We have officially declared this Grilled Cheese Week. Why? Mainly because we just really like grilled cheese. To celebrate, we're covering everything from top tips to leveled ingredients. Join us for toasty comfort and lots of melty cheese.
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Is there anything better than a grilled cheese hot off the griddle? Melty, gooey, crispy, crunchy, toasted … it has basically everything you could want in a meal or snack, and it's simple to make, too. That's why we've dubbed this week our unofficial Grilled Cheese Week: for no other reason than we're just huge fans of grilled cheese, and we bet you are, too.
Later this week, we'll dive into some more inspiring grilled cheese ideas to help you up your game with better bread and spectacular twists. But first, we're taking it back to basics: How to make a really great grilled cheese sandwich. Because even though this is a simple, no-recipe sandwich, that doesn't mean you can't learn new techniques to make it even better.
With a few quick tips, you can take your grilled cheese from good to great. Here's how:
Rick Holbrook
1) Cheese doesn't just go between your bread: it's awesome IN even bread.
First of all, you are choosing homemade bread, right? My fellow blogger PJ Hamel is a champion of grilled cheese, and according to her, “Since you're only using three ingredients here, each of them better be good.” The best bread is the one you make at home, so start there.
To take things to the next level, maximize the melt by using a cheesy bread for your sandwich. it Jalapeño-Cheddar Bread it's topped with pockets of cheddar and pickled jalapeño slices, creating the perfect balance between creamy richness and tangy acidity. It's the ultimate complement to any grilled cheese sandwich. (Watch for more on this recipe later this week!)
Liz Neily
2) Create perfect triangles with a square loaf.
As described on the recipe page, this sweet Jalapeño-Cheddar Bread can be made in a standard 9” x 5” loaf pan or a 9″ x 4″ x 4″ (Pullman) loaf pan. If you can, choose the Pullman pan. Its straight sides create perfectly square slices, which lead to neat cuts, even for grilled cheese. We're partial to triangles, but it also makes for nice rectangles. (So for any bread, not just Jalapeño-Cheddar!)
Rossi Anastopoulos
3) Spread your bread with mayonnaise, not butter.
Many people spread butter on the outside of their bread to help it toast, but we prefer to use mayonnaise instead. It might sound a little weird, but it makes for a great crisp, evenly colored sandwich.
Here's what PJ has to say about it: “Mayonnaise spreads easily, covering every square inch of bread. It also browns beautifully and gives a depth of flavor that goes beyond plain butter.” Its light tang is a wonderful accompaniment to the richness of the melted cheese inside your sandwich. Don't be afraid of mayonnaise: After all, it's just an emulsion of eggs and oil!
4) Bread making should also be highlighted.
Don't just slather that mayo on the outside of the bread: slather it on the inside, too, then toast both sides of the bread in the pan before adding your cheese and stacking the sandwich. This adds more flavor and crunch and helps the cheese melt better since the inside of the sandwich is already warm.
This is Ameden
5) Maximize fusion with lid.
You've been there before: Your bread is dark and toasty, with a crisp appearance and deep color. A little longer and it will burn – time to pull that grilled cheese off the heat. Unless, disaster strikes: The cheese isn't completely melted!
Avoid this horror by putting a lid on your pan while grilling cheese. The trapped heat will help melt the cheese faster than simple surface heat, ensuring it's not left behind on the bread for a raw sandwich.
Rossi Anastopoulos
One last bonus tip: Be patient. Making a grilled cheese is easy, but that doesn't mean it comes together in a second. Keep your heat low and slow, let that bread get perfectly crisp and the cheese melt completely (completely!) and you've got an absolute winner of a sandwich.
What are your tips for making the best grilled cheese? Let us know in the comments below, and be sure to follow along throughout the week for more delicious grilled cheese blogs like this post: Take on the grilled cheese with these delicious combinations.
Cover photo by Rick Holbrook.
