Reverse-Seared New School Grilled Cheese on Japanese Milk Bread
Chef Eric Greenspan
1
5 minutes
10 minutes
American
Lunch
Crisp on the outside, impossibly melty on the inside. This reverse-seared grilled cheese pairs buttery Japanese milk bread with four slices of New School American Cheese for a chef-level take on a classic.
Ingredients
- 2 thick slices Ginza Nishikawa Shokupan Japanese Milk Bread
- 4 slices New School American Cheese
- 2 tablespoons Kewpie mayonnaise, divided
- 2 tablespoons unsalted butter, divided
Directions
Preheat the oven: Preheat the oven to 275°F.
Build the sandwich: Place one slice of milk bread on a clean work surface and top with all four slices of New School American Cheese. Top with the second slice of bread.
Coat the bread: Spread half of the Kewpie mayonnaise evenly from edge to edge over one side of the sandwich. Flip and spread the remaining mayonnaise over the other side.
Melt it first: Place the sandwich on a baking sheet and bake for 8–10 minutes, or until the cheese is fully melted and gooey.
Start the sear: Melt half of the butter in a medium sauté pan over medium heat until foaming. Add the sandwich and cook until the bottom is evenly golden brown and crisp.
Flip and finish: Remove the sandwich briefly from the pan. Add the remaining butter and heat until foaming. Flip the sandwich back into the pan and cook the second side until deeply golden and crisp.
Serve: Remove from the pan, slice in half, and serve immediately while the center is hot and melty.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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