Grilled Cheese according to me is one of man’s greatest inventions. I love adding the extra ingredients in it to bring it to the next level. The kick from the spices is beautifully balanced by the creamy cheeses. This is a NO fail recipe- you will always get a cheese pull. This is so good with a hot tomato soup for dinner. This recipe works well with both kids and adults- i mean who does not like gooey melty cheese?

Happy Cooking!

Servings: 2 grilled cheese

Prep Time: 20 minutes

Cooking Time: 5-8 minutes

Total Time: 30 mins

Ingredients: 

• 1-1.5 cup shredded cheese mixed- I used Italian blend, Cheddar and Gruyere. (If you like it less filling then use 3/4-1 cup of cheese)

• 4 slices of bread- I used Pepperidge farm Hearty White bread

• 1/4 cup finely chopped onions

• 1.5 tbsp chopped coriander

• 2 green chillies finely chopped

• 3 tbsp heavy cream

• 1 tsp garlic powder

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 tsp cumin powder

• Butter - I used Kerrygold

• 3 tbsp hot garlic sauce- I used Maggi (optional)

• 2 tbsp sweet chilli sauce (optional)

Directions: 

• In a bowl mix the cheeses together.

• Add the onion, coriander, chillies, seasonings and heavy cream together.

• The mixture should be well combined and somewhat holds it shape.

• Butter one side of each slice of bread. (Optional)

• Mix the hot garlic sauce with the sweet chilli sauce. Spread it on the buttered side of the bread. Make sure to spread it to the edges (optional)

• Divide the cheese mixture between two slices of bread. Make sure to get it to the edges. Sandwich it & press down slightly.

• Spread butter on one side of the bread.

• Place the buttered side down on a hot griddle. Cook on low heat.

• Spread butter on the top side (unbuttered) of the sandwich

• When the side gets lightly brown, flip it over and gently press down.

• Cook till the side is well cooked and toasty. I like to get a nice brown color on it.

• Flip it over and cook till both the sides are as toasty as you like it.

• Cut and pull them to get that amazing cheese pull.

• Sevre warm!

Notes/Tips:

• Use cheeses that melt well.

• Some of the cheeses that would be great-Cheddar, Mozzarella, Gruyere, Provolone, Emmental Cheese. Amul cheese works great in this recipe.

• The sauces are optional but they really amp up the flavor.

• The cream helps with the cheese pull. It gives a smooth creamy texture to the sandwich.

• This grilled cheese will be great on a sour dough bread as well.

• Cooking on a low flame helps melt the cheese and get a nice toasty texture to the bread. If you cook on a high flame the cheese may not melt and your bread may burn.

• If you are making it for kids, reduce or do not add the chillies.

• Spreading butter on the inside of the bread helps protect the moisture of the bread when its cooking. It is an optional step.