How to Make Grown-Up Grilled Cheese Sandwiches and Ultimate Cream of Tomato Soup
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- čas přidán 8. 11. 2021
- Host Julia Collin Davison makes Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives, equipment expert Adam Ried shares how to care for wooden kitchen tools, and gadget critic Lisa McManus rounds up the best graters. Finally, host Bridget Lancaster prepares the Ultimate Cream of Tomato Soup.
Get the recipe for Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives: cooks.io/3GRGEHd
Get the recipe for Ultimate Cream of Tomato Soup: cooks.io/3ExnCUr
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Making a paste out of the gruyere and brie is an amazing idea! We could add in all sorts of flavors easily at that point. Roasted garlic gruyere grilled cheese would be great, I bet.
I love the idea too! So many possible uses!
Anchovies is a secret ingredient used by many top chef's, after processing into the paste it leaves a subtle umami taste. Only one or two smaller anchovies are needed to achieve the desired taste.
I think I would even try a little bit of crisp bacon bits
@@backoff7659 that sounds wonderful!
Sourdough with pepper jack goat cheese
I wrote down the recipes and takeaways so you don't have to:
*Grown-Up Grilled Cheese Sandwiches*
Serves 4
*Technique Takeaways: *
• The key to using a good, aged cheese, like Gruyère, is to add another melting cheese, like Brie.
• Make a paste with these two cheeses using a food processor.
• Butter the bread, not the pan to ensure even brownness as it cooks.
*Ingredients:*
• 7 oz. Gruyère cheese (or aged cheddar), cut into cubes
• 2 oz. Brie cheese, rind removed.
• 2 TBSP vermouth (preferred) or white wine
• 1-2 TBSP chives, chopped
• 3 TBSP butter, softened
• 1 tsp Dijon mustard
• 8 slices of rye bread
*Directions:*
1. In a food processor, add cheeses and vermouth. Power for 20-30 seconds until it is a nice smooth paste, “a nice spreadable consistency”.
2. Add chives and pulse 4-5 times.
3. In a separate bowl, mash together the butter and Dijon mustard until well incorporated.
4. Butter one side of each bread slice to its edges.
5. Flip 4 of the slices and spread your cheese paste on the other side in the same fashion, to its edges.
6. Top cheese side with the other 4 slices, butter side up. The buttered sides should be on the top and bottom of your sandwich.
7. Set your stove to 200°F. This will assist with keeping the sandwiches warm during preparation.
8. Heat a 12-inch skillet over medium heat for about 2 minutes. To test for heat, wet your fingers and flick onto the surface of the pan. If the water sizzles and dances, it is ready.
9. Cook 2 sandwiches at a time, for 3-4 minutes on each side, until nice and golden and the cheese is melty.
10. Put onto a wire rack and place preheated 200°F oven (step 7).
*Ultimate Cream of Tomato Soup*
Serves 4
*Technique Takeaways:*
• Removing the seeds and pulp of the tomato and roasting the flesh of the tomato with brown sugar will produce a similar, but better taste than sundried tomatoes.
• Use reserved tomato juice.
• Blend solids with just a small amount of liquid for velvety texture.
*Ingredients:*
• 2 28oz. cans of whole tomatoes packed in juice (need 3 cups of its juice)
• 1-1/2 TBSP brown sugar, packed
• 3/4 cups shallots, minced
• 1/4 cup unsalted butter
• 1 TBSP tomato paste
• Pinch of allspice (“tip of the paring knife measurement)
• 2 TBSP all-purpose flour
• 1-3/4 cup chicken broth
• 1/2 cup of heavy cream
• 2 TBSP brandy, sherry or cognac. (optional)
