Open-Faced Cheddar Grilled Cheese

Open-Faced Cheddar Grilled Cheese

servings
1

Ingredients







Cooking Instructions

1

Place oven rack in highest position and heat broiler on low.


2

Melt 1 tablespoon unsalted butter in large oven-safe skillet over medium-high heat. When it begins to sizzle, add bread slice and brown one side, approximately 2 minutes. When golden, flip bread slice and brown other side. Remove from heat; top with cheese slices. Place skillet under broiler and melt cheese, approximately 30 seconds (keep an eye on it). Remove from oven and set aside.


3

Heat cast iron or heavy-bottom skillet, preferably a small one, over high heat. Meanwhile, crack egg into small bowl or ramekin. Line small plate with paper towel and place near the stove.


4

When skillet is very hot, add clarified butter or oil and heat; carefully add egg. (I recommend wearing oven mitts during this process; the butter might splatter.) The egg will immediately puff up and begin to bubble. Holding skillet handle and tilting pan slightly away from yourself, use large, heat-resistant spoon to repeatedly ladle butter over egg white to help it set. This should not take longer than 60 seconds. Remove skillet from heat; transfer egg to paper towel-lined plate briefly so any excess oil can be absorbed.


5

Place egg over prepared cheese-topped bread slice. (Heat from the egg will melt cheese if it has cooled. Salt and pepper sandwich to taste. Serve immediately.


Ingredients







Cooking Instructions

1

Place oven rack in highest position and heat broiler on low.


2

Melt 1 tablespoon unsalted butter in large oven-safe skillet over medium-high heat. When it begins to sizzle, add bread slice and brown one side, approximately 2 minutes. When golden, flip bread slice and brown other side. Remove from heat; top with cheese slices. Place skillet under broiler and melt cheese, approximately 30 seconds (keep an eye on it). Remove from oven and set aside.


3

Heat cast iron or heavy-bottom skillet, preferably a small one, over high heat. Meanwhile, crack egg into small bowl or ramekin. Line small plate with paper towel and place near the stove.


4

When skillet is very hot, add clarified butter or oil and heat; carefully add egg. (I recommend wearing oven mitts during this process; the butter might splatter.) The egg will immediately puff up and begin to bubble. Holding skillet handle and tilting pan slightly away from yourself, use large, heat-resistant spoon to repeatedly ladle butter over egg white to help it set. This should not take longer than 60 seconds. Remove skillet from heat; transfer egg to paper towel-lined plate briefly so any excess oil can be absorbed.


5

Place egg over prepared cheese-topped bread slice. (Heat from the egg will melt cheese if it has cooled. Salt and pepper sandwich to taste. Serve immediately.


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