Welcome to Key Ingredient!

2 Million Recipes & Growing

Fall is here!

Check out our specially harvested recipes!

shared by followers | following

Roasted Garlic & Gruyere Cheese Toasties (Grilled Cheese)

Roasted Garlic & Gruyere Cheese Toasties (Grilled Cheese)
  • 1 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Roasted Garlic & Gruyere Cheese Toasties (Grilled Cheese)

I don’t have a proper recipe post for you today. I seem to be suffering a bit of baker’s block again, and I didn’t want to force the issue by baking something when I didn’t feel like it. So yesterday, instead of baking, I woke up super late and I made myself a cheese toastie (aka a grilled cheese sandwich to those in the US) for lunch. I recently had an eye-opening experience with a cheese toastie at the Gazebo Wine Garden and I have been craving them ever since. So I made a very simple sandwich with bread, butter, cheese and garlic. In case it’s not obvious from 99% of my blog, I love my sugar. But I love cheese and garlic nearly as much. I’m sure everyone has their own favourite way of making a grilled cheese sandwich, and this is now officially my favourite version. I fried this baby up in butter (wishing I had invested in a cast iron griddle), using a nifty trick I read about online to cover the pan with a lid to help the cheese melt faster before the bread burns. It was golden and crunchy on the outside with a perfectly melted inside. This cheese toastie was good. Effing good. Like the combination of a regular boring cheese sandwich and garlic bread plus a sprinkling of fairy dust. So good that I made another one straight away. And I made one for A and took a photo of it because sharing is caring. Then I ran out of cheese and weeped silently to myself. Roasted garlic is something truly magical, it’s sweet, soft, buttery and mild enough to eat on its own, and doesn’t give you anywhere near as crazy garlic breath as the garlic sauce from El Jannah (not that the death breath ever stops me from eating it by the bucketload). It might look like a lot of garlic to be eating on its own but the way it’s cooked means it’s much easier to eat. The caramelisation makes it lovely and sweet, which is the perfect addition to that beautiful melty, creamy gruyère cheese in this toastie. It’s something so easy and uncomplicated, but your tastebuds will be so freakin happy they might get up and do a little dance. So this isn’t really a recipe as it’s just a humble grilled cheese sandwich, more like a public service announcement; if you love cheese and garlic as much as I do, you want to be eating this right now. Sometimes it’s best to keep things simple, to go back to the basics. Of course gruyère isn’t exactly cheap, but it is so worth splurging for it every now and then.

Ingredients

Per sandwich:
1 head of roasted garlic (I prepared it using this recipe from Simply Recipes)
30 g (2 tbsp) unsalted butter
2 slices white bread (I grew up with the regular, super processed full of sugar bread so I love it but you can use another bread if you want)
1 fairly thick (about 4 mm or ⅙ inch) slice of Gruyère cheese (or any other good melting cheese you prefer)

Directions

Remove the roasted garlic cloves from the head and mash in a bowl. Place cheese on top of one side of bread and spread the mashed roasted garlic over the cheese, top with other slice of bread. Using a non-stick pan or a cast iron griddle, place on medium-low heat with a 15g (1 tbsp) butter and heat until the butter completely melts. Place sandwich in pan, so that the cheese is closer to the bottom of the pan, then cover the pan with a lid or a piece of foil. Fry until the cheese melts and the bread has turned golden brown, about 3 minutes, and then add the same amount of butter to the pan, flip the sandwich over and fry until golden. Eat immediately, try not to make any excessive moaning noises while enjoying the melted cheesy goodness.

More recipes by Ryan F.

views icon 320 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In