1 Video | Photo: Grown-Up Farmhouse Grilled Cheese Recipe
Ingredients
- 8 thin slices pancetta
- 8 slices brioche, about 1/2-inch thick
- 4 ounces sharp white Cheddar, thinly sliced (recommended: Farmhouse)
- 1 large heirloom tomato, cut into 4 slices
- Kosher salt and freshly cracked black pepper
- 3 tablespoons butter, room temperature
Directions
Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet.
Lay the pancetta slices on the rack on the baking sheet and bake until crisp, 15 to 18 minutes.
Meanwhile, set your toaster to a low setting and toast the brioche slices, (they should be slightly dry but not brown).
Lay 4 slices lightly toasted brioche on a work surface and cover the slices with half the cheese, followed by a slice of tomato. Season each sandwich with a pinch of salt and a healthy grind of black pepper. Top each with 2 pancetta rounds and the remaining cheese. Lay the remaining brioche slices on top and press down lightly. Butter the top of each sandwich with 1/2 tablespoon butter.
Heat a large griddle pan over medium heat.
Melt the remaining tablespoon butter on the griddle pan and add the sandwiches, buttered side up. Cook until the bread is golden brown and the cheese is beginning to melt. Flip the sandwiches, press lightly, and continue cooking until golden and toasty. Transfer to a cutting board and slice the sandwiches with a serrated knife, on the diagonal. Arrange on a serving platter and serve immediately.
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By Hazelnut & Lizzie
Emmitsburg, MD
on September 02, 2012
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This is a GREAT concept-- I love grilled cheese—but the result was disappointing.
We didn't stint on any of the ingredients; but these sandwiches, though, were EXTRAORDINARILY salty, even without adding the additional salt Claire calls for. It might just have been the combination of the pancetta-- always very salty-- with an intense sharp cheddar, but it was too much. And this is coming from someone who loves sharp cheddar and adds salt to everything. I would recommend swapping out the pancetta for an applewood smoked or maple sugar bacon, to cut down on the salty and add a little sweet.
And a suggestion for those who couldn't get their cheese to melt: If you have your skillet on high heat at first and brown both sides, then lower the heat to medium low and cover the sandwich with a lid, the cheese will melt right in through the tomato and the bread will still be beautifully toasted.
By skhoppe
on April 02, 2012
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The best grilled cheese I've ever had!
By rpg
Fort Collins, CO
on July 19, 2011
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This is a great twist on a basic recipe, and I usually end up eating the entire loaf of bread! A few things I noticed are that the tomato can change the look and texture of the cheese if its on there too long, and the cheese doesnt actually melt. It gets warm and soft, but doesnt get gooey meltey like american does (so dont burn your sandwich waiting for it to melt when it already has.
Read all 27 reviews