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A little more involved than the usual simple grilled cheese but so interesting with the particular technique and addition of a trio of seasonings. Btw, if you don’t have this special equipment, you could certainly make grilled cheese with your normal method but use chef Brown’s tasty ingredients.
Makes two sandwiches
4 (1/2-inch slices) hearty country bread ♦ 1 oz unsalted butter, at room temp ♦ 3 oz grated extra sharp cheddar cheese (Cabot) ♦ 3 oz grated gruyere cheese ♦ 1 t dry mustard ♦ 1/2 t smoked paprika ♦ 1/4 t freshly ground black pepper
Spritz 2 pieces of newspaper lightly with vegetable oil and place in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 min.
Meanwhile, butter the bread slices on each side. Combine the cheeses, mustard, paprika and pepper in small bowl.
Fold a 24-inch piece of heavy-duty aluminum foil in half. Set a large metal griddle spatula in the center and fold the sides up around the spatula, forming a tray. Spritz the spatula-tray with vegetable oil. Repeat with a second piece of aluminum foil and another griddle spatula. Divide the cheese mixture evenly between the spatula-trays, and set aside. Set aside two additional 15-inch sheets of heavy-duty aluminum foil.
Carefully distribute the hot charcoal onto one side of the charcoal grate. Set the cooking grate in place and heat for 2 to 3 minutes.
Set the cheese-filled spatula-trays on the grill over indirect heat. Cook for 6 to 9 minutes or until the cheese melts and bubbles around the edges. You may have to adjust the placement of the spatula-trays to ensure even melting and keep the cheese from overheating and breaking.
Grill the bread for 1 to 2 minutes per side over direct heat.
Place 1 slice of bread on each of the reserved sheets of aluminum foil. Pour off excess grease into a bowl, if desired, then drizzle one spatula’s worth of cheese onto one slice of bread and top with the a second slice of bread. Fold the foil around the sandwich. Repeat with remaining cheese and bread slices, and then return the sandwich packets to the grill over indirect heat for 1 to 2 minutes.
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