See recipe for creamy hot cheese – 02/24/2024 – Food

Hot cheese, a good option for breakfast or snacks, has an easy and sophisticated version by chef Heloisa Bacellar.

The list of ingredients is simple: bread, assorted cheeses, butter, salt and black pepper.

The tip is to choose a bread with a good texture – such as Italian, baguette, ciabatta, brioche, milk or potato – that is not dense so that the sandwich is not too heavy, explains Helô Bacellar. The idea is to cut thick slices, 1.5cm thick.

The cheese needs to be of good quality. Helô recommends using a mix of two or three types to compose the filling with different textures, flavors and aromas. To make the mixture balanced, you can choose a creamy version with a melted base, such as cream cheese, Minas Gerais semi-cured cheese or buffalo mozzarella.

Then, just add cheeses with greater intensity, which grate well and go into the sandwiches in smaller quantities: granas and parmesan made with cow’s, goat’s or sheep’s milk.

Butter works to form a crispier, more golden crust. If you opt for salted butter, choose milder cheeses so as not to overdo the salty flavor. The chef also recommends using a heavy, cured iron frying pan, or another material that has a thick bottom and transmits heat evenly, such as stainless steel with a triple bottom.

Heloisa Bacellar, who writes the blog Na Cozinha da Helô, ran the Lá da Venda restaurant, which operated for 11 years in Vila Madalena, in São Paulo. She has published books such as “Cooking for Friends” (ed. DBA)

Performance: 1 serving (1 sandwich)
Preparation time: 20 min

Ingredients

• 2 large slices of bread, approximately 1.5 cm thick
• 125 g of cheese from a mix of 3 cheeses, one fresher and two that melt well and with different flavors and textures
• 25 g butter at room temperature, very soft
• Salt and black pepper

Method of preparation

1. Grease the slices of bread on both sides with butter.
2. Heat the frying pan over medium heat and place the two slices of bread next to each other.
3. Let it brown for about 30 seconds, turn with a spatula, spread the filling over one of the already browned sides and, if you want, sprinkle with black pepper.
4. Cover with the other slice of bread, keeping the golden side in contact with the cheese. Pressing occasionally with a spatula to flatten the sandwich, let it brown for 2 to 3 minutes, until the edges are crispy.
5. Then, turn the sandwich over and let it brown for another 2 to 3 minutes on the other side, also pressing it a few times with the spatula.
6. When the edges of this second side are crispy, transfer the sandwich to a serving plate and cut in half to make it easier to bite into.

Tip: As grilled cheese is meant to be eaten hot and straight out of the pan, the ideal is to prepare one, serve and prepare one more and one more. Can’t wait.