Dutch Grilled Cheese Recipes

GRILLED MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
• Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
• Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
• Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.

DUTCH GRILLED CHEESE

Steps:

• In a large nonstick skillet, melt 1 tablespoon butter over low heat.
• Add in the onions; cook very slowly, stirring occasionally, until the onions turn a dark golden color; about 30-40 minutes.
• If the onions start to scorch, add about 1 tablespoon water.
• Remove the onions from the pan and set aside.
• Wipe skillet using a paper towel; do not wash skillet.
• Heat the same skillet over med-high heat.
• Add in the cumin seeds and toast just until they become fragrant, approx 3 minutes; watch carefully because they burn easily.
• Remove the seeds and let cool briefly.
• Do not wash the skillet.
• When the seeds are cool, crush them using a mortar/pestle.
• In a bowl, toss the crushed seeds with the cheese.
• To make the sandwiches: butter one side of each bread slice.
• Place 4 slices on a work surface, buttered side down.
• Distribute the cheese evenly over the 4 slices, then do the same with the onions.
• Place the remaining 4 slices on top, buttered side up.
• Heat the same skillet over med-high heat for 2 minutes.
• Put the sandwiches in the skillet (do this in batches, if necessary), cover, and cook for 2 minutes or until the underside is golden brown and the cheese has begun to melt.
• Uncover and turn the sandwich using an spatula, pressing firmly to flatten the sandwich slightly.
• Cook for 1 minute or until underside is golden.
• Turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely; serve.