When David Hagedorn tasted Chapel's cave-aged cheddar cheese, he knew he had to break out the George Foreman grill, perfect for making grilled cheese sandwiches. Champagne grapes provide just the right touch of sweetness to balance the sharpness of the cheese.
- 1/2 tablespoon softened unsalted butter
- 2 slices sandwich bread
- 2 ounces thinly sliced aged cheddar cheese
- A few very thin slices of red onion
- 2 tablespoons champagne grapes
Preheat a George Foreman grill to medium or preheat a skillet over medium heat. Butter each slice of bread on one side. On a plate, lay one slice of bread with the butter side down and place cheese slices on the top, making sure the cheese does not hang over the edge of the bread. Place the red onion slices evenly over the cheese and top with a sprinkle of salt and the grapes. Place the other slice of bread on top, buttered side out, pressing slightly so the grapes don't fall out. If using a grill, place the sandwich on the grill and close the top, but do not smash the sandwich. Grill for 90 seconds. If using a skillet, cook over medium heat for 60 to 90 seconds on the first side and 60 seconds on the second side, gently pressing down on the sandwich after turning it over. Cut the sandwich in half on the diagonal and serve.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Jane Touzalin.
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