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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!
As a cook, why wouldn’t you leave butter out all the time? Softening butter is a major pain. I’ve never had it go bad even after a couple of weeks —unless your kitchen was 85 degrees or something! Also, I never use unsalted butter for anything. It gives things a curiously flat taste (especially cookies) that even adding salt doesn’t compensate for. I’ve always done this against many recipes, but just recently have seen a few famous chefs saying always use salted butter.
Recently found that the air fryer makes one of the best grilled cheeses ever. It gives a great texture to the bread.
cook however you’d like! this is how i do things. i prefer unsalted butter because i like to control the amount of salt i put in my food/baked goods. also i find unsalted butter to be fresher. but again, do things how you like!
Why is it that people always want to tell you how they do things. Why do they bother reading your recipe if their way is “better?”
I’m going to try yours for lunch tomorrow and I only use unsalted butter and add to it when I think I need to.
i prefer to use unsalted butter because you don’t know how much salt is added to plain butter.
I keep my butter out all the time, but in winter my kitchen temps fluctuate between 59 and 62. Butter doesn’t soften up until June.
They are out of this world DELICIOUS!! I was so lucky to find brioche at my local Whole Foods market and so I made these grilled cheeses for dinner yesterday!! At first, I thought I sliced the brioche too tick for the cheese to melt but it melted successfully! 🙂 Having them again today…so excited for dinner (been thinking about them all day at work lol). Your blog is FABULOUS!! 🙂 🙂
Great tips. I want to try them all. I like to pop the bread in the toaster for just a moment first. Like, just a 1/3 of the time needed for good toast. The butter & cheese keep it from getting too hard.
PS, Nicole sent me
Who’s Nicole? 🙂
cookingforkeeps.com
This looks divine! DEFFFFFFF making it.
This looks seriously tasty. We don’t call it “grilled cheese” over hear in the UK, we have cheese toasties but same idea and same delicious comfort food!
I used to babysit for a food network “star” and she taught me to use mayo instead of butter and once i had it i never looked back. My personal fave technique is to toast the inside of the bread and then put the cheese on it. I feel like it makes the sandwich more sturdy and crispier.
I want this grilled cheese right now! I love how you break it down for the perfect grilled cheese…
I like whole grain bread with Jarlsberg cheese and a little whipped butter!
Had mayo to the inside with the cheese. Preferred brand is Duke’s. I also butter the bread instead of the pan.
Always, mix the cheeses. Well done, lady.