What is the secret to a good grilled cheese sandwich?

Use butter, and salt your skillet before adding the bread . If you want to go really wild, leave out the butter altogether and instead spread a layer of mayonnaise on every surface of your sandwich before cooking. It'll melt and brown, adding a touch of tangy-sweet flavor.

How to make grilled cheese Martha Stewart?

Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.

How to make the best grilled cheese according to actual chefs?

If you don't have a lid, Archibald recommended cooking grilled cheese “ low and slow, turning and flipping often to really give a chance to get a full melt on the cheese and to get the bread evenly toasted and golden brown .” Pressing the sandwich down gently will help ensure that all the cheese inside melts and gets ...

What is the best bread for grilled cheese?

For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.

How do you amplify grilled cheese?

Build it with better bread: Ditch white sandwich bread for something with more body and taste. A firm artisan bread will grill up nicely. And you can try breads like dark rye, pumpernickel and even walnut or olive bread to create grilled cheese sandwiches with added layers of flavor.

Why won't my grilled cheese get crispy?

Because that's what happens if you put a piping hot grilled cheese directly on a plate. Condensation builds up beneath the sandwich , undoing all your careful crisping and giving you a sandwich that might still be crisp on one side but is limp and unpleasantly moist on the other.

What cheese does Panera use for grilled cheese?

Sliced American cheese grilled on thick-sliced Classic White Miche.

What is the hardest cheese to melt?

Not all cheeses melt equally, so steer clear of acid-set cheeses. Chevre goat cheese, farmers cheese, feta, halloumi, ricotta or paneer do become softer with heat, but they won't spread out and melt.

What cheese do most restaurants use for grilled cheese?

Chefs have a huge choice of cheeses that melt well. These include provolone, a tangy cheddar, nutty Swiss cheese, and soft cheeses . Fontina melts well, and so does raclette and the stronger-tasting taleggio. Gouda is ideal too, and asiago, but cheese that doesn't melt well can also be added in with a good melting one.

Should I toast my bread before making grilled cheese?

For the best results, toast your bread first . A quick toast will help your bread develop the golden edges and luscious crisp that you're after. It'll also help prevent the bread from getting soggy, no matter how many fillings you add.

Is it better to make a grilled cheese sandwich with butter or oil?

Ina encourages using a mix of butter and olive oil because butter adds a rich flavor to dishes while the olive oil helps prevent the butter from burning.

How many slices of cheese for good grilled cheese sandwich?

Spread 1 side of each bread slice with butter. Layer 4 slices bread, buttered-side down, with 3 slices cheese.

Classic Grilled Cheese Recipe · i am a food blog (2024)

I’ve made a lot of grilled cheeses in my life and over time I’ve discovered my perfect combination of bread and cheese. Even though I’ve eaten all sorts of fancy combinations of cheeses, fruits, vegetables, meats and breads, I keep coming back to the classic, which is and will always be: white bread and cheddar.

White bread and cheddar take me right back to my childhood, albeit back then the cheese was Kraft singles and the sandwiches were made in the toaster oven. Technically they weren’t exactly grilled cheese, but rather toasted cheese sandwiches. It was a revelation when I had my first real grilled cheese sandwich.

There is a huge difference between a toasted cheese and a grilled cheese. Buttered, grilled bread is far, far superior to plain toasted. Something magical happens when you put a cheese sandwich in a pan. The cheese gets extra gooey, the bread becomes a combination of soft and crisp and together the whole thing just brings me back to a simpler time. Sometimes it’s the simplest things that taste the best: bread, butter and cheese.

i am cheesy, i am grilled: i am grilled cheese!

Classic Grilled Cheese Recipe
makes 1 sandwich
2 slices white bread
butter, at room temperature
1/2 cup shredded cheddar (I used a mix of sharp and white)
Heat up a pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down. Top with the shredded cheese. Butter the other slice of bread and place on top of the cheese, butter-side facing out. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When perfect, remove from the pan, slice into your desired shapes and enjoy hot!

15 Comments

Mandy says:
April 18, 2012 at 8:05 am
I recently read this article on Serious Eats that suggested buttering and grilling BOTH sides of the bread… I thought that sounded like a BRILLIANT idea! I’m going to give it a go for my next grilled cheese sandwich.
http://www.seriouseats.com/2012/04/how-to-upgrade-grilled-cheese-sandwiches-recipes-additions.html?ref=carousel
Reply
Eileen says:
April 18, 2012 at 9:39 am
Oh, grilled cheese…I almost wish I were eating one for breakfast right now! I do still eat a lot of toasted cheese sandwiches from the toaster oven, though! They’re just usually open-faced and stuffed with lots of vegetables under the cheese, so they don’t really compare.
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Caroline @ Pink Basil says:
April 18, 2012 at 11:08 am
I NEVER eat white bread – EXCEPT if it’s for a grilled cheese. For some reason grilled cheeses taste better with white bread…sigh…
Reply
Rachel @ Bakerita says:
April 23, 2012 at 1:00 am
Pure grilled cheese is just a classic food that can’t be beat. It’s amazing with sourdough though as well, I got to say, but that just could be because that’s how my Mommy always made it as I grew up!
Reply
Sandi says:
July 22, 2012 at 5:45 am
I enjoy a mixed cheese blend of cheddar, provolone & mozzarella on buttered whole wheat grilled golden brown in a pan. Delicious!
Reply
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Robbie D says:
December 10, 2012 at 1:13 pm
Hi Steph, big fan of the blog. I love the pictures, fonts, and your insatiable love for food! My ex girlfriend gave me a great tip for grilled cheese… Dust the outside with a little bit of Parmesan cheese after you’ve buttered it. It caramelises upon contact with the pan and you get an extra dimension of cheese… Crispy, salty browned goodness. Give it a shot!
Reply
1. Joy says:
  January 19, 2018 at 2:59 pm
  I love grilled cheese and I think the parmesan dusting is a terrific idea!! Wow!
  Reply
  1. Cory R Cruzan says:
    October 2, 2019 at 8:07 pm
    2/3 mozzarella, 1/3 Parmesan
    Go ahead and throw 15 slices of pepperoni in there….
    A little sauce…
    Makes a Lotta Magic…..
    Enjoy!!!
    Reply
2. Cory R Cruzan says:
  October 2, 2019 at 8:04 pm
  Sourdough bread all the way!
  Reply
Asfora says:
July 18, 2013 at 4:41 am
looks very tasty nom nom, can’t go wrong with a classic! I made a cheese toastie bento
Reply
Juliana says:
April 15, 2014 at 1:34 pm
I adore grilled cheese! One “secret” I learned years ago was to smear mayo on the ‘to-be-grilled’ exterior sides of the bread. Although I *hate* the taste of mayo, something magical happens when you use it to grill– it creates this crispy, golden, crunchy goodness on the outside, with the warm, melty, buttery gooey grilled cheese on the inside.
Another tip– when you flip the bread to the second side, you can put a lid over the sauce pan to help melt the cheese without burning. I use a cast iron skillet, that once heated w/the melted butter, I turn down and finish cooking low and slow… yum.
Reply
1. steph says:
  April 16, 2014 at 10:22 am
  Ooh, I’ve heard the mayo trick too, but I haven’t tried it yet!
  Reply

Classic Grilled Cheese Recipe · i am a food blog (2024)

i am cheesy, i am grilled: i am grilled cheese!

15 Comments

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