Wednesday
Apr222009
Grilled Cheesecake: A Sweet Take on a Classic Sandwich
Wednesday, April 22, 2009 
With all this talk about the Grilled Cheese Invitational and all of the recipes featured on Good Food lately, I've had grilled cheese on the brain.
Grilled cheese is pretty much the best thing since sliced bread. After all, it is sliced bread--with the added awesomeness of cheese and butter. Can it really get any better?
After being hit with what can only be described as a stroke of pure genius, I can definitively say yes. It can get better.
Say hello to the grilled cheesecake sandwich.
"Is this serious?" you may be asking yourself.
Oh yes. Made out of slivered cheesecake layered between slices of buttered pound cake, this sandwich is serious all right--as serious as a heart attack.
Here's how it's done.
Grilled Cheesecake
- 2 slices pound cake (any flavor you like), buttered on the outside
- 1 small slice cheesecake, slivered
1. Assemble the sandwich as follows: one slice pound cake (butter side down), as many slivers as you'd like of cheesecake (we included bits from the crust for added crunch), and the other slice of pound cake, buttered side up.
2. Put in a saucepan over medium-low heat.
3. After about a minute and a half, gently lift with a spatula to see if it is lightly browned on the bottom. If it is browned to your liking, go ahead and flip; if not, let it brown just a little longer.
4. Once browned to your liking, carefully flip the sandwich. Press down on the top with the spatula to make everything kind of meld. The second side will brown faster than the first one did, so keep a close eye on it.
5. Remove from heat, turn off the heat, slice in half (if you're into that), and enjoy.
2. Put in a saucepan over medium-low heat.
3. After about a minute and a half, gently lift with a spatula to see if it is lightly browned on the bottom. If it is browned to your liking, go ahead and flip; if not, let it brown just a little longer.
4. Once browned to your liking, carefully flip the sandwich. Press down on the top with the spatula to make everything kind of meld. The second side will brown faster than the first one did, so keep a close eye on it.
5. Remove from heat, turn off the heat, slice in half (if you're into that), and enjoy.
Serving note: For those of you who simply can't eat a grilled cheese without soup, I think a bowl of slightly melty strawberry ice cream would complement it quite nicely.
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Reader Comments (5)
"Can it really get any better?"
Bacon makes thing better
The second side will brown faster than the first one did, so keep a close eye on it.
I think the melty strawberry ice cream is a nice nod to my favorite pairing with the standard grilled cheese, but I also think a "chocolate soup" or ganache dip would be yummy. And, I think I'd go all out and make the cheesecake in a loaf pan, that way it will slice up evenly with the pound cake. Thanks for the decadent and over the top idea!
-Sophia