Hi, my name is Bryan Davis for Chef Bryan’s Kitchen and today we’re gonna be making grilled cheese. First grilled cheese we’re gonna make today is the traditional American cheese grilled cheese. We’re gonna start off with sliced bread, I’m using a sliced potato bread, I’m a fan of potato bread, it’s got a nice texture, it’s got a nice flavor, so that’s what we’re gonna use today. I have a white American cheese that we’re gonna use, and then I’ve also got some cheddar, because a nice variation to the standard grilled cheese is, you know, add a little bit more flavor to thru cheese, cheddar gonna have a little bit more of a sharper flavor so that makes for a really nice grilled cheese. In addition to that, I’ve got some precooked bacon that you know, if we want, we can go ahead and add that to the grilled cheese, again just to add a little bit more flavor, so we’re gonna go ahead and get started, I’ve got my pans here and they’re, you know, heating up there like a medium heat, we don’t want the heat too high on the pans, because what’s gonna happen is we need time and in the pan to let the cheese melt, so I’m gonna show you another, show you a little trick in terms of making the grilled cheese as to how to get the cheese melted in the amount of time before the breads to cook. So, what we’re gonna do is we’re gonna start with our knife and I’m gonna make 2 to them, I’m gonna make a, make one which is regular butter, and it’s always better to start off with a softened butter, just because it’s a lot easier to spread, if you got, you know, real cold butter, when you try and spread it, you end up tearing the bread up, so we’re gonna butter the outside, the one slice of each bread, each slice of bread, with the regular butter, and then basically what we’re gonna do is we’re gonna put it in the pan. Now, in as soon as we put it in the pan we wanna put our cheese on it, because we really want the cheese to melt, there’s a technical term we used when making grilled cheese and it’s called gooey, we want our cheese to be gooey, that’s the sign of a really good grilled cheese. Okay. So what we’re gonna do, there our pans fairly hot, I’m gonna pull this one off for a little bit, let it cool down for a second, this one’s ready to go. So what’s we going to do we’re gonna put our cheese, our bread in the pan, and we’ll gonna let it get going. So I’m gonna do the American cheese on this one, so we’re just gonna put 2 nice slices of cheese on it, you can go as heavy as you want on this. A standard amount of cheese for a standard size sandwich is gonna be about 2 ounces. Okay, so once we got the cheese on, what we’re gonna do is we’re just gonna lightly cover, just gonna lightly cover the pan. Here that’s gonna do, that’s gonna keep the heat inside, it’s gonna help melt the cheese. Okay, okay, so our pan over here is ready to go, I’m gonna go ahead, another little trick that, you know, if you have a non stick pan, non stick pans are the best but a lot of times this is optional, you can add a little bit of, just a little bit of vegetable oil to it, take a little kitchen rag, kinda work it around the pan, what that’s gonna do, that’s gonna help season the pan, like I said, it’s optional, I didn’t do it with this one, did it with this one, it’s personal preference, so we’re gonna go ahead and add our bread in there, then we’re gonna add our cheese, two slices. Generally when you buy cheese from the grocery store and the slice is about one ounce per slice, maybe a little bit less, so you know, a good little thumb about two slices, again I said, you know, you can go heavier if you would like but you don’t wanna go too heavy that you don’t have time to let the cheese melt on the bread. The only way you can really tell it it’s done is to look at it, okay, so, looks like we’re pretty much done there, so we’re gonna go ahead and put our bread on, you wanna make sure butter sides up, and take the bread, and we just gonna flip it over, okay, and turn our heat down, coz we can hear it sizzling and we want the cheese to melt, so turn our heat down a little bit, gonna put the lid back over it, and we’re gonna let it continue to cook. I have it on this one, we’re gonna do the exact same thing, we’re gonna put the bread on, butter side up, gonna take it, and we’re gonna turn it over, put the lid back on it, and we’re just gonna let it cook for a couple of minutes to brown the other side, and that’s basically it, for the grilled cheese. And we’re there. so we’re gonna pull our grilled cheese out, and you can tell just by looking, you know with the grilled cheese we got a nice soft melted grilled cheese, it’s melted throughout, the top of the bread doesn’t come apart, so, you know, this is a very well cooked grilled cheese, it’s got a nice color on it. You can specially tell here with the, with the cheddar one, when I talked about gooey, that’s the gooey, okay, that’s what you’re looking for, so, basically, you know, that is the process of making a grilled cheese, very simple, but, and you know, in order to make a good grilled cheese, you know, you need to use good ingredients, and you need to, you know, cook it the proper way. So with that, we’re gonna go ahead and slice our grilled cheese, and there we go, you can actually see, you got the gooey between the slices, so, you know, we have a very good tasty grilled cheese. Alright, and coming up next, we’re gonna do one of my originals which is the rare roast beef with red onion jam and blue cheese spread.