• Salt to taste
• Little pinch of cayenne pepper
*Directions:*
1. Preheat oven to 450°F.
2. Line a baking sheet with foil.
3. Drain tomatoes into a bowl over a metal sieve. We’ll be using that tomato juice.
4. Over the sieve, break open each tomato with your hands and remove any seeds from its flesh.
5. Lay each tomato flat in a single layer onto the lined baking sheet.
6. Using a flexible spatula or spoon, push the tomato pulp in the sieve through, into the bowl.
7. Reserve 3 cups of the tomato juice from the bowl.
8. Sprinkle brown sugar evenly over the top of the tomatoes on the baking sheet.
9. Place baking sheet in the oven on the upper middle rack. Bake for 30 minutes
10. Over medium heat, add butter to a sauce pan. Melt until it is just foaming.
11. Add shallots, tomato paste and allspice to the melted butter.
12. Mix well, put a lid on it and turn down the heat to low.
13. Cook until the shallots have softened, 7-10 minutes.
14. Add flour, mix well and cook for about 30 seconds to lose its raw flour taste.
15. Using a whisk, slowly whisk in your chicken broth.
16. Add in your reserved tomato juice.
17. Add tomatoes and any of their sticky roasted bits. Stir.
18. Cover with a lid, raise heat to medium and bring back up to a simmer.
19. Once at a simmer, lower heat to low again.
20. Simmer for 10 minutes.
21. Strain soup over a metal sieve into a bowl to reserve the liquid again.
22. Transfer tomato solids into a blender, add 1 cup of the reserved tomato liquid and blend until nice and smooth, about 1 minute.
23. In the meantime, rinse out your sauce pan. We’re putting the soup back into its pot.
24. Add blender mix to the pot and the reserved liquid.
25. Add cream and mix well.
26. Heat over low heat until it is just rewarmed through, about 3 minutes.
27. Turn off burner. Add brandy and mix.
28. Taste for seasoning. Add salt to taste and cayenne pepper.
Serve with bread, crackers or a grilled cheese sandwich.
If you're using the CZcams app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.
Thank You for sharing and taking the time to do this. Very kind of you!
@@Eagle00pr You're welcome, Jose. No problem.
You rock, Paul!
Thank you!!
Sucks that one has to pay.
@@austinonaustin6870 You're welcome, Austin.
If anyone is curious, the spatulas that Julia uses to flip her grilled cheese sandwiches are made either by Matfer Bourgeat or Mercer Culinary. They're high-heat nylon fish spatulas, and they're extremely fantastic.
+1 these are great!
and expensive
@@stizelswik3694 Be sure to check the Mercer Culinary version too. It usually shows up at a much lower price when I go looking for it!
Thank you! Came to the comments specifically for this.
You hawking for this two companies? Merch shill!
"I don't think my daughter would like this, so I'm gonna have to eat hers" 😂
Hey, take that soup and head over to Juila's. She just made grilled cheese😁. Tomato soup & grilled cheese = a match made in heaven.💖
And both recipes have alcohol in them. Imagine the laughfest... I SO WANT TO BE THERE WITH THEM!!! 😅😅😅😅😅😅😅😅😋😋😋😋
I'll share the soup with you but I will give you the sandwich.
yes a classic combo I loved as a kid and still love at 55 😁
Aye haha
Is your comment cheesy to me? Yes
Was I going to say the same thing? Yes
You just can't argue with some things😄
Literally the episode was a partnership meal with Julia and Bridget. Grilled cheese and tomato soup.
GAH! Jack's segment was too short!! I need FULL VIDEOS of Jack's brilliant tidbits of knowledge. ❤️❤️
I don't think I've ever seen Julia so excited by a recipe🙂.
Julia was and still is#1..
I thought the same thing!
If you watch them long enough, you'll see her do this quite often, even back in her younger days with Chris Kimball. She's been ATK for roughly 20 years or so, and so has Bridget too.
She also had to shoulder the burden of eating the extra two because her daughter wouldn't like them. That's just what a great mother she is. Parenting is hard work sometimes
This food today is my go to comfort, fall, need a hug in a mug!!! Thank you so much!
I make my grilled cheese with a little bacon fat instead of butter. For my cheeses I use a mixture of mozzarella, triple cheddar, and American. It's Heaven until in comes my 3 year old asking me to share🙃😒 I can't have anything to myself.
What is triple cheddar?
Make the 3-year-old their own sandwich first.
@@kathrynwitte3398 I started that recently. Works like a charm!👍
@@marybratton5514 triple cheddar is a mix of New York cheddar, Vermont cheddar, and Wisconsin cheddar blended together. It's really goo if you're big on cheese.
Another ATK classic. Useful recipes and reviews throughout. This was a really good episode. Thanks.
I'm Australian I used to have a lot of problem with American cooking, because they use the old 18th century measurements. Or even worse, their recipe uses a can of . That's until i started learning how to cook by techniques rather than learning recipes. Now most of the time when i cook something i put "a blob or two of butter" or "a slosh of white wine" (two smidgeons eq one slosh ) or when i'm feeling snobby and upmarket, i put "a soupcon" of something in. Most of the time it works out. Other times i might have to have two attempts before I am happy with the result, then i feel confident i can tinker around a bit with the ingredients to make it just how I might like it. Also it's amazing how many things I cook based on what's in the fridge and the pantry. Dinner's a lot more fun now, even though i have a LOOOOOOOOOONG way to go to being what I'd think of as a competent cook.
