Cooking Goetta and a Recipe for Goetta Grilled Cheese

Cooking Goetta

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!

GliersForSandwich

You’ll need to cut up the goetta first into half-inch (1.25 cm) slices. I’m using some Glier’s goetta here.
GoettaSlices
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.FryingGoetta 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.

CrispyGoetta

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
  • spatula

Ingredients

  • 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!

    THIS kind of bread, not your fancy schmancy loaves with the big, big, big holes.
    THIS kind of bread, not your fancy schmancy loaves with the big, big, big holes.
    Not this bread. NOT THIS BREAD!
    Not this bread. NOT THIS 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)
  • The Cheeses
    The Cheeses
  • 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

    1. 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.
    2. 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.
    3. Okay, we are ready now. Butter ONE side of EACH piece of bread.
    4. Flip ONE bread slice over and place about 2/3 of the Gruyere on top of the unbuttered side.
    5. Place the cooked goetta on top of the Gruyere. You may have to chop a piece to fit onto the bread.
    6. Top the goetta with the rest of the Gruyere and add the smoked Gouda on top of it.
    7. The mostly assembled sandwich prior to cooking
      The mostly assembled sandwich prior to cooking
    8. 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. .
    9. MeltingButterinPan

    10. After melting the butter, place the sandwich in the pan, pressing down with a spatula.
    11. Cook until the bottom is crispy and golden brown, but not burnt.
    12. Carefully flip the sandwich over and cook until the second side is golden brown.
    13. GoldenBrown

    14. Remove from pan and eat.
    15. Sandwich1

    Sandwich2

    11 ounce/oz = 28.3 grams/g

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