This week, for the first time ever, we're double-dipping into the same source material two episodes in a row. Why? Last week was National Grilled Cheese Day, and well damn it, it got me in the mood. So while we don't have any accurate stats or specs on the 'grilled cheese deluxe' from Cheezer's, this is my very best effort to make a grilled cheese worth standing in line for. Unless you're an astronaut, of course.
400 ml of water
Packet of instant yeast
650g of all purpose flour
50g of sugar
5g of salt
90g of unsalted butter
A little oil
1/4 ounce (about 1 tablespoon) powdered gelatin
1 tablespoon water
4 ounces (about 1/2 cup) evaporated milk
12 ounces cheese, fresh grated (I used 4 ounces sharp cheddar, 3 ounces of guiere, 3 ounces young gouda, and 2 ounces of parmesan)
Combine 100 ml of water, at 110°F, with one packet of instant yeast and 325g of all purpose flour along with 50g of sugar, 5g of salt, and 45g of unsalted butter at room temperature.
Stir to combine before adding 300 ml of water and stirring to create a pancake batter like paste, and then add the remaining 325g of flour and stir until a shaggy dough forms.
Turn out onto a counter top and knead for 7-9 minutes until a smooth supple dough forms.
Generously oil a large bowl and place the dough inside. Roll the dough around a little to make sure it’s evenly coated in oil.
Cover with plastic wrap and let sit at room temperature for 45 minutes to an hour until the dough has doubled in size.
Turn out onto a lightly floured countertop and punch down until it’s back to its original size and then start forming into a loaf. Make sure to tuck it under itself to make sure it gets that nice loaf top.
Place in a loaf pan that is coated with butter and parchment paper and loosely cover with plastic wrap. Let sit at room temperature for one hour until it has doubled in size.
Brush the loaf down with butter and place in a 400° oven for 25-35 minutes.
Remove from the oven and brush it down again with some more butter and let sit overnight.
Line two flat rimmed baking sheets or large square or rectangular platters with a layer of plastic cling wrap and set aside. In a small bowl or cup, sprinkle the gelatin over the water and allow it to hydrate, about 1 minute. Meanwhile, heat evaporated milk in a small saucepan over medium high heat, stirring constantly with a rubber spatula to prevent burning on the bottom of the pan. When milk comes to a simmer, add hydrated gelatin and stir until melted. Remove pan from heat.
Add cheese all at once and stir with a whisk to combine. Return pan to low heat and continue to whisk until mixture is homogeneous and registers between 160 and 170°F on an instant read thermometer. Beat with the blade of an immersion blender directly in the pot until glossy and smooth. Alternatively, transfer to the bowl of a blender or food processor and blend, starting at the lowest speed and slowly increasing to the highest. Blend for 30 seconds, stopping to scrape down sides as necessary. If necessary, blend in two separate batches, pouring first half onto lined sheet tray before proceeding to second half (see step 3).
Pour mixture out of the blender and onto the prepared baking sheets. You should end up with a layer a few millimeters thick on each tray. Use a rubber spatula to distribute the cheese in an even layer. Transfer to a flat place in the refrigerator and allow to cool until firm to the touch, at least ten minutes (you may need longer depending on how cold your fridge it, how thick your plates or trays are, and how well your fridge circulates air).
When cheese has cooled, carefully lift the plastic wrap and transfer the whole thing to a cutting board. Cut the cheese into slices.
Slice your bread into two slices and butter one side of each slice.
In a skillet over medium heat place one slice of bread butter down and top with your cheese. Cover it with the other bread slice and cook until cheese is melted and each side is golden brown.
Remove from pan and place on a plate. Cut in half and add an olive to the top.
Serve and enjoy!