Grilled Cheese Deluxe (Binging with Babish Inspired)

Ingredients

• 650 grams All-purpose flour (For sandwich bread)
• 400 ml Water (Room temperature, for bread)
• 1 packet (7g) Instant yeast (For bread dough)
• 50 grams Sugar (For bread dough)
• 5 grams Salt (For bread dough)
• 45 grams Unsalted butter (For bread dough and brushing loaf)
• 4 ounces Sharp cheddar cheese (For cheese blend)
• 3 ounces Gruyère cheese (For cheese blend)
• 3 ounces Young gouda cheese (For cheese blend)
• 2 ounces Parmesan cheese (For cheese blend)
• 1 tablespoon Gelatin powder (unflavored) (For cheese blend)
• 1 tablespoon Water (For blooming gelatin)
• 0.5 cup Evaporated milk (For cheese blend)
• as needed Butter (For toasting bread slices)
• as desired Green or black olives (For topping)

Instructions

1. Make the Sandwich Bread Dough

   In the bowl of a stand mixer, combine 400 ml water, 1 packet instant yeast, 650 g all-purpose flour, 50 g sugar, 5 g salt, and 45 g unsalted butter. Knead with dough hook for 5-7 minutes until smooth and elastic.

   Time: PT10M

2. First Rise

   Transfer dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

   Time: PT45M

   Temperature: 25-27°C

3. Shape and Second Rise

   Punch down the dough, shape into a loaf, and place in a greased loaf pan. Loosely tent with plastic wrap and let rise again until doubled, about 45 minutes.

   Time: PT45M

   Temperature: 25-27°C

4. Bake the Bread

   Brush the top of the loaf with melted butter. Bake in a preheated oven at 400°F (205°C) for 25-35 minutes, until deeply golden brown and internal temperature is about 200°F (93°C).

   Time: PT35M

   Temperature: 400°F

5. Cool the Bread

   Remove bread from pan and cool on a wire rack for at least 1.5 hours or until completely cooled before slicing.

   Time: PT1H30M

6. Prepare Cheese Blend

   Bloom 1 tbsp gelatin in 1 tbsp water for 5 minutes. Grate 4 oz sharp cheddar, 3 oz gruyère, 3 oz young gouda, and 2 oz parmesan. Set aside.

   Time: PT10M

7. Make Melty Cheese Mixture

   Bring 0.5 cup evaporated milk to a boil in a saucepan. Remove from heat, whisk in bloomed gelatin until dissolved. Return to low heat, add grated cheeses, and blend with immersion blender until smooth and homogenous.

   Time: PT10M

   Temperature: Low heat

8. Mold and Chill Cheese

   Pour cheese mixture into a plastic wrap-lined ramekin or mold, shaping into a cylinder or block. Chill in refrigerator for at least 4 hours until firm.

   Time: PT4H

   Temperature: 4°C

9. Slice Bread and Cheese

   Once bread and cheese are fully cooled and chilled, slice bread into 1/2-inch slices and cheese into sandwich-sized slices.

   Time: PT5M

10. Assemble and Toast Grilled Cheese

    Butter one side of each bread slice. Place cheese between two slices, buttered sides out. Toast in a nonstick skillet over medium-low heat until golden brown and cheese is melted, about 3-4 minutes per side.

    Time: PT10M

    Temperature: Medium-low heat

11. Top with Olives and Serve

    Remove sandwich from pan, slice in half, and top with sliced olives. Serve immediately.

    Time: PT5M

12. Cleanup

    Wash all bowls, pans, utensils, and wipe down surfaces. Soak cheese and dough residue if needed.

    Time: PT40M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

50g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of All-purpose flour: Bread flour
• Instead of Instant yeast: Active dry yeast (proof first)
• Instead of Sugar: Honey
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Sharp cheddar cheese: Mild cheddar
• Instead of Gruyère cheese: Swiss cheese, Emmental
• Instead of Young gouda cheese: Monterey Jack
• Instead of Parmesan cheese: Pecorino Romano
• Instead of Evaporated milk: Whole milk (texture may differ)
• Instead of Butter: Mayonnaise, Olive oil
• Instead of Green or black olives: Pickles, Capers

Equipment Needed

• Stand mixer with dough hook (optional)
• Large mixing bowl
• Loaf pan
• Plastic wrap
• Nonstick skillet
• Whisk
• Immersion blender (optional)
• Ramekin or small loaf pan (optional)
• Baking sheet (optional)
• Cooling rack
• Bread knife
• Cheese grater
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Kneading bread dough until smooth and elastic
• Properly proofing bread (not under- or over-proofing)
• Baking bread to correct internal temperature
• Fully cooling bread before slicing
• Blending cheese mixture thoroughly for smooth texture
• Chilling cheese mixture until firm
• Toasting sandwich over medium-low heat for even melt and browning

Chef Tips from the Video

• Use a blend of cheeses for best flavor and melt.
• Homemade bread elevates the sandwich but store-bought white bread works in a pinch.
• Letting the sandwich rest a minute after cooking helps cheese set for cleaner slicing.
• Try different olive varieties for topping.

Troubleshooting

Storage

Refrigerator: Bread: up to 5 days in airtight bag. Cheese slices: up to 1 week in sealed container.

Freezer: Bread: up to 2 months (sliced, wrapped). Cheese: not recommended (texture changes).

Room temperature: Bread: up to 2 days, wrapped. Cheese: not recommended.

Make-Ahead Tips

• Bread can be baked a day ahead and stored airtight.
• Cheese blend can be made up to 1 week in advance and kept chilled.