- 2-3 cloves local garlic chopped coarse
- 2 slices bread not more than 1/2" thick
- 45 ml butter
- 60 grams cheese sliced thin
- 5 ml black pepper fresh ground
- Set a heavy medium sized frying pan to medium-low heat.
- While the pan is warming chop the garlic and set aside.
- Spread butter evenly on one side of each slice of bread.
- Place a bread slice, butter-side down, in the pan. Place cheese, garlic, and black pepper evenly on top.
- Place the second bread slice on top, butter-side up.
- Allow to cook for 4-6 minutes then turn once and allow to cook a further 4-6 minutes, or until both sides are golden brown.
- Remove from heat, add a sliced dill pickle as garnish, and serve.
To get the bread toasted to a golden brown colour don't set the heat too high. The trick is to melt the cheese without burning the bread, or the butter.
To get little bursts of garlic flavour with each bite of the sandwich, chop the garlic coarsely.
The best cheese to use: According to the American Chemical Society, the gooeyness level of cheese when melted is ultimately based on its pH. Cheeses with an acidity in the range of pH 5.3 to 5.5 — such as gouda or gruyére — are best for being heated up in a sandwich.
"When cheeses have a lower pH, aka when they’re “sharper,” they break down more easily, resulting in clumps that are apt to ruin your perfect grilled cheese experience. So when choosing between two types of cheddar, go with the milder one." (Megan McCluskey, Chrilled Cheese Sandwich According to Science. www.time.com, Nov 5, 2015)