Smashed Brioche Grilled Cheese (4 Variations)
ID: 2a16e687...
An incredibly crispy, rich, and slightly sweet upgrade to the classic grilled cheese sandwich using brioche burger buns smashed under a heavy weight. This recipe features the original brewpub method and three delicious home adaptations, including a balsamic spinach version, a Cubano style, and a breakfast egg version.
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🍳 Cooking Flow
Slice a brioche hamburger bun and fill it with your desired cheeses and fillings. → Melt butter in a non-stick pan over medium-low heat. → Place the sandwich in the pan and immediately press it flat using a heavy foil-wrapped brick. → Cook for about 3-4 minutes on the first side, then flip and cook for 2 minutes on the second side under the brick. → Remove from the pan, slice, and enjoy the crispy, caramelized exterior.
Cooking Steps
Brief Cooking Order
Slice a brioche hamburger bun and fill it with your desired cheeses and fillings. → Melt butter in a non-stick pan over medium-low heat. → Place the sandwich in the pan and immediately press it flat using a heavy foil-wrapped brick. → Cook for about 3-4 minutes on the first side, then flip and cook for 2 minutes on the second side under the brick. → Remove from the pan, slice, and enjoy the crispy, caramelized exterior.
Introduction
An incredibly crispy, rich, and slightly sweet upgrade to the classic grilled cheese sandwich using brioche burger buns smashed under a heavy weight. This recipe features the original brewpub method and three delicious home adaptations, including a balsamic spinach version, a Cubano style, and a breakfast egg version.
Step 1
【Ocmulgee Brewpub Version】 Roll clarified butter onto a brioche hamburger bun, put Swiss and Cheddar cheese inside, then place it on a hot griddle and smash it flat using a heavy weight press.
Step 2
【Ocmulgee Brewpub Version】 Flip after 3 minutes. Slice the sandwich on the griddle midway through cooking to let the cheese melt back together, then cover with a metal dome and squirt water around the edges to steam.
Step 3
【Home Adaptation - Basic Version】 Slice a brioche hamburger bun. Layer with cheddar and Swiss cheese. Melt butter in a non-stick pan over medium-low heat.
Step 4
【Home Adaptation - Basic Version】 Place the sandwich in the pan and press it down with a heavy foil-wrapped brick. Cook side A for about 3-5 minutes, flip, and cook side B for about 2-3 minutes under the brick until golden brown and crispy.
Step 5
【Balsamic & Spinach Version】 Slice a brioche bun and dab both inner sides with balsamic vinegar. Layer with a slice of Swiss cheese, a few spinach leaves, and a slice of cheddar. Fry in butter under the brick for 3 minutes on side A and 2 minutes on side B.
Ingredients List
Important Notes
Brioche is sweet and buttery, meaning it browns very quickly. Keep your stove heat at medium-low to prevent burning before the cheese melts.
Wrapping a standard construction brick in heavy-duty aluminum foil makes an excellent, cheap, and hygienic home sandwich press.
Slicing the sandwich mid-grilling (as done in the brewpub) allows the cheese on both halves to fuse together beautifully for a stringy cheese-pull.
For the breakfast version, undercook the omelet slightly before putting it in the sandwich; it will finish cooking to perfect doneness while the sandwich toasts.
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