Smoky Grilled Cheese
By Raybird.
Servings: 3. Vegetarian

Ingredients
Sourdough Bread, sliced |
6 slices |
Butter, soft |
45 grams (3 tbsp) |
FF Dorset Red Smoked Cheddar, grated |
100 grams (1 cup) |
FF Mild Coloured Cheddar, grated |
100 grams (1 cup) |
Method
- Perform ceremonial dance to the Cheese Gods.
- Grate your Ford Farm Dorset Red and Mild Coloured Cheddar and mix them together.
- Spread butter on both sides of your sourdough slices.
- Place your buttered sourdough slices on a medium hot pan or cast iron grill. If your pan isn't big enough for all 6 slices, start with 4 (2 sandwiches) first. Once the bottom is golden brown, flip the slices.
- Place the cheese mixture on top of 3 of the 6 bread slices. Don't worry about cheese landing on the pan or melting through the holes of the bread. Those bits of cheese are going to get extra crispy and flaky. Now close the sandwiches with the other three slices.
- Continue grilling on medium-high heat until the cheese is melted and the outside of the sandwich is brown and crunchy. Timing is key, if you cook the sandwich for too long the cheese gets dry instead of gooey. If you don't cook it long enough, it won't have the crunchy exterior.







