I always love a grilled cheese sandwich. My usual choice of cheese is cheddar so it was fun to try new cheeses. I used the Gouda/Gruyere combo. I love both these cheeses so I thought it was really yummy, especially with the dijon mustard. The only thing is I don't often buy good cheese so I had a hard time paying the high price for just a few sandwiches.
I decided to try the double skillet cooking method but my bread also stuck to the bottom of the top pan. I wasn't using cast iron skillets so maybe the bread won't stick to cast iron? I decided to use my usual old-fashioned cooking method, keeping the pan on the heat and flipping with a spatula. They turned out fine to me.
Also, there was no way I was going to sit and cook butter for 30-40 minutes to clarify it just so I didn't have burnt brown spots on my bread, so I skipped that step. I know Alton says it's worth it, but to me it didn't seem worth it. I did find it interesting to learn about clarifying butter though because I had never heard of that before.
Overall, these sandwiches were really tasty and a nice treat from our usual grilled cheese, but I'll probably stick with my cheddar cheese in the future, mostly due to cost factor. I'll save the gouda and gruyere for more substantial meals!