30 minutes
A classic grilled cheese sandwich with a blend of sharp Cheddar and Gruyère, seasoned with mustard powder, smoked paprika, and black pepper.
Unsalted Butter, at room temperature
0 oz
Country Bread, ⅓ inch thick
slices
Extra-Sharp Cheddar Cheese, grated
0 oz
Gruyère Cheese, grated
0 oz
Dry Mustard Powder
teaspoons
teaspoons
teaspoons
Vegetable Oil, for spritzing
to taste
Newspaper
to taste
1. Light Charcoal
Take your charcoal chimney starter and fill it with 2-3 pounds of charcoal. Add crumpled newspaper to the bottom and spritz it lightly with vegetable oil, then light the paper. Let the charcoal burn until it's ashy and glowing, about 15-20 minutes.
2. Prepare Bread and Cheese Mixture
Spread the room temperature butter evenly on one side of each bread slice. Combine the grated Cheddar and Gruyère cheeses with the dry mustard powder, smoked paprika, and freshly ground black pepper in a medium-sized bowl.
3. Melt Cheese and Grill Bread
Set up your grill for indirect cooking and place cheese mixture on spatula trays on the grill. Let it melt for about 6-9 minutes. Meanwhile, grill the buttered bread slices for 1-2 minutes on each side until golden.
4. Assemble and Finish Grilling
Spoon the melted cheese mixture onto two slices of grilled bread, top with the remaining slices to form sandwiches. Wrap each in foil and grill for another 1-2 minutes.
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