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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!
With a side of tomato soup, a grilled cheese is my comfort food. I love how they can be simple and quick to make, or become a gourmet meal like you have done.
I’ve never grated my cheese but now I’m definitely going to try it. I’m a big fan of extra sharp cheddar, whole grain mustard and big thick slabs of tomato on my grilled cheeses.
Sometimes the easiest things are hardest to make. This is exactly my favorite basic way to make. I also do love adding a little pesto and fresh tomato on occasion. 🙂
OMG. Epoisses!!!! Good lord, that cheese is good. So salty, funky, and awesome. I think we are cheese soul sisters. Anyway, this grilled cheese looks spectacular, that melted gooey shot is perfect.
Have you seen the movie Chef? I love that scene at the end with them making the grilled cheese!
Hahah. Cheese soul sisters. Love it!
Yes!! Cover the pan and keep it low!
I also absolutely have to add super super paper thin slices of onion. Just one or two teeny thin pieces or it doesn’t taste right to me
I can’t believe I haven’t tried using grated cheese yet! Thank you elevating my next grilled cheese 🙂
I want this!!!!
Who doesn’t love a good grilled cheese? I normally use havarti as it melts really well. Occasionally I’ll use Japanese white bread as it’s got a sweetness that goes well with the saltiness of the cheese.
I do need to replace my jaffle maker. I have a flat press but it’s not quite the same as having your grilled cheese sealed into triangles.
Grilled cheese is MY meal. If it didn’t make you obese I’d eat it all the time. 🙂
I have used mayonnaise on the outside instead of butter and it is damn good!
Also, for a crispy effect on the outside I spray a bit of oil on the pan and then cover the outside of the bread with more cheese. It’s really cheesy in a good way.