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Day three of asking for you to make this grilled cheese recipe!! :
Ingredients (1 sandwich) Bread & fat 2 thick slices sourdough bread 2 tbsp unsalted butter (softened) Cheese blend (important for balance) ½ cup sharp cheddar, shredded ½ cup Gruyère, shredded ⅓ cup mozzarella, shredded Fresh & rich components ½ ripe avocado, sliced 1 large egg Olive-citrus tapenade ¼ cup mixed olives (green + black), finely chopped 1 tbsp finely minced shallot 1 tsp lemon zest 1½ tsp fresh lemon juice 1 tsp fresh lime juice 1–2 tsp Taiwanese chili oil (adjust to heat tolerance) 1 tbsp chopped fresh parsley or cilantro Red wine glaze ¼ cup red wine (dry—like cabernet or merlot) 1 tsp honey Finishing Extra chili oil (for drizzling) Small squeeze of lime Pinch of salt 🔪 Step-by-Step Instructions 1. Make the red wine glaze (do this first) Pour ¼ cup red wine into a small saucepan over medium heat. Let it simmer gently for about 3–5 minutes, stirring occasionally. When it reduces by about half and looks slightly syrupy, stir in 1 tsp honey. Remove from heat and set aside—it will thicken a bit more as it cools. 👉 You’re aiming for a tangy-sweet drizzle, not a thick sauce. 2. Prepare the olive-citrus tapenade Finely chop olives until they’re almost spreadable. Add minced shallot, lemon zest, lemon juice, lime juice, chili oil, and herbs. Mix thoroughly. Taste and adjust: Too sharp? Add a tiny bit more honey. Too flat? Add a pinch of salt or more lemon juice. 👉 The flavor should be bright, salty, slightly spicy, and aromatic. 3. Prep the bread and cheese Mix the three cheeses together in a bowl for even melting. Spread softened butter evenly on the outside of each slice of sourdough. Place bread slices butter-side down on a plate or board. 4. Build the sandwich (layering matters) On one slice (unbuttered side facing up): Add a thin layer of cheese (this acts like glue). Spread a generous layer of olive tapenade. Add sliced avocado in an even layer. Drizzle 1–2 teaspoons of the red wine glaze (don’t overdo it). Sprinkle the remaining cheese evenly on top. Add a light drizzle of chili oil over the cheese. Top with the second slice of bread (buttered side facing out). 5. Grill the sandwich Heat a skillet over medium-low heat. Place sandwich in the pan and cook slowly—about 4–5 minutes. Press gently with a spatula (don’t smash it). Flip carefully once the bottom is golden brown. Cook another 3–4 minutes until: Bread is crisp and deeply golden Cheese is fully melted 👉 Lower heat is key so it melts without burning the bread. 6. Fry the egg In a separate pan, heat a small amount of butter or oil over medium heat. Crack in the egg. Cook until the whites are set and edges slightly crispy, but yolk stays runny. Drizzle a little chili oil over the egg and add a tiny pinch of salt. 7. Final assembly Place the hot sandwich on a plate. Either: Top with the fried egg, or Slice sandwich and place egg between halves Finish with: Small squeeze of lime over the egg Light drizzle of remaining red wine glaze Optional extra chili oil (if you want more heat)
Day three of asking for you to make this grilled cheese recipe!! :
Ingredients (1 sandwich) Bread & fat 2 thick slices sourdough bread 2 tbsp unsalted butter (softened) Cheese blend (important for balance) ½ cup sharp cheddar, shredded ½ cup Gruyère, shredded ⅓ cup mozzarella, shredded Fresh & rich components ½ ripe avocado, sliced 1 large egg Olive-citrus tapenade ¼ cup mixed olives (green + black), finely chopped 1 tbsp finely minced shallot 1 tsp lemon zest 1½ tsp fresh lemon juice 1 tsp fresh lime juice 1–2 tsp Taiwanese chili oil (adjust to heat tolerance) 1 tbsp chopped fresh parsley or cilantro Red wine glaze ¼ cup red wine (dry—like cabernet or merlot) 1 tsp honey Finishing Extra chili oil (for drizzling) Small squeeze of lime Pinch of salt 🔪 Step-by-Step Instructions 1. Make the red wine glaze (do this first) Pour ¼ cup red wine into a small saucepan over medium heat. Let it simmer gently for about 3–5 minutes, stirring occasionally. When it reduces by about half and looks slightly syrupy, stir in 1 tsp honey. Remove from heat and set aside—it will thicken a bit more as it cools. 👉 You’re aiming for a tangy-sweet drizzle, not a thick sauce. 2. Prepare the olive-citrus tapenade Finely chop olives until they’re almost spreadable. Add minced shallot, lemon zest, lemon juice, lime juice, chili oil, and herbs. Mix thoroughly. Taste and adjust: Too sharp? Add a tiny bit more honey. Too flat? Add a pinch of salt or more lemon juice. 👉 The flavor should be bright, salty, slightly spicy, and aromatic. 