Feast of Starlight

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Friends: Thanksgiving Grilled Cheese and Funyuns

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Friends: Thanksgiving Grilled Cheese and Funyuns

Friends: Thanksgiving Grilled Cheese and Funyuns

 

I’d like to propose a toast. Little toast here, ding ding. I know this isn’t the kind of Thanksgiving that all of you all planned, but for me, this has been really great, you know, I think because it didn’t involve divorce or projectile vomiting. Anyway, I was just thinking, I mean, if you’d gone to Vail, and if you guys’d been with your family, if you didn’t have syphilis and stuff, we wouldn’t be all together, you know? So I guess what I’m trying to say is that I’m very thankful that all of your Thanksgivings sucked.

Chandler, Friends, Season 1

 

Friends: Thanksgiving Grilled Cheese and Funyuns

 

Chandler: Shall I carve?

Rachel: By all means.

Chandler: Ok, who wants light cheese, and who wants dark cheese?

Ross: I don’t even wanna know about the dark cheese.

Friends, Season 1

Holidays can be stressful and we saw this first had during the first Thanksgiving episode of Friends called, The One Where the Underdog gets Away. Monica and her friends were locked out of the apartment when they all went to the roof to look at the Macy’s Thanksgiving parade blimps. Dinner was basically ruined but the evening thankfully turned around and they all had Thanksgiving dinner of dark and light grilled cheese, Funyuns, and wine. If you plan on stepping up your game for this recipe, I have a pulllman loaf recipe that is far superior to store bought bread. It’s so easy to put together!

Friends: Thanksgiving Grilled Cheese and Funyuns

Pullman Loaf

  • Servings: 2 - 9inch
  • Difficulty: easy
  • Print

Equipment:

  • electric mixer with dough hook
  • 9″ pullman loaf

Ingredients:

  • 1/2oz / 15g / 1 tbsp – milk powder
  • 13oz / 405g / 3 cups – bread flour
  • 13oz / 405g / 3 cups – all purpose flour
  • 17oz / 480g / 2 cups + 3 tbsp – water, 100F
  • 1oz / 30g / 2 tbsp – active dry yeast
  • .5oz / 18g / 1/2 tbsp – granulated sugar
  • .5oz / 18g / 1/2 tbsp – salt
  • 1.5oz / 45g / 3 tbsp – unsalted butter, softened

dark and light grilled cheese

  • blue cheese
  • gruyere cheese
  • mozzarella cheese
  • butter

Directions:

  1. In an electric mixer with a dough hook attachment, mix together the flours and milk powder. Add the yeast, sugar, and salt. Add the softened butter and turn on the mixer to medium low speed. Stream in the warm water and mix until it forms a ball of dough.
  2. You can continue to knead the dough in the machine for 5 minutes or by hand for 10 minutes. The dough should be smooth. To find out if you’ve kneaded your dough enough, check it with the window pane test. Take a golf ball size piece of dough and roll it into a ball. Slowly pull the dough out into a square, If it tears immediately, knead the dough for a few more minutes. When you can see light through the center of the dough without it breaking, then you’re good to go.
  3. Cover the dough lightly with a towel or plastic wrap and bench rest for 10 minutes. Degas and let it rest for another 5 minutes. Divide the dough into two equal pieces. Roll it out into a log and place it into a lightly greased pullman loaf pan (or a loaf pan). Proof for 45 minutes or until the dough keeps the indentation when pressed.
  4. While the bread is proofing, preheat the oven to 350F. Bake for 45-50 minutes until the internal temperature reaches 190F. Let it cool to room temperature before slicing.

Assembly:

For the dark grilled cheese, I used a mixture of blue cheese and mozzarella. For the light grilled cheese, I used a mix of gruyere and mozzarella. Toast both slices of bread in butter on a cast iron pan and sandwich with cheese.  Cook until melted. Serve warm.

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