Grilled Cheese Is My New Favorite (Cheaper) Protein.
Lately I’ve noticed that my grocery money isn’t that great, especially for meat. I needed to change things up a bit. In particular, for chicken, which I usually add to salads, pasta and soups, I replace it with chunks of grilled cheese. This is weird? May be. But I like an excuse to eat cheese and it really works for my wallet.
Let me start by saying that my family consumes a lot of chicken. What can I say: Wonderful bird. And when you buy a few pounds of this product, and if I like my chicken air chilled, you can see how quickly it becomes unaffordable. While my problem may have to do with the price of chicken, the same can be said for many other types of meat. Steak, fish, lunch meats, you name it, the price has gone up. The answer to this problem is cheese.
Why Grilled Cheese Works
Cheese—cheese that can be grilled —actually helps me save money on the budget, and remarkably, it was quite easy. I haven’t given up chicken completely, but replacing it at a few meals a week has been a good transition and it’s a really satisfying staple protein. It requires even less preparation and effort than replacing the meat with pieces of tofu. (And this comes from a man who loves tofu.)
When it comes to texture, grilled cheese delivers. Whether it’s halloumi, queso blanco or any other grilled cheese, the outer surface gets crispy and browned where it touches the pan. The interior remains soft, chewy or squeaky, depending on the variety, and you’ll be rewarded with a creamy and salty flavor that pairs well with almost any dish.
As for cooking, frying cheese slices is much faster than cooking meat. It requires nothing more than a knife and a dry frying pan, and you won’t have to trim away the fat, gristle or bacterial risks associated with raw meat. If you’re worried about losing protein, don’t worry too much. A serving of this type of cheese contains the amount of protein equivalent to a large egg, about 6 grams.
What are the best cheeses to fry?
If you haven’t done it before, frying cheese is easy. The best types of cheese for this purpose are hard or semi-hard cheeses with a high protein content, since they do not liquefy when heated. You will need halloumi, paneer, queso blanco, panela cheese, queso para freire or kasseri cheese. Some packages even say “grilled cheese” or “grilled cheese.” When you’re at the grocery store, check the refrigerated section; they may be with other cheeses or perhaps in a section with international cheeses. Depending on the cheese and your grocery store, a brick serving 10 or more can cost between $3 and $7.
How to fry cheese
Cut a piece of cheese into slices. I usually cut them about a quarter inch thick, but you can certainly cut them half an inch or thicker. Add cheese to skillet. Make sure there is some space between the slices. They will expand a bit when heated and you don’t want them touching. Reduce heat to medium-low and let cheese cook for a couple of minutes. Carefully lift one piece and watch it brown underneath. I like to fry it until dark brown. Turn all the pieces over so they brown on the other side.
From here, the world is your cheese board. Place these crispy, flavorful rectangles over risotto or serve as a main course with a green salad. Place the cheese slices on a rack of pasta with tomato sauce. Cut the boards into smaller pieces and add them to soups or curry sauces. Or simply top the slice with a little jam and enjoy it as a tart and salty snack.