As promised, I’ve got some instructions on cooking goetta as well as a recipe in which goetta is the ingredient but not necessarily the star.
The key to cooking goetta is creating a crispy, but not burnt, exterior but without a mushy interior. I confess to being a bit of a neophyte, so you may have some goetta-tastic friends rolling their eyes at my instructions. Probably best to listen to them, not me!
You’ll need to cut up the goetta first into half-inch (1.25 cm) slices. I’m using some Glier’s goetta here.
Then you’ll need to heat up your pan. Ideally you’d like to start with a hot, non-stick pan, so a well seasoned cast iron pan would be ideal. I do not have that. Instead, I used a non-stick pan, which I don’t place on a burner while it’s empty. Thus for me, I use some oil (neutral oil, such as grapeseed). There are those who consider adding oil sacrilege, while others have no such qualms. I know this, because I asked Dr. Google (she knows everything). So, I do add oil.
Next, when the pan (with or without oil) is hot, I add the slices o’ goodness. Cook for a bit (say 2-5 minutes) over medium heat until one side is brown and crispy, but not burnt. Flip and cook the second side; this will take less time (about 2-3 minutes). Remove from heat and start with the next batch (adding a little oil if necessary). Repeat until you’ve cooked as much goetta as you want.
A Recipe for Goetta Grilled Cheese
Goetta is delicious on its own, breakfast, lunch, and/or dinner. But goetta-as-ingredient is, as Martha Stewart would say, a Good Thing. So, I’m adding goetta to a grilled cheese sandwich here. This is delicious and simple. Ingredients are for one sandwich, so double if making two.
What You’ll Need
- nonstick skillet or seasoned cast iron pan
- box grater for shredding cheese (or food processor, if you are making multiple sandwiches)
- knife for spreading butter
- scale to weigh shredded cheese
- board for assembling sandwich
- 2 slices sturdy white sandwich bread, not the overly squishy variety, but some that has a bit of heft; do NOT substitute fancy country loaves—this is not the time to use your finest wood-fired artisan bread!
- 1.5 oz 1 shredded Gruyere or Comte cheese (if unavailable, use a nutty Swiss cheese); this is about 1/3 to ½ cup
- 0.5 oz shredded smoked Gouda cheese (about 2-3 tablespoons)
- unsalted butter, softened (there’s plenty of salt in the goetta and cheese, so do use unsalted if possible
- 1-2 slices cooked goetta (2 slices of Glier’s works for me, but you might only need 1 slice from the rectangular Eckerlin’s or Mike’s loaves)
How to Make the Goetta Grilled Cheese Sandwich
- Read the recipe. Seriously. You don’t want to be half-way through, only to realize that you needed butter. Read through the recipe now.
- Assemble your ingredients. This is called mise en place, a French term for putting everything in place. Do this before you begin to cook ANYTHING.
- Okay, we are ready now. Butter ONE side of EACH piece of bread.
- Flip ONE bread slice over and place about 2/3 of the Gruyere on top of the unbuttered side.
- Place the cooked goetta on top of the Gruyere. You may have to chop a piece to fit onto the bread.
- Top the goetta with the rest of the Gruyere and add the smoked Gouda on top of it.
- Melt some butter in a nonstick skillet or seasoned cast iron pan over medium-low heat. You don’t want the heat too high, because you don’t want to burn the bread before the cheese melts. .
- After melting the butter, place the sandwich in the pan, pressing down with a spatula.
- Cook until the bottom is crispy and golden brown, but not burnt.
- Carefully flip the sandwich over and cook until the second side is golden brown.
- Remove from pan and eat.
11 ounce/oz = 28.3 grams/g