Open-Faced Cheddar Grilled Cheese

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By: Jennifer, Savory Simple

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It’s National Grilled Cheese Month! I am a major grilled cheese enthusiast, so I was very happy to put this recipe together for Wisconsin Cheese. Let me just put it out there right now- –when I have a grilled cheese, I don’t skimp on anything. I want cheese, hearty bread, and lots of butter. This sandwich has it all. It even has a fried egg. It’s total decadence.

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Do you love grilled cheese as much as I do? Help celebrate National Grilled Cheese Month by entering this year’s 2016 Grilled Cheese Recipe Showdown! To enter, all you have to do is submit your best original grilled cheese recipe for a chance to win $15,000. Not too shabby, am I right? The contest will run through May 15, and you are welcome to enter as many recipes as you like!

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One more note about this recipe: you might want to eat it with a fork and knife, unless you don’t mind getting your hands dirty. If you get that perfect runny yolk, it can be a bit messy!

Open-Faced Cheddar Grilled Cheese with a Fried Egg
By Savory Simple
 
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 1
 
Ingredients:
1 tablespoon unsalted butter
1 slice hearty, top quality bread, such as multigrain or sourdough
2-3 ounces mild Wisconsin cheddar cheese, thinly sliced
1 egg
Approximately 1/4 cup clarified butter or extra virgin olive oil, for frying
Coarse salt and cracked black pepper to taste
 
Cooking Directions:
Place oven rack in highest position. Preheat broiler on low.
 
Melt 1 tablespoon unsalted butter in large oven-safe skillet over medium-high heat. When it begins to sizzle, add bread slice; and brown one side, approximately 2 minutes. When golden, flip bread slice and brown other side. Remove from heat; top with cheese slices.
Place skillet under broiler and melt cheese, approximately 30 seconds (keep an eye on it). Remove from oven and set aside.
 
Preheat cast iron or heavy-bottom skillet, preferably a small one, over high heat. Meanwhile, crack egg into small bowl or ramekin. Line small plate with paper towel and place near the stove.
 
When skillet is very hot, add clarified butter or oil and heat; carefully add egg. (I recommend wearing oven mitts during this process; the butter might splatter.) The egg will immediately puff up and begin to bubble. Holding skillet handle and tilting pan slightly away from yourself, use large, heat-resistant spoon to repeatedly ladle butter over egg white to help it set. This should not take longer than 60 seconds. Remove skillet from heat; transfer egg to paper towel-lined plate briefly so any excess oil can be absorbed.
 
Place egg over prepared cheese-topped bread slice. (Heat from the egg will melt cheese if it has cooled.
 
Salt and pepper sandwich to taste. Serve immediately.
 

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