Cookin Canuck - Grilled Cheese Sandwich Recipe w/ Brie, Pear & Hazelnuts (2024)

FAQs

How did Gordon Ramsay lose his weight? ›

By eating small and regular meals, as well as following a balanced and varied diet, the chef managed to lose four stone. Jorge Cruise, author of The Three-Hour Diet, backed this plan and explained when you don't eat often enough, your body goes into "starvation protection" mode.

"The rind on Brie is fully edible and you should eat it as it adds flavor," says Hook. You might have read about or experienced a sort of off-smell on a Brie rind, which may have put you off to eating it.

Brie makes the perfect sub in a grilled cheese because it has a low melting point, meaning it goes soft and gooey at just the sight of something hot.

Unlike other rinds, the white moldy brie rind is edible and is usually eaten along with the softer interior. If you do not want to eat the rind, it is easy to trim from a refrigerated brie, or bring the cheese to room temperature, slice off the top and scoop out the soft center with a spoon.

Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. I love sharp Cheddar, Monterey Jack, and Gouda together.

Deli meats: They're easy to add, salty, meaty... basically just what you want in a grilled cheese. Jams, chutneys, and other condiments: Anything that would work well on your cheese plate will work well in a grilled cheese. I particularly like sweet, jammy things like guava paste, cranberry relish, or fig jam.

Using your spice rack can add flavor without extra sodium: Mix dried oregano and garlic powder in your butter before you smear it on the outside of the bread, sprinkle chili flakes on the inside of your sandwich for some spice, or simply layer in some freshly torn herbs.

Finally, it's a matter of taste: Sometimes, butter's richness feels a little too heavy and can overpower the cheese. Mayonnaise's light, tangy flavor means your tastebuds can fully appreciate the flavors of your cheese and bread choices.

For each grilled cheese, you'll need two slices of bread, at least 1 tablespoon of butter, and 2-4 slices of cheese (depending how gooey you like it). American, Cheddar, Swiss, muenster or Gouda all work well—feel free to mix and match your cheeses.

The perfect grilled cheese includes heavily buttered (not that fake, one molecule away from plastic stuff in a tub) bread on BOTH sides, first brown the one side, then flip one piece of bread and lay cheese on (you can use whatever you want, but I like Colby jack and muenster) it.

What is in the quintessential grilled cheese sandwich? ›

The Quintessential Grilled Cheese is served on two pieces of French Pullman champagne bread which is made with Dom Perignon champagne and edible gold flakes, with white truffle butter and the very rare Caciocavallo Podolico cheese.

Ramsay previously said if he could choose his last meal on Earth, it would be beef Wellington. Ramsay is a huge fan of the British dish, and many regard his own recipe as his greatest of all.

Put buttered bread slices on griddle (butter side down). Add cheeses on one bread slice and move bread around on griddle as cheese melts. Check color of bread slices - when golden brown, join bread. Butter top of sandwich lightly again, flip, butter new top of sandwich.