Molly Levels Up Her Grilled Cheese Game
Vložit
- čas přidán 20. 08. 2024
- This video is sponsored by SHUN! Link below, y'all!!!!
Today, Molly teaches us how to level up the classic grilled cheese. There are a few ways in which she does this. The first is the MF double crunch! She shows us how to optimally crisp the bread for maximum crunchiness. Next, she makes a Gilda tapenade with pepperoncini, cornichons, olives, and anchovies (because why the heck not???). Finally, she tops the glorious sando with a Gilda skewer, adding even more brininess and perfection to this grilled cheese. This recipe is easy, impressive, and most importantly delicious. Not to be missed!
INGREDIENTS:
PRODUCE
2 garlic cloves
PANTRY
½ cup (3 ounces) green olives
⅔ cup pickled pepperoncini
10 cornichons
6 oil-packed anchovies
4 slices sourdough, preferably day-old
Extra virgin olive oil
Kosher salt
DAIRY
4 ounces manchego
4 ounces gruyere cheese
4 tablespoons unsalted butter
Cop some Shun knives: shun.kaiusa.com/
NEW BOOK: MORE IS MORE!!!!!: mollybaz.com/m...
Hit The Club: mollybaz.com
Cook This Book: mollybaz.com/c...
Video Series:
Director: Evan Robinson
Editor: Jordan Hansen / Triarch Creative
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller
Thumbnail: Peggy Khammanotham
It's great to see you back in action! Your baby is very fortunate to have you for a mommy. Congratulations!!!
mamma miaaa! I'm from Barcelona and my mouth is waterinnnng! you really honored all spanish ingredients, so cohesive and true to our vermut culture 🥰 congratulations on baby Gio xx
btw gilda is pronounced "hilda" sounds like a H😊
I JUST saw your cereal cover and said "ah hah, no wonder I haven't seen her on youtube.." - but suddenly here you are! I hope your home is full of happy cries and giggles now!
i love seeing basque things pop up in your videos every once in a while! i'm basque and it always makes me smile whenever you reference our cousine :)
Thanks for another fantastic recipe. I made one minor change when I made it. On the inside (first) browning of the bread, I added some parmesan cheese in the last couple minutes of browning. It added another layer of cheese and crunch. Love your channel!
Congratulations on the baby
I watched Kenji brown both sides and I will never go back to soft insides. Yum ... congrats on the birth of your son.
I started making Reuben sandwiches with the double crunch years ago. Makes a huge difference.
I just made a tasty grilled cheeze last night. It was standard ok. this my dear, is epic. I really enjoyed this and the subtle techs to bring this dish to outstanding.
Tried this last week and it was 💣🤤!! It’s everything she says it is - fatty, tangy, briney - perfectly balanced! Became my gateway sandwich as I wasn’t too crazy about them before. Now I have all sorts of breads, cheeses, and condiments let’s go!!!🥪🥪🥪
im salivating over every part of this
Molly Baz, you genius! Manchego and Cheddar!!!
I love your terminology for... everything.
Please keep being you. The tasty recipes are just a bonus, I'm here for the squidgeling and little snick-snacks. Maybe we will also see the return of Sir Fly (actually hopefully not)
Come on! What an absolutely great recipe... and of course video! Thanks for it👍
Made this for lunch-absolutely incredible!
Molly, this looks fantastic. Can't wait to try it and i love the idea of crisping the bread first. You are genius.
PLEASE BRING BACK THE SANDO UNIVERSE PODCAST! IT IS EVERYTHING!
Double crunch. Brilliant....just brilliant.
Double crunch is an excellent sandwich technique (been doing this for a while) - it's def for when you've got more time, but it's an amazing, simple hot-sandwich upgrade to have in your arsenal. Really improves the experience.
This gave me some great tips for grilled cheese. Thanks!
Props to the camera person for lovely food shots throughout , making me drool even more !!
Made this tonight. It was delicious and a great pairing with an eventide ;) Thanks for this awesome recipe!
5:00 Uncensored Molly has returned!
🎉🎉🎉
I wish she wouldn't 😢
I just made this, it's incredibly delicious. One clove of garlic was enough for me though.
Yasss! Snick snack!
I’m in 2 mins and I just knew there would be a pickle element to this dish😊.
Brilliant Molly!!
This looks delicious! Thanks for sharing!
Thank you, Molly 👍
Well, it has got to be better than Gordon Ramsay's at the very least.
and that was awful
I could see a version of this with a roasted hatch chili and garlic tapenade. With pickled jalapenos and Spanish olives speared on the top. A version with brie and goat cheese and preserved fruit 'tapenade' in the middle? The point is the double sided grill and the two kinds of cheese and the flavor/texture bomb in the middle? Excellent recipe. I promise to perfect the original first.
