A Grown-Up Grilled Cheese Sandwich To Astound Your Taste Buds

April 11, 2014 | Updated: 8:50 a.m., August 6, 2014

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A Grown-Up Grilled Cheese Sandwich To Astound Your Taste Buds

Saturday is National Grilled Cheese Sandwich Day! To celebrate, you can’t just have any old grilled cheese, so we went to our favorite chef for a recipe that’s putting a new spin on the classic sandwich!

Short Rib Grilled Cheese —

2 1/2 lbs     Beef Short Ribs
1/4 lb          Grilled yellow onions
1/4 lb          Grilled carrots
1/4 lb          Grilled celery
1 tbsp          salt
1 tsp            black pepper
1.5 C           Mexican Coke
1.5 C           Beef broth

Sandwich assembly

10 slices of 1″ cut bread

1/4 C       Mayo

1 lb          Havarti cheese slices

1 lb          Mozzarella shredded

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1 C           arugula

2 tbsp      butter

Directions:

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Heat a cast iron skillet to high heat. Pat short rib dry and season with salt and pepper.  Sear short rib in pan on all sides.  Allow to caramelize for 1-2 minutes on each side.  While searing grill or roast onions, carrots and celery. In a crock pot or Dutch oven, place grilled veggies, seared short rib, coke and beef broth. Allow to cook in oven for 6 hours at 300 degrees. Once cooked, pull from oven, shred beef.  Strain cooking liquid, reduce to half and add back to shredded beef and season with salt and pepper to taste.

On a sheet pan, spread mayo on both sides of the bread. Heat non stick skillet to medium heat with 1 tbsp of butter.  Once butter has melted, place bread in skillet, allow to toast for 20 seconds and flip.  Once flipped, add 2 slices of Havarti cheese, layer on the short rib, arugula, mozzarella cheese and bread.  Press slightly and place in 350 degree oven for 5 minutes until the sandwich is warmed through.

Eat well this National Grilled Cheese Day!

Chef Uno