Executive Chef Billy Reid
Sebastopol and Sonoma, Calif.
There’s nothing like pulling apart a grilled cheese sandwich and witnessing that string of gooey cheese forming a bridge in the middle. Chef Billy Reid of HopMonk Tavern adds to that satisfying experience by incorporating three different types of cheese into his filling recipe. A breadcrumb coating mixed with Asiago cheese adds another cheesy outer layer that crisps as it cooks.
1 1/4 lb. butter, softened
1/2 cup garlic, minced
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
1. Preheat oven to 400 F.
2. In large bowl, mix butter and garlic until combined. Mix panko and Asiago cheese. Whisk together mayonnaise and mustard.
3. Spread 1 tablespoon butter mixture on one side of each bread slice. Press buttered sides into breadcrumb mixture. Spread unbuttered sides with 1 tablespoon mayonnaise mixture.
4. To assemble sandwiches, place 1 slice bread on work surface, crumb-coated side down. Layer with 1 slice each sharp Cheddar, mild Cheddar, Swiss, white Cheddar and yellow Cheddar. Top with another slice of bread, crumb-coated side up. Repeat with remaining ingredients to make 24 sandwiches.
5. Coat saute pan with cooking spray and heat over medium-high heat. Cook sandwich on each side for 2 minutes or until golden brown. Place saute pan in 400 F oven for 3 to 5 minutes or until cheese is completely melted and bread is golden. Cut sandwich in half to serve.
Photo courtesy of California Milk Advisory Board