Spicy Chili Crisp Grilled Cheese · i am a food blog
A few days ago, Mike and I spent a few days in Seattle, eating and celebrating Mike’s birthday. On the way back, we stopped in Seawolf, one of our favorite Levain bakeries, to buy a bread to bring home. We ate two slices late at night, distributed with cold butter and sprinkled with salt. So good. I know people like butter at room temperature because it is easily spread, but there is something about cold butter and very good bread that leads me each time.
Anyway, when you have good bread, you hardly still don’t need to do anything to enjoy it, but I had a great desire for toasted cheese. And not just any toasted cheese… I wanted toasted cheese crisp with spicy chili. Gluant, cheddar melty, crisp edges almost too brown, and a generous quantity of spicy chili of Lao Gan Ma is my idea of paradise.
I’m on a little crisp train in Chile lately and I’m not about to get down anytime soon. But maybe you are wondering … What is crisp Chile?!
What is Lao Gan my spicy chili and why is it so good
If you are all on cult food stuff, then I’m sure you have heard of it Chile de Lao Gan Ma. In fact, I’m about sure you are a crisp disciple in Chile. Love on the Internet for LGM Chile is real. People have fun things. They bring it to restaurants. They eat it by the spoonful. They train him.
But what is crisp Chile? It’s quite simple: a super tasty sauce / garnish / condiment which takes place almost everything. Essentially, it was chili oil that was taken with crisp pieces of onion and soy beans. Since the late 90s in China has existed, but recently, he has experienced a new love found in North America.
Mike and I almost always have a pot in our refrigerator because as easy and gratifying as making your own chili Sichuan oil, we love crisp crisp bits that Loa Gan Ma a. We like to stir it in noodles, eat it with Wontons, or simply add it to most (otherwise literally) everything. It is available in almost all Asian grocery stores and online And you may want to buy two pots.
It’s the perfect thing to get into a grilled cheese sandwich and take a level. He adds spices and crunch and so much flavor. If you are lucky, part of the crisp oil from Chile will escape from your sandwich while you prepare it and infuse the butter that bread exterior bread pieces, which makes it slightly orange tinted.
Eating this sandwich is pure happiness. Your fingers will be fatty and spicy. You will get these cheese prints so addictive and you will not want to stop. I can’t stop, will not stop.
Happy grilled cheese!
xoxo chili spicy and melting cheese,
Steph
- 2 slices Really good bread
- 1/2 – 1 cup Grated cheddar
- crisp chili with taste
- 1 tablespoon butter
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Place the two slices of bread (open) on a cutting board. Garnish the lower bread slice with grated cheddar and generously point to crisp chili, or to taste.
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Melt half a tablespoon of butter in a non-stick pan over medium-low heat. Add the bread stocked with cheese carefully and garnish with the other slice of bread.
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Cook slowly over medium-low heat until they are brown golden and toasted. If your cheese does not melt as fast as you want, use a lid to cover your sandwich, but keep an eye on the bottom, checking from time to time so that the bottom does not burn.
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When it is golden and toasted, overcome your sandwich carefully and continue to grill. The reproaches on the second side a little faster, so lower the fire at low and watch it on the plane. When it is perfect, remove from the pan, cut (or not) and taste hot!
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