Eff yeah! I think you nailed it, but, I'll have to make it.....Probably money$$$
As a Gilda I really like this
There is nothing -- NOTHING -- that compares with pan-fried bread. Used to be a restaurant in LA whose bread for the table was always pan-fried as a matter of course. Just a memory now, that place.
Molly this is what I'm eating next time I get the munchies.
I still do the grilled cheese with the scallion jalapeño thingy you teach us on a insta live ages ago. 🥰
Looks delicious. Gordo should take notes😏
Grilda Cheese
Noice.
Top sandwich idea! Absolutely love it! ps: [h]ilda is more like a pintxo rather than a tapa
Looks amazing!
This looks amazing! Unfortunately a lot of people will get grossed out by the anchovy (sad). Well done
Good recipe
A Gilda is absolutely a pintxo, not a tapa!
I think the addition of a meat would make it a melt - she’s safe lol ❤
I'm curious - because we're using the double crunch technique, do we still need to worry about grated cheese melting into the bread? I like grated cheese for coverage (and my knife skills are kinda bad), but I don't want any sog in my sando
Love me some Molllllyyyyyyy Bazzzzzzzzz!
She's so gorgeous, the grilled cheese..
Molly, you need a "kaasschaaf"
Love your vids 💞
Let this be your dissertation
GOAT cheese
Girl, congrats on the baby. But can we please cut the sando on a bias? This straight cut is maddening.
Are you a fan of the open-face, broil, then put together method?
i saw a live that Gabby did and people were talking about eating Tuna in the comments.
2000 calorie sandwhich
I NEED IT
That looks amazing and delicious, but it's not a grilled cheese anymore.
thaaaats what i was gonna say
Looks greatt mollyy! But actually the gilda is a Basque PINTXO not a tapa :)) (also ppl from the basque region generally dont agree with being called spanish) (im not basque i just think it's kinda cool)
Melt.
Exactly. Still yummy though. Grilled cheese is just bread, cheese and your favorite fat to toast. I'm a butter kinda guy.
We NEED to normalize 'Yum Alert!'
great melt!! not a grilled cheese tho tbh, grilled cheese = bread + cheese + butter
I'm hungover and haven't eaten anything all day. May I please have the other half. My mouth is watering!! That looks so damn good!! I'd definitely fuck with it!!
Best grilled cheese is velveta on sourdough butter grilled with pickles and mayo on the side.
So... I'm 56 years old, have cooked all my life, love cheese, have browzed the fancy cheese section at the supermarket, and watched cooking shows all my life. Never heard the word "manchego" before today. Is this one of those things you can only find in a metropolitan area of over 10 million people?
No. It's fairly ubiquitous as far as Spanish cheese is concerned. It's even mentioned in Don Quixote.
@@PhatTrumpet2 I've never seen "spanish cheese". Italian, Swiss, Danish, German....American..
yeah. sadly you just have to be more worldly to know certain things. spanish cheese is a common thing to know. you have been limited by being from a small town.
@@potatocake113 I went to a high end grocery store in Kansas City and never saw it. Why have I never heard hat name uttered before on a cooking show? I've been watching them for 40 years.
damn you're good
This sounds incredible. Basque isn't just a region though it's an historically oppressed country!
I hope this was pre-recorded and Molly and Gio are resting
she forgot to add a extra drizzle of olive in the before eating it
so a Muffuletta that is grilled?
with no meat. a vegan grilled Muffuletta .
My teeth have left the chat
But is it a grilled cheese? Or a panini?
This ruined my morning Molly
A cup of olives in a sandwich, ugh no.
What's with the cooking apron?
Seems very salty. And I question the use of manchego, which I think would just turn into a puddle of oil.
As soon as you put anything but cheese inside it’s a melt not a grilled cheese.
Relax
It ain't easy being cheesy
If your grilled cheese takes more than 5 minutes you may be doing too much 🤷🏾
worried that you took ozempic!
She literally just has a baby. What are you talking about?
worst bread for grilled cheese. too crusty. at least the cheese has melted.
Manifesto? What are you, the Unamomer?
Make more videos lol 😂
Don't cuss, even tho it was funny 😅😂
Wow, this is disgusting.
At least she used real cheese. A lot of youtube chefs have been doing grilled cheese and as soon as they pull out the American cheese or cheese food, I unsubscribe because qui se couche avec les chiens se réveille avec des puces and I do not want to be associated with persons of that ilk.
Here me out: Addition of freshly shaved prosciutto, and instead of binding the Gilda tapenade with just EVO since you’re frying in EVO and it can easily get saturated, and the mixture will be loose- A touch of mustard for the tang and to bind it all together!