Kate's Cuisine

Apr 12 2014

How to Make the Perfect Grilled Cheese Sandwich


Grilled cheese sandwiches aren’t complicated. There’s bread, there’s cheese, there’s heaven. But this simple sandwich can quickly turn into burnt bread that oozes cheese all over your cutting board if you don’t get some of those tricks *just* right. Here’s what to do when trying to get that perfect grilled cheese sandwich.

  • Use butter. My kids have had some grilled cheeses given to them that had been brushed in oil instead of being slathered in butter (because we use a lot of butter and run out sometimes,) and I can assure you it’s just not the same. This is one area in which you cannot compromise. Butter is one of the vital essences of the perfect grilled cheese.
  • Crust to crust is a must. Okay, so this is actually a saying of Jeff Mauro’s, The Sandwich King, but it holds true here, and for every other sandwich you’ll ever make. Don’t be content with getting near the edges. It will make a difference, especially when you bite into that piece of hard bread that you just couldn’t take the time to butter.
  • Don’t forget the cheese! And lots of it! This is not the time to be bashful. Cheese is the star of the show, so let it shine. And don’t be content with just one type; they say the best grilled cheeses are made with three different kinds. Now, I don’t know who “they” are, but I’ve got a feeling they’re not wrong on this one.
  • Keep the heat down. Remember that you’re using butter, and that butter burns very quickly. Turn the heat any higher than medium and your bread will be burnt before the cheese inside has even had a chance to start melting. Keep the heat at medium-low, and you’ll still have that perfect sandwich in just a few minutes!
  • Let it rest. You know how when you cook meat you have to let it rest for a few minutes so all the juices can settle back down and not run all over the place as soon as you cut into it? The same thing happens with all that ooey gooey cheese inside your sandwich. If you take that thing off the heat and cut it in half right away, you’ll soon have cheese guts everywhere but inside your sandwich. Let it rest for just a few minutes, and then slice through it.

Follow these tips and you’ll make sure that all the work you’ve put into that grilled cheese hasn’t been for naught. And that you don’t end up scraping black bits into the sink!

2 responses so far

2 Responses to “How to Make the Perfect Grilled Cheese Sandwich”

  1. Estate Agents in Peterboroughon 04 Mar 2015 at 9:23 am

    Sometimes it’s not always about the ingredients. Something like grilled cheese sandwiches are not about what it takes to put the ingredients together, but more the execution as you rightly point out.

    Always butter the outer sides to allow the bread to go a golden colour..Oil just doesn’t work the same or is as good in my opinion.

  2. kateon 04 Mar 2015 at 1:03 pm

    Absolutely! Thanks for your comment, and for stopping by. When you get this particular sandwich right, it’s a bite back to your childhood!

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