Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
I’m gonna be honest with you: there isn’t anything necessarily fancy about the ingredients in this grilled cheese (minus the brioche). This isn’t 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.
Here’s 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 wasn’t 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 Comté, 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!
This grilled cheese looks perfect! I totally agree with you about all of your points. I had never thought of melting butter in the skillet instead of putting it on the bread! Brilliant!!
I love grilled cheese sandwiches! This literally made my mouth water!
I started using good quality mayo instead of butter on the outside of the bread; it works very well and resolves the “hard butter” situation.
Read about this trick on a cooking website a while ago and was surprised how good it turns out.
Love these tips!!! And with a beer and tomato soup – sounds so crazy good right now! 🙂
I know a challah works for this sandwich, but, I had one made with caraway rye bread and that flavor of caraway with the melted cheese was fantastic. Try it. Keep everything else the same, but, try caraway rye slices.
sounds great – perhaps dill rye also
“I believe in the power of brioche” <– Yes!!
Fancy ass grilled cheese, indeed!!! I love the tip of grating the cheese! Also, when I first moved into my new apartment I didn’t have butter, so I made one with olive oil. It felt so wrong!
I’mon grilled cheese my face and life. This is purrrrt.
Yes, yes and yes! I am an awful grilled cheese maker. I am not patient enough and totally crank up the heat. I know it is horrible but I do it every time. Good thing my husband is much better than me. He is the go to grilled cheese maker and it always comes so fabulous.
I like to use Monterey jack and cheddar too! This grilled cheese looks awesome!