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Iโm gonna be honest with you: there isnโt anything necessarily fancy about the ingredients in this grilled cheese (minus the brioche). This isnโt one of those grilled cheeses filled with expensive cheeses, spreads or meat like prosciutto or anything like that. This is more about the actual preparation.
Hereโs why: The first time Josh and I made a grilled cheese together, I was shocked at how haphazard he was with the technique. The heat was too high, burning the bread! The cheese in the center wasnโt completely melted, and instead of butter, he used olive oil. THIS IS ALL WRONG!
Like all awesome things in life, grilled cheeses are ridiculously simple to make. And like all simple things, the details matter A LOT.
Here is a fun “how-to” on making our favorite childhood sandwich. And, as always, if you have tips on this matter that you feel passionate about, please leave them in the comments below; we’ll all benefit.
#1: Use a mix of cheeses. Of course, this doesn’t mean they need to be fancy, no. I like a mix, though, it makes it much more interesting.
Here I used some Monterey Jack and sharp cheddar. The cheeses’ potential meltability is the most important attribute. I also love Comtรฉ, brie, funky tallegio…and if I was a baller and had money to throw around, I’d enjoy one, guilt-free, with Epoisses.
#2: Use good bread. Ok ok, I know I just told you this is just about technique, but I believe in using good bread. I believe in the power of brioche. But you know, I don’t hate on white bread, good wheat bread or other bread. Basically, I LOVE BREAD.
#3: Grate the cheese. This is v v v important. Grated cheese means that it’ll melt much faster than if it’s in chunks or slices.
#4: Use butter. You can smear softened butter on the outsides of the bread, if you like, but I never have softened butter around and I forget to take it out in time. Instead, I like adding a generous amount to the pan. And then, I add a bit of salt in there since I never have salted butter in the house.
#5: Cook over medium-low to low heat. Low and slow! It gets beautifully golden brown on both sides and the cheese gets super melty. I also like covering the skillet to ensure meltiness.
Drink with beer. Eat with tomato soup. This is grilled cheese season!
One thing I have found to enhance a great grilled cheese sandwich is mayonnaise. Some 75 years ago, my mother introduced me to this delicacy. Just make your grilled cheese sandwich as you like, but add the mayo and toast it with your other ingredients.
My own preferred cheeses are sharp cheddar and Muenster, a combo I learned from Melissa d’Arabian on The Food Network. I’ll have to try your suggestion of shredding the cheese, although slices have worked well for me because of my cooking technique, which is to lay both slices of bread on the pan buttered side down, topping both slices with cheese, and covering the pan. This allows me to avoid having to flip the sandwich, since I am sometimes clumsy when attempting that maneuver. It also helps the cheese melt faster
This article mentions using shredded cheese- but it does not specify avoiding the pre-shredded stuff. The store -bought stuff is packed with chemicals that prevent it from MELTING!!!
SHRED YOUR OWN CHEESE- from a brick, or a stack of slices, whatever- but don’t buy the pre-shredded stuff. It will ruin your grilled cheese. Now you know.
it will absolutely melt if you buy pre-shredded cheese. this is like scare-mongering lol. it’s not that serious. does a block melt better than pre-shredded? yes it does. but if you’re using pre-shredded it will absolutely melt.
So where us the written recipe with the quantities?
let me add that now!
If you really want to take it to a new level, prepare everything as you would per the recipe, BUT melt a little bacon grease in the pan prior to placing your buttered bread in. The bacon grease not only gives it so much more flavor, but it makes the grilled cheese even crispier! I’ve tried many methods including the mayo instead of butter, but nothing equals the bacon grease method.
I still don’t see the recipe for the grilled cheese, to know the amounts etc. Am I missing it somewhere?
Thank you.
Yum, going to make some today!! It’s always my GO TO, when I don’t feel like cooking!!!
The grilled cheese rcipe sounds great. We eat a lot of grilled cheese, but now I have a new aspect toward preparing it. Can’t wait to try this idea…thanks Adrianna.
thanks for reading!
Thank you for the tip. I am an 84-year man trying to learn to survive. I have and 86 year old wife who is beyond cooking now. So I am looking for cooking tips always.
I am always looking for new ways and tips for preparing every day favorites and common dishes. Scrambled eggs, Cole slaw, grilled cheese sandwiches so thank you for this. I learned a few years ago about spreading the outside (grilled side) of the bread with mayonnaise instead of butter. Somehow the oil in the mayonnaise gives the sandwich a lighter tastier flavor to the sandwich. Believe me I love butter but the mayo is a nice change. I do both depending on my mood
I make a paste of melted butter and grated Italian parmesan cheese for the ouside of the sandwich
That sounds really good. I will definitely try that