There is nothing better on a cold day (yes, occasionally these do exist in Southern California) than a grilled cheese sandwich and a warm bowl of soup. If you’re looking for the perfect cheese, I have just the thing. No, not the run of the mill individually wrapped slices of American cheese. Don’t get me wrong, these do make a delicious grilled cheese, but if you’re looking for a stringy, stretchy cheese, then Muenster is the way to go.
Muenster (named after the German town of Münster) is the American version of the French cheese Munster, which is usually stronger than its American equivalent. Muenster can be found in your local grocery store and is sometimes even sold pre-sliced in packages. It is a smooth, soft, white-colored cheese with an orange rind on the exterior. Its flavor is commonly compared to white American or sharp jack cheese. Muenster melts perfectly, making it ideal for grilled cheese or tuna melts.
Muenster-ously Delicious Grilled Cheese Sandwich
This cheese is so delicious that Mom bought a giant brick of it at a cheese outlet in Wisconsin to bring back to the Northwest. The key to a perfectly grilled cheese sandwich is using a lower temperature to ensure that the cheese melts, while your bread toasts. Using a higher temperature will burn the bread before the cheese has a chance to melt. A nice rustic loaf with a hard crust is a great bread to use.
- 2 pieces of bread (about 1/2-inch thick)
- 2-3 slices of Muenster cheese
- Olive oil
Heat a non-stick skillet over medium-low heat. I tend to use my Calphalon panini pan to get nice grill marks. Arrange the slices of Muenster cheese between the two slices of bread. Brush one side of the bread with olive oil and place the sandwich oiled-side down on the skillet. Brush the other side with olive oil and let it sit until cheese begins to melt the the skillet side begins to brown. Flip the sandwich when bread has slightly browned. Once the other side has browned, remove from the skillet, cut into halves and serve with a cup of soup. Enjoy!