There’s an art to the grilled cheese, and Chef Zeb Stevenson has perfected it. Back in April, his fabulous recipe was featured in Atlanta Magazine and we’ve got it here for you. Heat up that skillet; you’re having a grilled cheese tonight.
image: Chef Zeb Stevenson
What YOU NEED:
Two slices of sandwich bread
Sea Salt of Unsalted Butter
A semi-firm cheese, like fontina.
What YOU DO:
Warm a cast-iron skillet over medium heat for three minutes. Slather two slices of bread with room-temperature butter (leave it out on the counter for at least two hours), coating slices from edge to edge. Cut two 1/8-inch-thick slices of cheese.
Once skillet is hot but not smoking, place each slice of bread on the pan, butter-side down, and top with one piece of cheese. The butter should melt around the sides of the bread, and the cheese should start to sweat and become transparent at the edges.
The sandwich is almost done when the bread is golden-brown (lift up a piece to check when you think you’re close) and the cheese is melted around the edges and glossy in the middle. Put the two slices together and grill for 20 seconds more on each side.
Remove sandwich from stove and slice diagonally to serve.
Recipe courtesy of Chef Zeb and Atlanta Magazine