Michigan State University Corporate Chef Kurt Kwiatkowski gives us the inside scoop this week on how to make the perfect grilled cheese. You might be surprised at the super-secret chef trick for this!

Chef Kurt’s Grilled Cheese

8 slices of your favorite bread, I really enjoy a peasant bread

4oz. sliced sharp cheddar cheese

4oz. shredded gruyere or swiss

4oz. shredded Monterey jack, provolone, or mozzarella

Mayonnaise

2 T. olive oil

2 T. butter

 

Preheat your non-stick pan on medium low to medium heat.

Build your sandwiches with 1oz. of each cheese and then coat the outside of each sandwich with your mayonnaise.

Heat the olive oil in the pan for a couple of minutes and then start the grilling of your sandwich. After the sandwich is in add a little bit of butter into the pan. Grill each side of the bread for about 5 minutes or until nice and golden brown. Turn the sandwich and repeat process on the other side.

Remove the sandwich and let it rest for 2-3 minutes before cutting it in half to serve. Feel free to hold all sandwiches in your oven that is turned on to its lowest temperature setting while you are making your other sandwiches.

 

 

 

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