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This instructional step by step video will show how to make a grilled cheese sandwich with roast beef, blue cheese and red ...
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Hi! This is Bryan Davis, for Chef Bryan's KITCHEN and today we’re going to be making grilled cheese. The next grilled cheese we’re going to make today is a roast beef, grilled cheese with red onion jam and blue cheese. The one additional tool we’re going to need for this grilled cheese is a bread knife to cut our sourdough. In terms of grilled cheeses, you can use any types of bread you want. I’m going to show you how to do one with the couple of different rustic type breads today and the first one is going to be with the sourdough.
So what we’re going to do is we’re going to cut the bread, we don’t want the bread to be any thicker than about a quarter inch. This is a grilled cheese and we want the cheese to be the focal point and not the bread. So basically, we want to cut our grilled cheese bread about that thick. So, we’re just going to do a couple and then we’re going to basically make the grilled cheese in the same manner. The one difference with this one is we have kind of a creamy cheese. So, its not gong to need as much time as say, the cheddar, American or some of the other cheeses we’re going to use today. So we want to be really careful with this one that we don’t: number one, out too much on it because then its just going to ooze all out over the pan and number two; the flavor of blue cheese is very strong and a little bit will go a long way.
We’re going to take our soften butter with the pastry brush this time. And we’re basically just going to brush the bread with the butter. Again, you just want to make sure that you get it nice and coated, it doesn’t have to be oozing off the sides but you do want to make sure that its nice and coated, so there we go. We’ve got our bread butter so we’re going to go ahead and our pans are now hot and go ahead and add our butter or our bread into the pan and then we’re just going to go ahead and quickly top it with the roast beef. And you don’t need to add a lot of roast beef. Again, this is a grilled cheese, so we’re just going to add a little bit of roast beef to give the sandwich some texture since we’re using such a creamy cheese. And then we’re just going to spread the blue cheese right on the roast beef. And then we’re going to top it with a little bit of the red onion jam and this combination, the sweetness from the jam and the saltiness from the cheese is just a great, great flavor combination. So, we’re going to add our red onion jam right on top. And then we’re gong to take a little cup of crumbles of our fresh blue cheese and just kind of put that right on top. So we’re going to have that together. Now, then again we’re going to put our lid on it, the sheet of foil, give it a couple of minutes while we go ahead and build our other one.
So I can go ahead and tell this one is pretty much already done just by smelling it. And we’re going to go ahead and turn it over and you can see that we’ve got a nice golden color on there. It’s nice and firm, so it’s got a nice crispness that the butter created by going into the hot pan. So just basically what you're looking for in terms of your grilled cheese. You want a nice crisp crust but you don’t want it to be black and there’s a fine line between a crisp crust and turning black. It will be -- it will go from almost ready, almost ready to burn. So, when I pulled the lid off of that, I could automatically smell it, I knew it was close. There’s a distinctive smelt of butter when it’s about to burn. So, that’s the one thing you want to be careful of, is you don’t want to burn the body. You burn the butter pretty much not much you can do from that, you got to start over again.
So we’ve got our grilled cheese pretty much ready to go here. So, I’m going to go ahead and pull this one out of the pan. And this is a nice -- it’s going to be a nice grilled cheese. It’s going to have a great flavor to it. It’s on a nice hardy, rustic bread. It’s nice and crisp on both sides. It’s got a nice color to it. So, this is just going to be a wonderful, wonderful, wonderful grilled cheese. And there you can see, you got the bread onion jam, you got the roast beef. The cheese is not going to ooze out of this one because; number one, like I said before, blue cheese has a very strong flavor so you really don’t need a lot of it. A little bit is going to go a long way. So you want to be careful when you're using strong cheeses with strong flavors because you don’t want to put so much cheese on it that it’s too strong and just not enjoyable. So, there you go, our roast beef grilled cheese with red onion jam and blue cheese.
And coming up next is going to be our salsa grilled cheese.