Ingredients of Ciabatta Grilled Cheese Recipe
- 2 slices of Ciabatta best bread with Morel & Leek Jack Cheese
- Salted butter
- Thinly sliced Great Midwest Garlic & Dill Cheddar cheese
MOREL & LEEK JACK CHEESE BREAD:
- 1/4 tsp. active dry yeast
- 1/4 c. very warm (but not hot) water
- 1 and 3/4 cups (8.7 ounces) bread flour
- 1/2 c. + 2 tsp. cool water
- 2 teaspoons active dry yeast
- 1 and 1/4 cup + 1 tbsp. (10.5 oz.) very warm-not hot-water
- 1 biga
- 3 cups + 2 tbsp. (14 oz.) bread flour
- 2 and 1/2 tsp. salt
- 8 ounces Great Midwest® Morel & Leek Jack™ cheese, finely shredded
Directions Ciabatta Grilled Cheese Recipe
MOREL & LEEK JACK CHEESE CHEESE BREAD:
To make the Biga:
- In a small bowl or measuring cup, dissolve the yeast in warm water. Allow 5 minutes for the mixture to become creamy. Make a well in the center of the flour in a medium mixing bowl. Combine the yeast and cool water in a mixing bowl. With a large spoon, mix everything together until it’s sticky and combined. Refrigerate overnight, tightly covered.
To make the Ciabatta Grilled Cheese:
- Add yeast and warm water (for Ciabatta Grilled Cheese portion of the recipe) to a large bowl or the bowl of your stand mixer. Sit for 5 minutes, until foamy (pictured above).
- Add the biga and flour to the foamy mixture and thoroughly combine (using low speed with the paddle attachment, or a spoon and some elbow grease!). 5 minutes of sitting Season with salt and cheese. Knead the dough until it’s soft and smooth, but still a little sticky (by hand or with dough hook).
- Place dough in an oiled bowl, cover loosely with a towel, and let rise for an hour in a warm place, until doubled in size.
- Spray a rubber spatula with non-stick cooking spray after the dough has risen. Place the spatula under the dough in the bowl, lift one side, and fold the dough in half toward the center. Repeat with a 90-degree turn of the bowl. Do this a total of 8 times (two full rotations). Allow 30 minutes for the bowl to rise. Repeat the lift and fold technique for 8 more turns after 30 minutes. Cover and allow to rise for another 30 minutes.
- Cover two sheet pans with parchment paper/silpain and sprinkle with flour.
- Dust the work surface with flour and place the dough on it gently (being careful not to deflate it). Divide the dough into four equal-sized pieces after flouring the top. Make a 6×3-inch rectangle out of one portion of dough (it doesn’t have to be perfect). Like a business letter, fold the shorter ends of the dough in thirds towards the middle. Place the folded dough, seam side down, on a prepared baking sheet. Repeat with the remaining three pieces, resulting in two loaves on each baking sheet. Gently dimple the loaves with your fingertips, pressing down as if you were pressing down on piano keys. Allow 30 minutes for the dough to rise before dimpled again.
- Preheat oven to 500° F.
- Spray loaves lightly with water from a spray bottle (or just use your fingers to lightly flick water on them) and place cookie sheets in the oven. (If both sheets can’t fit on the middle rack, the racks in the upper and lower thirds of the oven, switching and rotating the sheets periodically)
- Bake 5 minutes-spraying with water twice more during that time.
- Reduce heat to 475° F and bake 10–15 more minutes until the loaves are golden brown and sound hollow when tapped.
- Cool to room temperature before slicing and serving.
- Spray a skillet or griddle with non-stick cooking spray. Heat over medium heat.
- Generously butter both sides of each slice of bread.
- Place one slice of bread in the skillet that has been heated. Amount of sliced cheese to be used is up to you. Place the second slice of bread on top of the first. Press the sandwich down with a skillet and flip once the first side has turned golden.
- Continue to cook grilled cheese until the second side is golden and the cheese is melt-y.
- Turn off heat, place on a plate, cut and serve Ciabatta Grilled Cheese!
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