MAKES 1 SANDWICH
Have you ever noticed that a grilled cheese sandwich from a diner always tastes amazing? That’s because short-order cooks at diners use large, flat griddle surfaces. The heat permeates the sandwich inside and out, allowing for the perfect browning of the bread while leaving the inside of the sandwich gooey, cheesy, and perfect.
The Baking Steel Griddle’s flat surface area and even heat allow you to attain that toasty, cheesy perfection at home, but you’ll do it using higher-quality ingredients than the diner does. Break out the tomato soup to pair with this better-than-childhood version of a classic sandwich.
2 slices white bread
4 tablespoons unsalted butter, softened
60 grams (2 ounces) Muenster, sliced
60 grams (2 ounces) fresh mozzarella, sliced
Optional add-ins: thinly sliced tomato, ham, apple slices, or whatever you’d like
1. Position your Baking Steel on the stovetop. Preheat on medium-high for 10 to 15 minutes for a surface temperature of 300 to 325°F. To test the surface, place a small amount of butter on it; it should begin to bubble assertively but should not turn brown or black.
2. Aggressively butter one side of each slice of bread with your softened butter.
3. Place one slice of bread, butter-side down, on the griddle. Layer the top with cheese. If you want to add slices of tomato, ham, or other ingredients, be sure to sandwich them between layers of cheese. Top with the second slice, butter-side up.
4. Cook the first side for about 2 minutes or until golden and crispy. Flip with a metal spatula and cook the second side until it’s equally crispy and the cheese is perfectly melty. Remove from the griddle and enjoy immediately.