Three grilled cheese sandwiches on a wooden plate, showing melted cheese inside.

BRUCE HILL’S FAMOUS GRILLED CHEESE

 2 servings 

Ingredients:

  • 4 slices of country white bread (or your favorite sliced bread)

  • 2 tbsp. unsalted butter, softened

  • 6 oz. of gouda and/or gruyere cheese, sliced

Tools:

  • 4 – The Chef’s Press, 8 oz.

  • Pastry brush

  • Griddle or large non-stick pan (big enough to fit 2 sandwiches)

Directions:

  • Heat your pan or griddle to medium-high (350 degrees).

  • Brush one side of the 4 slices of bread with butter using the pastry brush. Be sure to brush the butter all the way to the edges of the bread.

  • Place 2 slices of bread on the griddle/pan, and divide the cheese between the slices of bread.

  • Top with the remaining 2 slices of bread. Place 2 of the 8 oz. presses on each sandwich.

  • Cook for 2 minutes, and check the progress (when using The Chef’s Press, you will want to check more often, due to the effect of the press).

  • Remove the presses, turn the sandwiches over, replace the presses, and cook for an additional 2 minutes.

  • Remove the presses, turn one last time, and cook for 30 seconds without the presses. This will crisp the sandwich nicely.

  • Cut into 4 pieces and serve on a warm plate.

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Person placing a slice of bread with cheese onto a piece of bread on a metal tray in a kitchen.
Person spreading butter on slices of bread in a kitchen.
A person making a grilled cheese sandwich, using a spatula to place cheese between slices of bread.
A sandwich with sliced bread on a griddle, covered with a metal weight for grilling.
Close-up of a person cooking toast in a black griddle on a kitchen countertop.
A slice of toasted bread on a black griddle with a metal grate, part of a sandwich toaster on a white kitchen countertop.
Person holding a grilled cheese sandwich with melted cheese stretching between the two slices.