Grilled cheese sandwiches aren’t suitable for a diet. It has to be awesome when I have one! Oozy, melted cheese inside and a crispy, salty, buttery outside. Will you be prepared to confront the ultimate toast with cheese?
My two golden principles for making delicious grilled cheese
I understand that sharing a recipe for what is essentially simply melted cheese between breads may sound odd. Apart from that, is a lousy grilled cheese even a thing? Maybe not.
However, a fantastic grilled cheese sandwich does exist!
For the finest grilled cheese I’ve ever made, here are my two golden rules:
Use two kinds of cheese: one for flavor (I love Gruyere and vintage cheddar) and another for stretch.- Don’t use your sandwich press. Put a pan on the burner! Take a peek at the amazing, golden, buttery crust that awaits your bite!
Then to take it from excellent to new heights of greatness….
- Swap regular sandwich bread for sourdough bread.
- Instead of using pre-shredded or sliced cheese, use freshly grated cheese.
- For every piece of bread, butter both sides; and
- Use salted butter, please!
Sandwiches with cheese or grilled cheese At their core, they are both pieces of toast with cheese that has melted in between. However, grilled cheese is prepared on the stovetop on a skillet, griddle, or pan, whereas toasties are created using a sandwich press or toastie machine.
Who is more accurate? For me, the grilled cheese is the clear winner when it comes to convenience and quickness. Even with toasters and sandwich machines that offer a “thick set” option, the bread becomes too compressed. The bread is too compressed by the weight of the cover. Additionally, this makes the cheese flow out, so you can never have too much in the sandwich. Snail mail!
What you need for a grilled cheese sandwich
These are the ingredients I use to make my version of the ideal grilled cheese. But don’t worry; there are choices and flexibility! More important is technique, 🙂
Bread: Any sliced bread will work well in this recipe (loaf, sandwich, etc.), but you need to watch out that the slices aren’t too thick (the cheese might not melt), too thin, too soft (the cheese will squash the pieces), or too holey (the cheese might escape).
My favorite type of sourdough is a good one—not the expensive ones with the insanely thick, crusty crust that breaks your teeth. You only need decent, regular sourdough!
Cheese options: As mozzarella has a fairly mild flavor, you want to combine it with a flavorful cheese for the best grilled cheese. This is because mozzarella has a cheese pull and melts without becoming greasy. My preferences are an excellent vintage cheddar or a Gruyere.
If not, I’ll use just about anything, including cheddar, delicious, Monterey Jack, Colby, and Swiss. Give me my grilled cheese, please!
For the best grilled cheese, grate your own cheese! Better still, the melt is “softer,” more even, and smoother. The anti-caking additives on store-bought pre-grated cheese keep it from melting properly, causing it to become gloopy and rubbery. Cheese slices work better than the shredded cheese that comes in packets.
Salted butter is just regular butter that you put on crackers and toast. If not, use unsalted and lightly season with salt. You truly want the salt, I promise!
How to make the best grilled cheese sandwich
I added at the end since I understand that not everyone would agree with me or have the same interests, etc., and that’s okay! I’m just here to offer what I believe to be the world’s greatest grilled cheese.
Grate the cheese using a regular box grater if you’re not buying pre-sliced cheese from the shop. As previously mentioned, pre-shredded cheese from stores is covered with anti-caking chemicals, which keep it from melting correctly.
Spread butter on each piece of bread. Yes, all four sides are correct. Believe me when I say this!
Start the bread by putting it in a heavy-based skillet or nonstick fry pan that has been preheated to medium-low heat. Give it a minute or so of gentle toasting. Since we will be flipping the bread before adding the cheese, this will give the toasted side of the bread a little additional flavor and accelerate the melting process.
Flip the bread and add cheese! After turning a bread slice, cover it with as much cheese as you like. With the hot, toasted side of the other piece of bread touching the cheese, place it atop.
Three minutes: Lightly press down and cook for three minutes, or until the bottom is a uniform, deep golden brown. Remove the pan from the burner, allow it to cool somewhat, and reduce the heat if it is browning too rapidly.
Turn the sandwich carefully after three minutes. Cook for a further three minutes on the opposite side, or until the cheese is melted and the dish is golden and crisp. Check it out quickly if you’re not sure.
Your bread should have this color throughout, from edge to edge: golden brown! a crisp, even-colored, rich golden brown. You’re aware that this will be enjoyable!
Cut: Carefully and firmly transfer to a cutting board, halving it in half. Then, be ready for this: THE CHEESE………….EEEEE PULL!
The melted cheese is the ideal fusion of the flavor of cheddar or gruyere with the lovely melting properties of mozzarella.
The initial taste is crucial!
My best Grilled Cheese Sandwich
Ingredients
- 2 slices sourdough bread sliced 1.3–1.5cm thick (0.5 – 0.6″)
- 30g/ 2 tbsp SALTED butter for spreading on bread (or unsalted + pinch of salt)
- 1/3 cup heaped vintage cheddar cheese or gruyere, freshly grated (or other melting cheese of choice)
- 30g/ 1/3 cup mozzarella freshly grated –
Instructions
- Butter bread is made by spreading butter on each side of each slice of bread.
- Light toast: Preheat a frying pan or skillet with a sturdy bottom over medium-low heat; do not use butter or oil. After adding both bread pieces to the skillet, gently toast them for one minute to warm them through and form a thin crust. This provides the cheese a head start when we flip.
- Put cheese on top: After flipping a bread slice, top it with a layer of cheddar and then mozzarella cheese. With the hot, toasted side of the other slice of bread touching the cheese, place it atop.
- Cook for 3 minutes – Cook, sometimes pressing down with a spatula, until the bread is equally browned and crisp, about 3 minutes. Reduce the heat and remove it from the burner to allow it to cool down a little if it’s browning too soon.
- Flip, 3 minutes: After flipping the sandwich, heat it for a further 3 minutes, or until the cheese has melted and the bread is golden.
- Eat – Move to a chopping board. Cut in half with a single, fast stroke. I love the cheese pull. Passion.
