You should never be disappointed by a grilled cheese sandwich. On the outside, it should be crispy and toasted, and the inside should be gooey with cheese.
Whether you’re nibbling on the edges or dipping it into tomato soup, it should stay together. It’s not doing its job if it doesn’t make you relax a little further in your chair right away.
Many of us have been on a quest to find the perfect grilled cheese sandwich. Here’s what we’ve come up with to help with the quest.
With good reason, a grilled cheese sandwich is one of the world’s most perfect foods. It’s not only the perfect combination of bread and cheese, crunch and melt, but it’s also one of the simplest, most straightforward meals ever. It’s one of the first foods many of us learn to prepare for ourselves, and it always comes out on top, no matter what ingredients we use.
It doesn’t matter if you have homemade bread and artisan cheese, or if you have week-old grocery store bread and generic brick cheese slices. The classic grilled cheese sandwich is always a winner.
As a result, I believe the grilled cheese sandwich should remain a simple dish. Excessively complicating it appears to be a waste of time. The steps below will walk you through making a grilled cheese sandwich if you’ve never done it before. If you’re an old pro looking for new tricks, here are a few ideas to consider:
Grate The Cheese
I put off trying this tip for a long time because I despise cleaning the cheese grater. Then I gave it a shot. And now I’m persuaded. Grated cheese piled on the bread melts more evenly and quickly than slices of cheese, ensuring that the bread toasts and the cheese melts at the same time.
Grated cheese may appear to be messier and more of a hassle, but I’ve discovered (to my surprise) that it stays much more nicely contained within its toasted cage, with less bubbling out the sides.
I’ve also discovered that a generous 1/4 cup of grated cheese is enough to satisfy my cheese cravings, though more can certainly be stuffed into the sandwich.
Melt The Butter
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I understand that melting the butter in the pan instead of spreading it directly on the bread is a controversial choice. Both sides have valid arguments, but for me, it comes down to impatience.
I keep my butter in the fridge, and if I try to spread it on right away, it tears the bread slices. Waiting for it to soften takes either patience or forethought, neither of which is usually on the agenda when a grilled cheese craving strikes. I find that melting the butter in the pan and rubbing each piece of bread in the melted butter before assembling the sandwich is just as simple and effective.
But don’t worry, I won’t judge you if you prefer buttering your bread to melting it in the pan. I applaud either your preparedness with softened butter or (or) your patience.
Cover The Pan
This tip will change your life if you suffer from Slow Melting Syndrome. Slow Melting Syndrome occurs when the outer crust is perfected before the sandwiched cheese has melted completely. Grating your cheese is part of the solution, but so is covering the pan while the sandwich toasts.
You can concentrate the heat and force the cheese to melt a little faster by covering the pan with a lid. The bread toasts at the same rate when it comes into contact with the hot pan. I leave the top off the sandwich, cover the pan until the cheese is melted, then add the top and finish the sandwich as usual, uncovered, to avoid any potential sogginess from steam trapped under the lid. It works perfectly.
Grilled cheese sandwiches are some of the best things on the planet, regardless of how they’re made. What method do you use? Do you have any tips to share? What are your favorite cheese-and-toasted-bread combinations?
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How To Make A Fantastic Grilled Cheese Sandwich
Ingredients of Grilled Cheese Sandwich
- 2 slices of the best bread that you choose
- 1 tablespoon butter
- Generous 1/4 cup grated cheese, like cheddar, monterey jack, or any other melting cheese
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Instructions of Grilled Cheese Sandwich
- Melt the butter in the skillet: Place the skillet over medium heat and add the butter. Let the butter melt completely. When the butter begins to sizzle, that means your pan is hot enough for the sandwich. Spread the butter around the middle of the pan with the spatula.
- Rub the bread in the butter: Rub the bread in the melted butter. You only need to rub one side, but if you do both, I won’t tell. Remove one of the slices and keep it close by.
- Pile the cheese on the bread: Pile the grated cheese in an even layer over the entire surface of the bread. It’s ok to go right up to the edge.
- Cover the pan: Cover the pan with a lid. Let the cheese melt until it’s almost entirely melted, but you can still see some distinct cheese pieces, 2 to 3 minutes.
- Top the sandwich and flip: Uncover the pan and top the sandwich with the other piece of bread (buttered side out). Squish slightly so the top adheres to the melted cheese. Flip the sandwich over.
- Continue cooking until both sides are toasted: Let the sandwich cook on the other side until toasted golden brown, another 1 to 2 minutes. If the first side wasn’t as toasty as you like, flip the sandwich again and toast until golden brown.
- Transfer to plate: Transfer the sandwich to a plate, cut in half, and eat immediately.
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