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Katie Button's Extra Cheesy Grilled Cheese with Maple Syrup

Extra Cheesy Grilled Cheese with Maple Syrup

byKatie Button
Total 15 mins, includes cooling time
Active 10 mins
Makes 1 sandwich
fromMaple SyrupFrom the Source
My dad inspired this grilled cheese method with a drizzle of maple syrup. The salty-sweet crunch is so loveable and really nostalgic for me. The combo of cheese and butter plus maple syrup and toasty bread is magic. Any good melting cheese will work.
TIP: This oven method allows you to make a lot of grilled cheeses at once. To do them for a crowd, sear all the sandwiches first in the pan until golden brown and put them on a baking sheet, then pop the sheet into the oven right before serving to finish melting the cheese inside.
Ingredients
  • 2 slices Gruyere cheese, each 1/4 inch thick, plus more if needed
  • 2 slices sourdough or Italian bread, each 1 inch thick
  • 2 tablespoons unsalted butter
  • 2 tablespoons pure maple syrup
    Directions
    1. Preheat the oven to 350°F.
    2. Heat a medium pan over medium heat. Meanwhile, build the sandwich, placing the cheese between the slices of bread. It is OK if the bread is a little larger than the cheese; however, if your bread is much longer, add another half slice or more of the cheese.
    3. Add 1 tablespoon of the butter to the pan. As soon as the butter is fully melted, add the sandwich and cook the first side until golden brown, 1 to 2 minutes. No need to worry if the cheese is melted -- it will finish melting in the oven. Add the remaining 1 tablespoon butter and flip the sandwich over to cook the other side until golden brown, 1 to 2 minutes. Remove the grilled cheese to a baking sheet.
    4. Finish the sandwich in the oven until the cheese is fully melted, 4 to 5 minutes. Cut in half and liberally drizzle with the maple syrup.

    Meet The Creator

    Katie Button

    A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

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