The most in­dul­gent grilled cheese you’ll ever meet

And, yes, you can make it At home!

FHM (Philippines) - - BOOST -

Noth­ing beats the sooth­ing sen­sa­tion of hav­ing an ooey­gooey grilled cheese sam­mie in your hands. Imag­ine: A per­fectly golden sand­wich— crispy, crusty, and but­tery out­side with ooz­ing, melted, stretchy cheese in­side. That’s ex­actly how you spell com­fort!

Adored all over the world, the clas­sic grilled good­ness has taken var­i­ous per­mu­ta­tions in re­cent times. Pur­vey­ors chal­lenge one an­other by adding the most types of cheese to their ver­sion. Chefs take it to the next level by stuff­ing it with lob­ster, truf­fle, and all sorts of lux­u­ri­ous in­gre­di­ents. Restau­rants change things up by us­ing squid ink-tinted bread, turn­ing it into french 50 grams chicken

skin 1 ta­ble­spoon fish sauce (patis) veg­etable oil for deep fry­ing

1 red bell pep­per 2 ta­ble­spoons


2 slices of loaf


1 slice Amer­i­can

ched­dar cheese 1 slice Gruyere

cheese toast or even wrap­ping it in nori for a Ja­panese flair. But re­move all the fluff and adorn­ments, one thing re­mains: The sim­plest ver­sion of grilled cheese, made very well, is the one that truly soothes the soul.

So we ask es­teemed chef Ed Bu­gia, head hon­cho of Back­yard Kitchen + Brew, Pino, Pi, and BRGR: The Burger Project, to give the low­down on build­ing that per­fect sand­wich. You’ll be sur­prised that a re­ally good one only re­quires sev­eral pantry sta­ples, though chef Ed’s ver­sion, the recipe of which you’ll find below, adds a cou­ple of wel­come in­gre­di­ents to up the ante. One of them gives the sand­wich ex­tra salti­ness, and the other of­fers a sweet bal­ance to the whole cre­ation.

He of­fers two main tips: “Use good qual­ity sliced bread!” and “Be gen­er­ous with the but­ter!” So what are you wait­ing for? Get started on this grilled cheese sand­wich and sink your­self into a pool of cheesy com­fort.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.