I used to keep dry goods like nuts, spices and flours in the freezer. Then I got a jar lid attachment for my vacuum sealer, and a bunch of mason jars. Dry goods cannot go bad if you deprive them of air and moisture, and a vacuum is the perfect thing for that. Mason jars come in a multitude of sizes, plus there are hacks for using any glass jar with a gasketed lid. And I developed a method for vacuuming jars of flour or other powders. that keeps the seals from leaking.
After moving my perishable dry goods to vacuum storage, I stopped having to throw out stuff that would have gone bad in the freezer. Eight year old pecans? Yeah, I found a jar that got lost in the back, and they were still as good as the day I stored them.
The music at the beginning just reminds me of the 90’s please don’t change it
Grown-Up Grilled Cheese with Gruyère and Chives (My recipe notes)
CHEESE PASTE:
7 oz (200 g) Gruyère, cubed
2 oz (60 g) Brie, rind removed
2 Tbsp (30 ml) vermouth or wine
A few chives (about a dozen), roughly chopped (roughly ¼” or 5 mm)
DIJON BUTTER:
3 Tbsp (45 ml) softened butter
1 tsp (5 ml) Dijon mustard
8 slices bread of your choice (she used rye)
CHEESE PASTE: Process cheeses and vermouth or wine 20-30 seconds or until a spreadable cheese paste forms. Add chives and pulse (about 4-5 times) until incorporated. Set aside.
DIJON BUTTER: Mash together butter and Dijon.
Butter each slice of bread evenly to the edges (on one side only), rather than the skillet, to ensure the bread gets evenly browned. Flip four slices butter side down and spread ¼ of the cheese paste evenly edge to edge on the unbuttered side of these slices. Top each sandwich with one of the remaining bread slices, buttered side up.
Heat a 12” (30 cm) non-stick skillet over medium heat for two minutes. Skillet is ready when a few drops of water sprinkled in it sizzle and skitter across the surface. Cook two sandwiches at a time, 3-4 minutes on each side or until bread is golden and cheese is melty. Keep the first two sandwiches warm in the oven on a wire rack in a sheet pan.
Slice in half and serve.
Bravo, you did THEIR job for them for FREE.
I add fresh beefsteak tomato slices over the cheese with a little bit of salt and pepper and Italian seasoning and then I grill in the pan...so good! I definitely have to make the homemade tomato soup! It looks so rich and simple to make!👍☕
I love adding tomato and sometimes ham is a great addition to. Damn I'm getting hungry. Lol
BACON 🥓 😋
Grilled cheese without tomato is like eating fries without ketchup. Of course!!
I served a 4-course dinner with a flight of adult grilled cheeaw sandwiches as the unusual main course. The hands-down favorite was the brie & pear, but the smoked gouda & carmelized onion on multi-grain bred waqs a close second. Love seeing more adult grilled cheese sandwiches!
Dear Julia,
I am making these tomorrow night for my wife and a friend. The thing that sold it was the beautiful results, plus the sounds you made during the process. I haven't heard sounds like that since... well, a long time ago. ;-)
I need to watch this channel more often. Did not know about the type of oil for a cutting board n what to freeze.
I made both of these for dinner last night! Fabulous! My husband woke up talking about them this morning! Cheers
My grown up grilled cheese is room temperature gouda and colby slices on sourdough bread. Yes, I melt butter in the pan and it's the absolute best way to ensure the entire bread is covered. When it's time to flip, take it out and melt more butter before returning the sandwich to the pan. Then have thinly sliced granny smith apples to slide in the sandwich before each bite. It's fantastic!
Great advice about using the freezer. I now keep my rice in the freezer. Also if I'm going out of town for a few weeks, I put my olive oil in the refrigerator so the bottle lasts longer. Yes it goes semi-solid in the fridge, but you just bring it out to reliquefy it.
Finally, a grilled cheese vid that doesn't go the Mayonnaise route that's been going around. A lot of people find Mayo unappetizing (to say the least).
You are so right about mayonnaise... Iiiccckkk...!!!
Mayo is not even a food. So gross...
Actually@@TitoTimTravels it has to be considered a food because, I defend ketchup as more than a condiment... But yes, you are absolutely correct, mayonnaise is nasty, gross... Just plain Iiiiiccckkkk!!!, Lolololol.
