Look away if you’re dieting, or believe that a person should stick to the 2000 calories/day mark, because what I made today, isn’t just 2000 calories. I’m not a dietician (though I did get really good grades in Nutrition when I was a sophomore in college), but I just know, these grilled cheese sandwiches are heavy and loaded.
But don’t fret, If you’re like me, you won’t make it to two sandwiches. I surprised even myself. A bite or two will satisfy you, eating a whole sandwich is practically a foodgasm. Anyway, what I’m trying to say is that these are pretty good. This isn’t really about a recipe, more of a technique (says Chef John of Food Wishes who I got this from). He calls it an “Inside-and-Out Grilled Cheese Sandwich” because, apart from the melted cheese filling, he goes the extra mile by sprinkling grated cheese on the frying sandwich and it consequently melts to form this really great tangy crust. God, I’m hungry again.
This is the inexpensive (read:cheap) version of his sandwich because it uses three local ingredients: margarine, pan de sal and the run-of-the-mill grocery cheese (like Eden). Of course, just because the ingredients may have been scaled down to cheaper proportions doesn’t make it any less tasty. By all means, since this is more of a technique, throw caution to the wind and splurge.
I wouldn’t recommend making this a daily habit, but on the day that you do decide to make this (seeing as the ingredients you probably have lying around in your fridge and pantry already), well, consider it a special day.
Inside and Out Grilled Cheese Pandesal Sandwich (adapted from Food Wishes)
- Grated cheese (whatever cheese you have lying around, but Chef John advocates cheddar)
- Pandesal, sliced in half
- A few tablespoons butter or margarine (DO NOT USE STAR MARGARINE, because it’s too salty; use butter/margarine with a more mellow flavor)
- Heat a few tablespoons of butter in a nonstick (only use nonstick) pan over low to medium heat.
- Place the pandesal, two cut pieces at a time with cut/inside part facing upward. Flatten it a bit with your spatula.
- Generously sprinkle grated cheese over one piece. Then top with the other piece.
- Gently and generously sprinkle additional cheese on top of the sandwich. Add more butter to the pan if needed.
- Carefully flip the sandwich so the top with the cheese is now frying at the bottom. Flatten it a bit more with your spatula to evenly brown the cheese crust.
- Repeat the process of sprinkling with cheese, flipping and frying so the lightly browned crust forms on both sides.
- When sufficiently browned, remove from heat and serve immediately. Enjoy!