Hopmonk Grilled Cheese
Source: Recipe and photo courtesy of California Milk Advisory Board
Grilled cheese is a perennial kids’ favorite, but American cheese is usually the default filling. To expose young diners to a greater variety of cheeses, Chef Reid layers mild and sharp Cheddar with Swiss between the bread and adds grated Asiago to the breadcrumb coating of his grilled cheese sandwich.
1 1/4 lb. butter, softened
1/2 cup minced garlic
3 lb. panko breadcrumbs
3 lb. Asiago cheese, grated
2 cups mayonnaise
1 cup Dijon mustard
48 slices sourdough bread
48 slices sharp yellow Cheddar cheese
48 slices mild white Cheddar cheese
24 slices Swiss cheese
Nonstick cooking spray
- In medium bowl, blend butter and garlic until combined. On waxed paper, mix panko and Asiago cheese. In small bowl, whisk together mayonnaise and mustard.
- Spread 1 tablespoon butter mixture on one side of each bread slice. Press buttered sides of bread into breadcrumb mixture. Spread unbuttered sides with 1 tablespoon mayonnaise mixture.
- To assemble sandwiches, place 1 slice bread on work surface, crumb-coated side down. Layer with 1 slice sharp Cheddar, 1 slice mild Cheddar, 1 slice Swiss, 1 slice white Cheddar and 1 slice yellow Cheddar. Top with another slice of bread, crumb-coated side up. Repeat with remaining ingredients to make 24 sandwiches.
- Per serving, to order, preheat oven to 400°F. Heat a saute pan over medium-high heat and coat with cooking spray. Cook sandwich in saute pan on each side for 2 minutes or until golden brown.
- Place saute pan with sandwich in oven for 3 to 5 minutes or until cheese is completely melted and bread is golden. Cut sandwich in half to serve.