@@TitoTimTravels and it is made with eggs which are definitely food.
@@TitoTimTravels eggs and oil combined aren't a food?
Made this today for lunch. Very unique taste. I would definitely do this again. Probably not for everyone but you got to try it at least once. Thanks for sharing!!
If you want what you called an "herby" flavor, try Gewürztraminer. (Spicy white wine) Also, while rye is a good choice, sour dough is even better (in my opinion).
I’m going to use sourdough, and white wine in the cheese like you would fondue 😍
A long time ago, I came upon the suggestion to add just a little of instant coffee crystals to the tomato sauce. I'm going to guess a teaspoon worth for this recipe. The advantage is that the coffee deepens the color to more of a red, rather than an orange cast. To the naysayers' it does seem to help without being totally artificial. Both recipes look really inviting!
Excellent work! The best episode I’ve seen in a long time! Love the range of recipes, ideas, and tips!!!
Love the idea of making the cheese paste to melt more evenly. Sometimes I add a few slices of bacon or prosciutto when making gruyere grilled cheese sandwiches!
Another idea I learned was t o add another cheese layer by dipping the buttered outer sides in grated parm before toasting. O.M.G.
I do this with finely shredded parmesan on the outside. The added taste, texture and color make it a pro move.
@@PaulsCZcams Exactly. I think I learned this technique from Chef Michael Symon.
That “frico” cheese coating is amazing.
Thank you Julia! I love this recipe!
That grilled cheese,and home made tomato soup Heavenly..!!!
Can’t wait to try both of these!
The grown up grilled cheese looks great ! I can't wait to try it.
Loved the way the standard grilled cheese and tomato soup were enhanced into something special. I will give this one a try.
I would like to eat one of those grilled cheese sandwiches. I really would!
A really good cheddar cheese, a slice of swiss, a thin layer of yellow mustard and then a layer of dill pickles and grill. Many years ago I worked at a bagel shop (yes - we boiled them) and I would take an everything stick, cut it in half, add Beaver brand deli style mustard, 2 layers of cheddar, one of swiss, a 1/4 wedge of dill pickle (under the cheese actually), and a shake of original Mrs Dash and bake.... And then I would have some Wisconsin Cheese Soup.
Lovely recipes, as always!
Thank you so much!
I love grilled cheese and these are certainly kicked up a notch! Thanks Julia!
My default “easy cozy” meal when it’s rainy/foggy/snowy/freeze-from-exposure in 10mn outside ..has always been grilled cheese and tomato soup. Jarlsberg, cottage bread and a metric F ton of butter in *ONE PAN* and Campbell’s tomato soup with whole milk, dried basil and a pinch of brown sugar in *ONE POT* has dried many tears and made many a cold nose drip on my table in my short 37 years. I respect this Sophia Petrillo recipe. The next time I open my front door to a cold wet friend in tears though, I’ll stick with my Rose Nylund method ..mostly because I’m usually 2 glasses of Pinot Grigio deep by grilling time and the idea of cleaning my food processor for a grilled cheese makes me want to off myself.🤗
Ooooooo... Browned butter and bacon paste with... Gruyere, vermouth and... Let's make it the Mr. Crunchy...
Julia, I really believe you not only enjoy what you do for a living, but also really enjoy eating the fruits of your labor!
Omg!!! Exactly what I’ve been looking for!!!
Wonderful format, informative and entertaining . Perfect 🧀🍞🍅
Another classic served fresh 😋
Hi there, JULIA! 😁 I LOVE the making of the Grilled cheese!!
😋😋😋
Also, beautiful blouse with collar up and great hair style.
Excellent the way you cook is perfect.
The tomato soup recipe is just absolutely awesome. The tomatoes caramelizing in the oven is a game changer
One of my all time favorite meals turned gourmet. Thanks ladies.
Absolutely brilliant episode,wonderful,😋
This episode was Awesome!! I am going to make both of them and season my cutting boards.
YESSSS! She's teaching us! I love it!
Best two recipes EVER!!!
Julia is such a good mother, making the “sacrifice” so her poor daughter is not forced to eat those amazing toasties.
Butter and toast both side of the bread. It makes a huge difference in the texture and taste. And deglaze the pan of the roasted tomatoes with the tomato juice.
