The key to not burning your precious sandwiches is to cook these on low, low heat. You don't want to burn the bread and have the cheese interior un-melted. Burnt bread and cold cheese interior sucks. So take your time, patience is virtue here and don't walk away from the grill. If desired, once the cheese starts to really ooze and melt, you can crank up the heat and get the charred outer crust to your liking.
Start by heating up the interior of the bread first, then laying the cheese and other ingredients so that the cheese gets a head start in melting by the residual heat from the bread. Try to layer the cheese towards the center of the bread because eventually the cheese will spread to the edges. The last thing you want to do is to clean up burnt melted cheese all over your bbq.
You'll need two large tongs or at least a set of tongs and a large spatula to turn the long loaves when grilling. And one last suggestion, have the cheese at room temperature before grilling.
La Brea Bakery pain rustique loaf
, sliced lengthwise (like a hamburger bun), don't cut too close to the air holes
about 1/2 cup
(113g or one stick) butter, melted
choose your 3 cheeses: cheddar
, American, gruyere, swiss, fontina or any good melting cheeses
, ham or any of your favorite meat fillings
(optional) sliced tomato, onions, pickles, etc
Heat the grill on low heat. Brush the inside and outside of the loaf halves with the melted butter.
Place the loaf halves cut side down on the grill. Grill interior of loaf until it just begins to become light golden.
Remove the loaf halves from the grill and immediately layer in the cheese and any other fillings desired on the bottom loaf half. Top with the upper loaf half and carefully return to the grill.
Grill both sides until golden and cheese is melted through (it's ok to have a little char on the bread - that's grilling deliciousness).
Remove from the grill and slice into individual portions. Best served warm.
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