3. Prep the bread and cheese Mix the three cheeses together in a bowl for even melting. Spread softened butter evenly on the outside of each slice of sourdough. Place bread slices butter-side down on a plate or board. 4. Build the sandwich (layering matters) On one slice (unbuttered side facing up): Add a thin layer of cheese (this acts like glue). Spread a generous layer of olive tapenade. Add sliced avocado in an even layer. Drizzle 1–2 teaspoons of the red wine glaze (don’t overdo it). Sprinkle the remaining cheese evenly on top. Add a light drizzle of chili oil over the cheese. Top with the second slice of bread (buttered side facing out). 5. Grill the sandwich Heat a skillet over medium-low heat. Place sandwich in the pan and cook slowly—about 4–5 minutes. Press gently with a spatula (don’t smash it). Flip carefully once the bottom is golden brown. Cook another 3–4 minutes until: Bread is crisp and deeply golden Cheese is fully melted 👉 Lower heat is key so it melts without burning the bread. 6. Fry the egg In a separate pan, heat a small amount of butter or oil over medium heat. Crack in the egg. Cook until the whites are set and edges slightly crispy, but yolk stays runny. Drizzle a little chili oil over the egg and add a tiny pinch of salt. 7. Final assembly Place the hot sandwich on a plate. Either: Top with the fried egg, or Slice sandwich and place egg between halves Finish with: Small squeeze of lime over the egg Light drizzle of remaining red wine glaze Optional extra chili oil (if you want more heat)
40 Comments
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Day 152 of commenting cheese until Tyler responds: cheese 🧀
CHEESE SOUP? SORRY I'M LATE TYLER
I know he probably didn't do this because of me, but I actually commented this a few months ago
French Tomatoes with a side of potato sauce.
Ok Seija
I have nat ate non of those
Bro betrayed grilled cheese 😅
Am i famous
Welcome to something only americans do and think the rest of humanity does too. Nobody eats "grilled cheese"
I haven't eaten grilled cheese and tomato soup yet
Bro is obsessed with grilled cheese sandwich💀💀
Double displacement reaction be like
Now do grilled cheese tomato with bread soup
Shef_Phoenix type of stuff
I feel like a beer cheese would have taken this to a whole 'notha level
I havent eaten a grilled cheese sandwich with tomato soup
I’ve never had a grilled cheese at all before 😂
Is it just me who hasn't had the first thing
not enough tomato on that sandwich
I havent eat grilled cheese
I haven’t eaten ANY grilled cheese, so you technically lied.
im waiting for a tomato pull.
Typa stuff they cook up in monster hunter
Ok ok ok hear me out. Grilled cheese (not sandwich, just cheese) and grilled tomato (like a caprese salad I think it’s called) WITH SANDWICH SOUP.
"Pether nortal" ahh moment
Guess I'm not everyone 😢
Same same 😁😜😁
I haven't tried either
I’ve never had tomato soup
I never ate grilled cheese with tomoto soup but rather dipped in hot sauce
I haven't 😢
cheese soup in a bread bowl and grilled tomatoes
Add balsamic vinegar and sea salt flakes to the tomatoes
Day three of asking for you to make this grilled cheese recipe!! :
Ingredients (1 sandwich)
Bread & fat
2 thick slices sourdough bread
2 tbsp unsalted butter (softened)
Cheese blend (important for balance)
½ cup sharp cheddar, shredded
½ cup Gruyère, shredded
⅓ cup mozzarella, shredded
Fresh & rich components
½ ripe avocado, sliced
1 large egg
Olive-citrus tapenade
¼ cup mixed olives (green + black), finely chopped
1 tbsp finely minced shallot
1 tsp lemon zest
1½ tsp fresh lemon juice
1 tsp fresh lime juice
1–2 tsp Taiwanese chili oil (adjust to heat tolerance)
1 tbsp chopped fresh parsley or cilantro
Red wine glaze
¼ cup red wine (dry—like cabernet or merlot)
1 tsp honey
Finishing
Extra chili oil (for drizzling)
Small squeeze of lime
Pinch of salt
🔪 Step-by-Step Instructions
1. Make the red wine glaze (do this first)
Pour ¼ cup red wine into a small saucepan over medium heat.
Let it simmer gently for about 3–5 minutes, stirring occasionally.
When it reduces by about half and looks slightly syrupy, stir in 1 tsp honey.
Remove from heat and set aside—it will thicken a bit more as it cools.
👉 You’re aiming for a tangy-sweet drizzle, not a thick sauce.
2. Prepare the olive-citrus tapenade
Finely chop olives until they’re almost spreadable.
Add minced shallot, lemon zest, lemon juice, lime juice, chili oil, and herbs.
Mix thoroughly.
Taste and adjust:
Too sharp? Add a tiny bit more honey.
Too flat? Add a pinch of salt or more lemon juice.
👉 The flavor should be bright, salty, slightly spicy, and aromatic.
3. Prep the bread and cheese
Mix the three cheeses together in a bowl for even melting.
Spread softened butter evenly on the outside of each slice of sourdough.
