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After many years of burnt or simply meh grilled cheese sandwiches, I feel like I’ve finally mastered the art form.
My personal hot tips:
1) Use 2 or more types of cheese.
2) 1 slice of American in the mix is great for achieving that perfect gooey texture
My personal hot tips:
1) Use 2 or more types of cheese.
2) 1 slice of American in the mix is great for achieving that perfect gooey texture
3) Margarine or softened butter are best for slathered the outsides of the bread. People talk about Mayo being the secret weapon for a perfect GC, but in my experience, it’s more likely to lead to burnt bread.
4) Med-low is the correct temp.
4) Med-low is the correct temp.
5) Put a lid on the pan to trap the heat and help the cheese melt
6) grilling the second side will take half the time as the first, so don’t go wandering off!
And that’s it! It’s a simple thing, but a great grilled cheese is magic and anything short of great is just garbage.
6) grilling the second side will take half the time as the first, so don’t go wandering off!
And that’s it! It’s a simple thing, but a great grilled cheese is magic and anything short of great is just garbage.
