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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!
Cookies are done when they don’t look wet!
Nothing to disagree with here. I like the idea of 2 meltable cheeses. I brown the bread on each side without cheese and then turn the bread. Then, place the cheese inside and top with other slice. After one side is brown I flip, or rather I flip the sandwich to brown the last side. This way the cheese has more melting time and the sandwich is crisper. Whaddya think?
I totally agree with the shredded cheese and use a mixture. However, to really elevate the grilled cheese you need to use mayonnaise on the outside and not butter. You will get an amazing crust that will give you a perfect crunch at the first bite and then the soft gooey cheese.
I add garlic salt with parsley on the outside. Some times I add green chiles. My family loves it.
Totally agree with a portion of your outside suggestion. i butter the outsides, sprinkle parmesan and garlic powder and then grill. of course, melting cheese on the inside. I have even made sautéd onions to add to the cheeses inside. some like and some don’t! not for me.
Just found you tonight, & I love your site. Recipes look good & you are delightful! Ty gurrl!
I will try this — it sounds fabulous — but I truly dislike having to scroll through ingredients AND directions forever. I much prefer having a recipe I can quickly go through after your run-through of making it, along with pictures and why it’s so good. So, I’ll rewrite and add if, indeed, it deserves the number one designation.
I’ve always taken a bite of a sweet pickle (Gerkins) with every bite of the grilled cheese sandwich and chew them at the same time. I like the crunch and sweetness of the pickle mixed with the gooey cheese flavors and toasted bread. The bread and cheese cuts a lot of the sweetness of the pickle and adds another flavor to the sandwich.
I love mango chutney (major grays) on the bread then the cheese lots of butter
Rethink you’re use off unsalted butter. Salted butter keeps better and tastes better because salt is a preservative. Also EVERY recipe including cookies calls for salt anyway.
Also, mayonnaise on grilled cheese looks crispy, but isn’t. Fail.
Unsalted butter is a staple because you can control the amount you use. Also due to it’s chemical properties it should only be added at certain times for certain dishes. Then there’s the distribution of salt in butter. There’s no way to know exactly how much salt is in a tablespoon of butter since butter is an emulsion. Are you one of those people who adds everything at the same time because it’s all getting mixed together anyway?
Hi!
I certainly agree with your cheese combination and grating the cheeses. I actually came upon using Monterey Jack as a good melter when making pizza and used it cheese along with the cheddar in a grilled cheese-perfect! Also think the brioche is a great idea!
Rock on! –Ed