
- In a bowl, combine the butter, garlic, and parsley.
- Spread on 8 slices of the bread.
- In a large skillet over low heat, place 2 slices of bread in the pan, butter-side down.
- Place 2 slices of each variety of cheese on top of the bread and cover with another piece of bread, butter-side up.
- Cook the first side until golden brown, then flip and repeat.
- Covering the pan will help the cheese melt better, especially considering the thickness of the bread.
- When both sides are browned, cut on the diagonal, and serve.
Marty’s Café Confidential Tip:
Dill pickles, potato chips, and ketchup go well with this monster cheese fest. But if you’re feeling creative, try adding prosciutto ham, salami, mortadella, black forest ham, shaved roast beef, or anything else that appeals to you. (Food Trends Note: To me, this calls out loud and clear for a shaving or two of sundried tomato, oven roasted turkey breast with a side of shoestring sweet potato fries- for those that aren’t counting calories. Lucky dogs!).
Grilled Cheese
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