Place bread slices butter-side down on a plate or board.
4. Build the sandwich (layering matters)
On one slice (unbuttered side facing up):
Add a thin layer of cheese (this acts like glue).
Spread a generous layer of olive tapenade.
Add sliced avocado in an even layer.
Drizzle 1–2 teaspoons of the red wine glaze (don’t overdo it).
Sprinkle the remaining cheese evenly on top.
Add a light drizzle of chili oil over the cheese.
Top with the second slice of bread (buttered side facing out).
5. Grill the sandwich
Heat a skillet over medium-low heat.
Place sandwich in the pan and cook slowly—about 4–5 minutes.
Press gently with a spatula (don’t smash it).
Flip carefully once the bottom is golden brown.
Cook another 3–4 minutes until:
Bread is crisp and deeply golden
Cheese is fully melted
👉 Lower heat is key so it melts without burning the bread.
6. Fry the egg
In a separate pan, heat a small amount of butter or oil over medium heat.
Crack in the egg.
Cook until the whites are set and edges slightly crispy, but yolk stays runny.
Drizzle a little chili oil over the egg and add a tiny pinch of salt.
7. Final assembly
Place the hot sandwich on a plate.
Either:
Top with the fried egg, or
Slice sandwich and place egg between halves
Finish with:
Small squeeze of lime over the egg
Light drizzle of remaining red wine glaze
Optional extra chili oil (if you want more heat)
Day three of asking for you to make this grilled cheese recipe!! :
Ingredients (1 sandwich)
Bread & fat
2 thick slices sourdough bread
2 tbsp unsalted butter (softened)
Cheese blend (important for balance)
½ cup sharp cheddar, shredded
½ cup Gruyère, shredded
⅓ cup mozzarella, shredded
Fresh & rich components
½ ripe avocado, sliced
1 large egg
Olive-citrus tapenade
¼ cup mixed olives (green + black), finely chopped
1 tbsp finely minced shallot
1 tsp lemon zest
1½ tsp fresh lemon juice
1 tsp fresh lime juice
1–2 tsp Taiwanese chili oil (adjust to heat tolerance)
1 tbsp chopped fresh parsley or cilantro
Red wine glaze
¼ cup red wine (dry—like cabernet or merlot)
1 tsp honey
Finishing
Extra chili oil (for drizzling)
Small squeeze of lime
Pinch of salt
🔪 Step-by-Step Instructions
1. Make the red wine glaze (do this first)
Pour ¼ cup red wine into a small saucepan over medium heat.
Let it simmer gently for about 3–5 minutes, stirring occasionally.
When it reduces by about half and looks slightly syrupy, stir in 1 tsp honey.
Remove from heat and set aside—it will thicken a bit more as it cools.
👉 You’re aiming for a tangy-sweet drizzle, not a thick sauce.
2. Prepare the olive-citrus tapenade
Finely chop olives until they’re almost spreadable.
Add minced shallot, lemon zest, lemon juice, lime juice, chili oil, and herbs.
Mix thoroughly.
Taste and adjust:
Too sharp? Add a tiny bit more honey.
Too flat? Add a pinch of salt or more lemon juice.
👉 The flavor should be bright, salty, slightly spicy, and aromatic.
3. Prep the bread and cheese
Mix the three cheeses together in a bowl for even melting.
Spread softened butter evenly on the outside of each slice of sourdough.
Place bread slices butter-side down on a plate or board.
4. Build the sandwich (layering matters)
On one slice (unbuttered side facing up):
Add a thin layer of cheese (this acts like glue).
Spread a generous layer of olive tapenade.
Add sliced avocado in an even layer.
Drizzle 1–2 teaspoons of the red wine glaze (don’t overdo it).
Sprinkle the remaining cheese evenly on top.
Add a light drizzle of chili oil over the cheese.
Top with the second slice of bread (buttered side facing out).
5. Grill the sandwich
Heat a skillet over medium-low heat.
Place sandwich in the pan and cook slowly—about 4–5 minutes.
Press gently with a spatula (don’t smash it).
Flip carefully once the bottom is golden brown.
Cook another 3–4 minutes until:
Bread is crisp and deeply golden
Cheese is fully melted
👉 Lower heat is key so it melts without burning the bread.
6. Fry the egg
In a separate pan, heat a small amount of butter or oil over medium heat.
Crack in the egg.
Cook until the whites are set and edges slightly crispy, but yolk stays runny.
Drizzle a little chili oil over the egg and add a tiny pinch of salt.
7. Final assembly
Place the hot sandwich on a plate.
Either:
Top with the fried egg, or
Slice sandwich and place egg between halves
Finish with:
Small squeeze of lime over the egg
Light drizzle of remaining red wine glaze
Optional extra chili oil (if you want more heat)
😂😂😂🎉🎉😊😊😮
The fact that there isn't salt anyhwere. Typical English food.
do a grilled bread bowl with tomatos and cheese in the bread bowl kinda like a soup
What did i just watch
That oven trays been thru the highs and lows