This grilled cheese is designed to bring all debates on the best grilled cheese to a delicious end. This is The Ultimate Grilled Cheese. Savory and succulent sliced sausage, sandwiched with classic melty and sharp cheddar cheese, in between tangy, buttered, toasted sourdough slices would be great enough on their own. But then, The Ultimate Grilled Cheese goes the extra mile by adding mustard and pickles to include elements of tang and brininess to balance all the richness and make each bite extra delectable! Lunchtime has never been this perfect!
Ingredients
- 4 andouille sausages, sliced lengthwise into thirds
- 3 tablespoons butter, softened
- 10 ounces extra-sharp cheddar, 6 ounces shredded, 4 ounces sliced, divided
- 8 large slices sourdough bread
- 2 tablespoons Dijon mustard
- 1 cup Monterey Jack cheese, shredded
- 12 cornichons, halved, plus more, to taste, for serving
Directions
Step 1 –In a large, nonstick skillet over medium heat, add the sliced sausages and cook, turning them once, until browned, about 8 minutes.
Step 2 –Transfer the sausages to a plate and wipe the pan.
Step 3 –In a bowl, add the butter and 6 ounces of the shredded cheddar cheese and stir until just combined.
Step 4 –Spread the cheddar-butter on 1 side of each slice of the bread.
Step 5 –Arrange the bread slices, buttered-side down, on a clean work surface.
Step 6 –Spread the Dijon mustard on each slice of bread.
Step 7 –Sprinkle each slice of bread with the Monterey Jack cheese.
Step 8 –Top 4 of the bread slices with an even amount of the sausages, an even amount of the remaining sliced cheddar, and an even amount of the 12 halved cornichons.
Step 9 –Close the sandwiches, pressing lightly. Make sure to tuck away any stray cheese.
Step 10 –In the same skillet used to cook the sausages, over medium-low heat, add the sandwiches and cover the skillet.
Step 11 –Cook the sandwiches until golden on the bottom, about 3 minutes.
Step 12 –Press the sandwiches with a spatula to flatten them slightly.
Step 13 –Flip the sandwiches and cook, covered, until browned on the bottom, about 3 minutes. If the bread browns before the cheese melts completely, reduce the heat to low.
Step 14 –Transfer the sandwiches to a cutting board and let them rest for 2 minutes.
Step 15 –Slice the sandwiches in half.
Step 16 –Serve with the extra cornichons.