That grilled cheese sandwich looks fabulous! Thanks for sharing.
genius ideas looks fabulous Julia, thank you
I grew up eating non traditional grilled cheese and tomato soup, too. Rye toast, lightly buttered on 1 side then thin slices extra sharp cheddar and thin slices of fresh tomato on top, s & p then its now an open faced sandwhich and we throw them under the broiler til cheese melts and tomato is bubbly . Then Campbells tomato soup made with milk
Definitely going to try this! Yum. Thanks!
I was talking to my wife about the grilled cheese sandwich and tomato soup she was eating, then less than hour later this video shows up in my suggested content que. This has now happened too many times to continue thinking it is coincidence.
Thank you for this video! I love grilled cheese sandwich's, and I adore cream of tomato soup. I never thought about making cream of tomato soup at home, but I know how to do it now! 😊
I’m so making the grill cheese and soup. Brandy I love it. Thank u
What an ingenuous idea to mix these two cheeses so it melts better!!
I am so glad I found this channel!
Thank you! Excellent!
Great grilled cheese and soup ladies!
Always loved Tomatoe soup...will definitely try this one.
Thank you for sharing. I love my cheese sandwiches as well.
My partner and I do alternating blue and pink nights for cooking dinners. I ("Blue", and less experienced) tend to do more complicated and exotic recipes. My partner ("Pink", is much more experienced) and tends to do really quick and simple recipes that use what we have on hand.
Pink's "take it easy night" is grill cheese and tomato soup - which I like. Any cheese we have on hand and canned tomato soup.
I'm gonna surprise Pink by putting grill cheese and tomato soup on our calendar as a "Blue" night. I know Pink is gonna accuse me of preempting her "easy" night. I'll just smile and say something like, "Wait for it, Pinky".
Your recipes better work or I'm in a load of trouble.
Seriously though, thanks for the post. Cheers.
Love this show.
Amazing!!!! Best cooking channel!
My favorite sandwich - always served with homemade bread & butter pickles! thanks for sharing - this is one recipe I'll make.
Tomato soup idea: remove the tomato pieces from the soup pot with a slotted spoon to the blender and skip the strainer and bowl. Two less implements to wash.😉
While true, the dishwasher negates that issue if you have one.
@@johnhpalmer6098 You are correct.
@@sandrah7512 Good point.
This is one of my favorite PBS shows ❤.
Oh so good. Thank U 4 sharing
Great vid folks!
I always eat my grilled cheese with mustard. This is a great idea. I recently purchased an ATK cookbook and the recipes are wonderful.
I made the cream of tomato soup last night. It was delicious. My husband liked it, too. Excellent recipe! Thanks Bridget!
Rarely do I see a video that's new this was great! Heading to the store will have epic grill cheese for lunch
Thank you 😁
Hope you enjoy!
I do 4 sandwiches at a time on a non stick griddle. Will try this recipe, looks delish.
Love the video!
Cheers!
I have mixed my cheese for a toasted cheese sandwich in a food processor for a while now.
My fav cheese is Mt Edgmont cheese with Brie and a touch of fresh parmesan.
I however mix all the flavours into the cheese and use only pure butter or a butter-infused oil (from IKEA). If you mix the mustard into the butter you will "contaminate" the pan and this flavour will infuse into the oil that will end up covering the pan - making ALL the sandwiches taste of the mustard. If you mix the mustard into the cheese you can personalise each sandwich for the tastes of each person. Add in any number of fresh herbs... even fresh pea sprouts work.
A thin layer of jam or chutney in the sandwich can help give the sandwich a lift - think of the flavours in a cheeseboard.
My fav is homemade beetroot chutney (where you still have some beetroot texture) or a spicy tomato jam.
Basically, you need the cheese to give creaminess and the body of the flavour. Then add something sweet (jam or wine or caramelised onion) and something sharp (balsamic vinegar or chutney or mustard).
Sunday after church mom would make grilled cheese ,velveeta and wonder bread, along with her home canned peaches for us 8 kids. I
I'll make a point of trying the cheese spread. Looks delish. My favorite grownup cheese sandwich is Kaiser rolls sliced in half and topped with slices of Edam cheese and strips of red bell pepper. I broil them till the cheese is toasted and the peppers roasted a bit. They are so tasty with red pepper-tomato soup.
