I might grow the wide variety of herbs that I do every summer just so I can make these grilled cheese sandwiches. But don’t worry it you don’t have all the fresh herbs that I do, because these are very tasty with one or two, whatever you may have or grow yourself. Pretty well any herb would be good, except mint.
Of course, you know how to make a grilled cheese sandwich and I certainly don’t mean to sound patronizing here, but the method of making these might be a bit different than what you normally do. This way works well whenever you want to put something more than only cheese in a grilled cheese, such as sliced tomatoes or sliced olives.
↑ From the top left : Thyme, Rosemary, Tarragon, Flat Leaf Parsley, Chives, Oregano, Basil ↑
1 : Butter one side of each of your slices of bread. I like whole-wheat sliced bread, and it’s much easier to get an even layer of butter if your butter is at room temperature. But we don’t use that much butter so don’t usually have any just sitting around, out of the fridge. So I soften mine in the microwave oven. Note that in the ingredients picture above, that is more butter than I ended up using.
2 : Place half your bread slices, buttered side down in a room-temperature frying pan, that has a lid. Put your finely chopped mixed fresh herbs on the bread.
3 : Place your sliced cheese on top of the herbs. I use partially skim-milk Aged Cheddar (it’s actually quite good and you don’t even notice that it’s lower in fat than normal cheddar), but use whatever you like. The reason you want the cheese on top of the herbs is so that it will melt and therefore stick the herbs to the bread. Otherwise, this sandwich is impossible to flip.
4 : Put your second slice of bread on, buttered side up. Cover your frying plan and place on the (cold) stove. Turn the burner on to very low. This means that these sandwiches will take more time to cook, but the room-temperature pan and low heat will allow the cheese to melt nicely, sticking the sandwich together, without causing the toast to burn.
↑ Hi. Oh, right … grilled cheese sandwiches … ↑
5 : Leave it be, until the cheese is melted. I let mine cook slowly for about 7 minutes. You can lift the lid and check to make sure that it’s not getting too dark and if it is, you’ll have no choice but to flip it or it will burn, so if the cheese hasn’t ‘glued’ the herbs to the bread yet, press down with a spatula before flipping (but only press it if you’re in a ‘must flip now’ situation).
6 : Once the cheese is melted and the bread nicely toasted, flip the sandwich, and put the cover back on. Turn the stove burner completely off (there will be enough heat in the pan to toast the second side.) Cook until done, about 1 or 2 more minutes.
I like mine with a daub of hot sauce. My fave is a product made in the West Indies called ‘Matouk’s’. They make several different sauces; the one I mean is called ‘hot sauce / salsa picante’. This is pretty spicy so be forewarned. Nick doesn’t go near the stuff! I wouldn’t expect you to order it from Amazon, where I see it is very expensive, but here’s the link, so you can see what the bottle looks like. We get ours at an International Market (you can see a picture of Nick picking it off the shelf in this post, which is one of the very first posts I ever did, so have mercy lol) but also recently noticed that it was now being stocked at the regular grocery store.
Thanks for taking a look. Have I caused you to crave a grilled cheese sandwich now? Ok then, my job here is done.