California-based food writer, cookbook author and cannabis recipe specialist Cheri Sicard noted that the best bet for creating a simple but delicious cannabis grilled cheese is to cook the sandwich in cannabis-infused butter or oil.
“Luckily this is an easy recipe for anyone to make a medicated version of whatever their personal favorite grilled recipe,” Sicard said. Just substitute infused butter or oil for the regular versions used to coat the bread before grilling the sandwich.
The trick is to keep the temperature low.
“Grill the sandwich over as low a heat as possible,” she said. “The infusions will be cooking over direct heat and if it gets too hot it can render the THC useless.
Medium low to low heat for a longer period is preferable to a shorter time at higher heat.
Sicard said a good cannabis-infused butter recipe includes three key ingredients: cannabis, butter and water. Sicard noted the water is an important part of the recipe because it ensures that the mixture will not reach temperatures above the boiling point of 212 degrees Fahrenheit, after which point the cannabinoids can be damaged by heat.
“More importantly, the chlorophyll and terpenes – the parts of the plant that give it its flavor and color — are water soluble and most will likewise bind to water during the cooking process instead of infusing themselves into the fats along with the THC,” Sicard wrote on her website. “In practical terms this means less herbal flavor and green color in the finished marijuana butter or oil.
There are two popular ways to make cannabis-infused butter, Sicard said. They can be made on the stove top or in a slow cooker. Sicard prefers the latter.
Both methods call for 1/2 ounce of dried, decarboxylated cannabis buds,
1 1/4 cups unsalted butter and 4 cups of water.
To prepare the butter on the stove top, combine butter, cannabis and water in a large lidded pot. Bring to a boil, reduce heat to very low and simmer for about 2 hours. Check the liquid level often, adding water as needed to ensure there is always at least 3 cups in the pot.
To follow Sicard’s preferred method and use a slow cooker, combine butter, cannabis and water in the slow cooker and cook on low for 4 to 6 hours.
Straining the mixture uses the same process for both stove top and slow cooker methods.
Line a strainer with cheese cloth and place over a large pot or bowl. Strain the liquid through this. Be sure to pour a large kettle of boiling water over the full strainer to rinse any excess butter that may still be stuck to the plant material. Once the mixture is cool, squeeze the plant material to get as much of the liquid out of it as possible.
Next, let the water and liquid butter chill. As the temperature drops, the fats will rise to the surface and the butter will harden into a solid that can be lifted off the water and stored.
A recipe for cannabis-infused coconut oil can be found in the July issue of the Alaska Cannabist.
After creating your cannabis butter or oil, cook your preferred grilled cheese in the butter or oil to infuse the sandwich and enjoy!
Contact staff writer Erin McGroarty at emcgroarty@AlaskaCannabist.com