Extra Creamy Grilled Cheese

The Make Ahead Secret To An Extra Creamy Grilled Cheese
This Grilled Cheese Spread is a creamy mixture of freshly shredded Muenster cheese, cream cheese, mayonnaise, dill pickle juice and Beau Monde seasoning. Make it ahead and keep it in the fridge, then spread it between slices of bread whenever you want an extra creamy, melty grilled cheese.

Ingredients

• 1 (8-ounce) brick cream cheese, softened to room temperature
• 1 cup mayonnaise
• 1 (8-ounce) block Muenster cheese, freshly shredded
• 1 to 2 teaspoons Beau Monde seasoning, optional
• 1 tablespoon dill pickle juice

• Sturdy sliced bread
• Additional mayonnaise or softened butter for the outside of the bread
• Approximately 3 tablespoons Grilled Cheese Spread per sandwich

Instructions

1. Remove the cream cheese from the refrigerator approximately 1 hour before making the spread so it can soften completely.
2. Add the softened cream cheese to a mixing bowl or the bowl of a stand mixer. Beat until smooth, light and fluffy.
3. Slowly beat in the dill pickle juice.
4. Add the mayonnaise and continue mixing until the mixture is smooth and creamy.
5. Add 1 teaspoon of Beau Monde seasoning, if using. Mix well, taste and add additional seasoning if desired.
6. Freshly grate the Muenster cheese using a medium to thick shred.
7. Add the shredded Muenster to the cream cheese mixture a handful at a time, mixing after each addition until everything is evenly combined.
8. Transfer the Grilled Cheese Spread to a covered container and refrigerate until ready to use.

To Make a Grilled Cheese Sandwich

1. Remove the amount of Grilled Cheese Spread you need from the refrigerator and let it soften slightly. Taking the refrigerator chill off the spread will help the cheese melt more evenly.
2. Spread approximately 3 tablespoons of the cheese mixture evenly over one slice of sturdy bread.
3. Top with a second slice of bread.
4. Spread a thin, even layer of mayonnaise or softened butter over the outside of both pieces of bread.
5. Heat a skillet over medium-low heat.
6. Add the sandwich and cook slowly until the first side is golden brown.
7. Flip the sandwich and continue cooking until the second side is golden and the cheese filling is hot and melty.
8. If the bread is getting golden before the center is completely warm, reduce the heat and briefly cover the skillet. The trapped heat will help melt the cheese without burning the bread.
9. Remove the sandwich from the skillet and let it rest for about 1 minute before slicing.
10. Serve immediately.

To Serve as a Cold Cheese Spread

Let the cheese spread soften slightly and spoon it into a serving bowl. Top with thinly sliced fresh chives, if desired, and serve with crackers, pretzels, toasted bread or fresh vegetables.

Notes

• Freshly grate the Muenster. It incorporates into the cream cheese mixture better and melts more evenly.
• Let the spread soften before making your sandwich. Very cold cheese spread will take much longer to melt.
• Don’t overfill the sandwich. Approximately 3 tablespoons is a good starting point. Too much filling can leave you with browned bread before the center gets hot.
• Cook it low and slow. Medium-low heat gives the filling time to warm and melt while the bread gradually becomes golden and crisp.
• Beau Monde is optional. If you don’t have it, substitute a small pinch of celery salt and onion powder or simply leave it out.
• Use sturdy bread. White bread, sourdough or Italian bread all work well with the creamy filling.
• It’s also a cheese spread. You don’t have to make grilled cheese with it. Serve it cold or slightly softened with crackers, pretzels or vegetables.