Ultimate Grilled Cheese
What's the best cheese to use in a grilled cheese sandwich? Foodies, no doubt, could debate this Ad Nauseam, but according to Saveur Magazine it's comte cheese.
Comte is nutty, semi hard, French cheese that when grilled melts into the soft, gooey, pull apart stringy cheese that you look for in a grilled cheese. I added sliced mushrooms to ours to give it a little somethings extra. You could add bacon, or tomatoes and basil.
And you'll want to use cast iron if you have it, because, well, there's just something about cooking in cast iron.
4 slices of sourdough bread
8 0z. block of comte cheese
Butter each side of each slice of your sourdough. Grate the block of comte, and divide into two equal piles. Place the two piles on two slices of your buttered sour dough and top with the other two slices.
The key to getting the flavor out of the comte is cooking over low heat, so it melts slowly.
Place a pad of butter in your cast iron pan over medium low. When the butter starts to melt, add your sandwiches and cook over low to medium low heat for about 10-12 minutes per side - checking to make sure it doesn't get too brown.
Flip and repeat.
In another 10 minutes you'll have the ultimate grilled cheese sandwich. A perfect accompaniment for a roasted tomato soup.