How to Cook the Perfect Grilled Cheese
There’s nothing quite like the crusty, buttery, ooey gooey goodness of a perfectly done grilled cheese. Whether it’s a classic cheddar & tomato soup combo, an attempt to recreate grandma’s favorite, or a “grown-up” version with all the fancy fixings — the comfort of a grilled cheese sandwich is undeniable.
Use Good Bread: The perfect grilled cheese starts with the bread. Don’t skimp on this part. Find a fresh-baked loaf from your local bakery or grocery store. And if you’re really adventurous, rosemary or garlic herb varieties add a pop of flavor.
Don’t Over Butter: Some may say the more butter, the better, but there is such a thing as over-buttering. To avoid a greasy sandwich, we suggest about ½ tablespoon per slice of bread. Start by softening the butter for an even spread. Then, slather on the outsides of the bread to achieve that perfectly crisp, golden-brown crust.
Shred Your Cheese: Do not, we repeat, do NOT use sliced cheese for grilled cheese. First, it is best to bring your cheese up to room temperature before cooking your sandwich. Then, shredding the cheese will help ensure that it melts faster and more evenly. Keep in mind, certain cheeses melt easier than others. Mild, creamy cheeses like Havarti, Gouda, and a young cheddar are prime candidates for melty perfection. Or, consider a flavored variety like Dill Havarti for an extra flavor kick.
Grill on Medium Heat: When it comes to cooking, we want enough heat to toast the bread without burning it while fully melting the cheese all the way to the center. A skillet preheated to medium or medium-low is optimal (adjust yours accordingly). Start by placing one slice of buttered bread face down in the pan, top with shredded cheese. Add the second slice buttered side up. Cook 2-4 minutes per side until bread is golden brown and cheese is melted.
Get Creative: If you feel like upping the ante, add your favorite meats, veggies or spreads. Remember, the more fillings you add, the crustier the bread needs to be so it doesn’t get soggy. We suggest using lightly pre-toasted or day-old bread for heartier sandwiches.