FAQs
Low and slow is the way to go.
Cook your sandwiches at medium-low heat. Try to speed up the process and you'll end up with a sandwich that's hot on the outside, but still cool and unmelted in the middle. It'll also be harder to get it to brown properly.
What to add to a grilled cheese to make it better? ›
Tuck in a little sautéed spinach, caramelized onions, chopped steamed broccoli, roasted red peppers, or roasted tomatoes. Add fruit. For really gourmet grilled cheese sandwiches, use a mix of Gruyere and brie cheese along with thinly sliced apples or a slather of fig jam. Pickles, please!
What cheese do most restaurants use for grilled cheese? ›
Chefs have a huge choice of cheeses that melt well. These include provolone, a tangy cheddar, nutty Swiss cheese, and soft cheeses. Fontina melts well, and so does raclette and the stronger-tasting taleggio. Gouda is ideal too, and asiago, but cheese that doesn't melt well can also be added in with a good melting one.
Should I toast my bread before making grilled cheese? ›
For the best results, toast your bread first. A quick toast will help your bread develop the golden edges and luscious crisp that you're after. It'll also help prevent the bread from getting soggy, no matter how many fillings you add.
How to make grilled cheese Martha Stewart? ›
Place 1 1/2 slices American cheese on 4 slices, and 1/4 cup cheddar on remaining 4 slices. Carefully sandwich together. Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking.
How to make the best grilled cheese according to actual chefs? ›
If you don't have a lid, Archibald recommended cooking grilled cheese “low and slow, turning and flipping often to really give a chance to get a full melt on the cheese and to get the bread evenly toasted and golden brown.” Pressing the sandwich down gently will help ensure that all the cheese inside melts and gets ...
What is the best bread for grilled cheese? ›
For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.
How to jazz up a grilled cheese? ›
Adding ingredients like chutney, pepper jelly, tomato jam, or bacon jam can totally change the flavor profile of your grilled cheese.
How do you amplify grilled cheese? ›
Build it with better bread: Ditch white sandwich bread for something with more body and taste. A firm artisan bread will grill up nicely. And you can try breads like dark rye, pumpernickel and even walnut or olive bread to create grilled cheese sandwiches with added layers of flavor.
Is it better to make grilled cheese with butter or oil? ›
Ina encourages using a mix of butter and olive oil because butter adds a rich flavor to dishes while the olive oil helps prevent the butter from burning.
Butter goes in the pan not on the bread. To ensure golden (not burned) toastiness, the exterior of the sandwich should be slicked with mayonnaise, which has a higher smoke point and possesses the combined browning power of oil and egg yolks.
How to get the cheese to melt on the inside of a grilled cheese? ›
Evenly distribute cheese on one slice of some fancy bread, buttered or lightly oiled on the outside, placed on a griddle or low-temp grill. Cover until cheese starts to melt slightly. Place your second slice of butter or oiled fancy bread on top, flip and keep covered until cheese is gooey.