Ultimate Cream of Tomato Soup (My recipe notes from video)
2 28-oz cans (794 g each) peeled whole tomatoes packed in juice
1 ½ Tbsp (22.5 ml) packed brown sugar
4 shallots, minced (about ¾ cup or 177 ml)
4 Tbsp (1/2 stick, 47 g) unsalted butter
1 Tbsp (15 ml) tomato paste
1 pinch ground allspice
2 Tbsp (30 ml) all purpose flour
1 ¾ cup (414 ml) chicken (or other) broth
3 cups tomato juice, reserved from canned tomatoes
caramelized tomatoes, set aside earlier
½ cup heavy cream
2 Tbsp brandy, sherry, or cognac (optional)
salt to taste
pinch cayenne
Strain tomatoes over a measuring cup to reserve juice. Break open each whole tomato to remove seeds into strainer. Place tomato flesh onto rimmed baking sheet lined with foil. Use a rubber spatula to press any pulp still in strainer to collect any remaining juice. About 3 cups of tomato juice are needed later in the recipe.
Sprinkle brown sugar over tomato pieces on baking sheet. Place on the upper middle rack in a 450°F/232°C oven for 30 minutes. Set aside.
Melt butter in saucepan over medium heat. When butter starts to foam, add minced shallots. Mix in tomato paste and allspice. Turn heat to low, cover, and cook until shallots are softened, about 7-10 minutes.
Add flour to form roux. Cook about 30 seconds until it loses its raw flour taste. Add broth and tomato juice. Stir roasted tomatos into soup. Bring heat back up to medium and bring soup to a simmer. Cover and simmer until flavors meld, about ten minutes.
Strain soup through a fine mesh strainer. Put solids in a blender with a cup of the liquid. Purée about a minute. Rinse saucepan while you wait. Return purée and strained liquid to saucepan. Stir in heavy cream. Reheat over low heat just until warmed through, just a few minutes.
Remove from heat and stir in brandy. Season to taste with salt and cayenne. Serve.
NOTES:
1 shallot produces about 3 Tbsp minced shallot.
When roux is being used for thickening but not flavor, a short cooking time is sufficient.
Non-stick tongs are a good tool for removing sticky roasted tomatoes from baking sheet.
Using just a cup of the liquid to purée the solids keeps them closer to the blender’s blades than if you used more liquid, resulting in a smoother texture.
Adding cream near the end of cooking instead of earlier keeps its taste fresh.
Wow, this is next level grilled cheese sandwiches and cream of tomato soup. Tomorrow's dinner is set!
Jack cross legged in jeans on the floor is the best thing ever! We love Jack!
Love your sandwich and soup recipe
😋 yum that grill cheese 🧀 looks delicious 😋
Graters- No mention of the difficulty using her recommendations for those who have mobility issues like arthritis, (especially base of thumb) which most older adults have to some degree. That is why I use a box grater. Not just for ease of use but safety!!
I always just melt the butter in the pan first it’s a little easier and gets all the bread covered
Well... that works, too. I think this is really overthinking a grilled cheese sandwich. Some slices of cheddar, mayo on the inside, make the sandwich, butter one side, put that side down in the skillet, butter the top side, flip when ready, done. I sometimes put onions on it. Chives would be a good alternative. I don't know about the vermouth. Maybe I could add a little of that to the mayo or brush it on the bread. I think using a food processor is overkill and I don't have one anyway.
I feel that you would have more control on how much gets absorbed by the bread in their method.
@@WastrelWay: You can make this recipe without a food processor. Just shred the hard cheese very finely and beat it into the Brie with the vermouth. It’s not quite as smooth as a food processor, but when it melts it’ll turn out the same.
You can change up the cheeses, too. Aged cheddar and cream cheese is delicious.
@@EastSider48215 using the food processor seems to be a lot of work and mess for what is (to me) supposed to be a quick and easy meal.
@@DavidMFChapman: It’s six of one, half-dozen of the other for me. I’m fine with American cheese in my grilled cheese sandwich, but ATK is right about the difficulties of switching to hard or aged cheeses, which I also like. And whether I shred the cheese or use the food processor, the time ends up about the same since shredding takes longer but the food processor has to be washed.
Very lovely for a cheese lover ❤
Looks amazing
looks so delicious
That looks really good I want to try some
That looked good 😋
This is heaven!!!!!!!!💐💐💐👍👍👍
Looks delicious
Best is toasted .. cheese and tomato and onion and ham ... Bloody awesome
Adding a nice thick slice of beefsteak tomato to the grilled cheese is yummy
The heck with "grownup" toasted cheese sandwiches. When I want a toasted cheese I want what I had as a child, good old Kraft cheese, And Campbell tomato soup. It's the most American comfort food there is. I'm 60 and if it's raining on a Saturday I have to have toasted cheese and tomato soup.