Grilled cheese is one of those foods that has been a staple on our tables since childhood. You can rev up the flavor in a very basic white bread and sliced cheese version. Or you can go the ultra-luxe route with Ron’s version which uses thick sourdough, rich and nutty gruyere, American cheese and of course our Chili Crunch.
Use: Original. We like how the savory notes interact with the cheese without the heat, but you can reach for Spicy if that sounds more your speed.
Makes 1 · 10 minutes
INGREDIENTS
• 2 slices good bread (sourdough holds up best)
• 2 tbsp butter, softened
• 2-3 ounces of cheese, shredded or sliced (we like 50/50 gruyere and American)
• 1 tbsp Original Chili Crunch
STEPS
1. Butter the outside of both bread slices, edge to edge.
2. Build it butter-side-out: bread, cheese, a spoonful of Original Chili Crunch spread over the cheese, more cheese, then the second slice. Finish with the second slice of buttered bread, butter facing out.
3. Cook low and slow over medium-low heat. Patience is key here; you want the cheese fully melted before the bread gets too dark. About 4 minutes a side, pressing gently.
4. Flip when the first side is deep golden. Finish the second side until the melt is complete.
5. Rest your grilled cheese for a full minute so the cheese sets enough to stay put, then cut on the diagonal.
6. Optional: serve with your favorite tomato soup.