Why a heavy brick might be the secret to the perfect grilled cheese
In short: Forget delicate heat and careful flipping. To achieve a truly golden, compressed brioche sandwich, you need weight. By pressing your sandwich under a heavy object, you transform a simple toasted bun into a decadent, crispy-edged masterpiece with perfectly melted cheese.
The technique for a smashed brioche grilled cheese relies on compression and heat management. Using a brioche hamburger bun as the base, the goal is to achieve a golden brown exterior on both sides while ensuring the cheese melts through. For the primary version, one or two slices of cheddar paired with a slice of Swiss are placed inside the bun. The sandwich is cooked in a pan with melted butter over medium or medium-lag heat. The critical step is applying pressure—specifically using a weight, such as a brick wrapped in aluminum foil—to press the sandwich down during the cooking process.
Timing is essential for texture. The first side requires approximately three minutes of cooking under the weight until golden. After flipping, the second side needs about two minutes. If you prefer a more 'oozy' cheese consistency, you should slice the sandwich while it is still in the pan, leaving a minute or two of cooking time. If you prefer a more stable structure, you can slice it on a cutting board once fully finished.
The beauty of this method lies in its improvisational nature. While the base recipe is straightforward, the sandwich can be adapted into various flavor profiles. You can create a 'Cubano' style by adding mustard, three dill pickle slices, and two folded slices of Serrano ham. For a breakfast variation, a runny half-omelet—made by cooking an egg with salt and pepper until it forms even curds—can be layered with cheddar. However, when using the egg method, one must be careful not to use excessive force with the weight, as the pressure can squeeze the runny egg out of the bun.
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- Summary by Intellect · source: Smashed Brioche Grilled Cheese
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