When it comes to the perfect grilled cheese sandwich, there’s only one rule you really need to know for how to make grilled cheese:
When you take your time and toast your grilled cheese sandwiches over medium-low heat instead of hurrying them along, the cheese has plenty of time to melt thoroughly and the bread attains that gloriously, perfectly golden brown crispiness you dream of when you’re thinking of the perfect grilled cheese sandwich.
A few other things go into making the perfect grilled cheese, too. So how do you whip one of these bad boys up to perfection? Here’s how to make grilled cheese.
A griddle should be at 275˚F. Immediately add 2 slices of bread with the butter-side-down. Add cheese – stack cheeses on one of the pieces of bread, cover with the other piece of toast and flip the sandwich over.
Butter the bread
Generously slather one side of each piece of bread with your room-temperature butter. The buttered sides will be on the outside of the sandwich, so if your bread is a crazy shape like mine was and you want the pieces of bread to match up when the sandwich is closed, plan accordingly.
Start with great ingredients.
Starting with a great bread is important. But the best bread for grilled cheese is subjective! We most often buy a simple white sandwich bread from the bakery at our local grocery store. It’s got a chewy crust, fluffy interior and slightly sourdough tinge to it. And it really does make for a perfect super-classic grilled cheese just like mom used to make. But the bread is also a great place to mix it up! Freshly sliced bread like French or sourdough are also divine.
We use only real butter, and – this is important – it’s at room temperature so it’s nice and easy to spread. Then you’re not tearing up your bread with cold, hard butter and swearing over your sandwich. That’s bad juju, and nobody wants bad grilled cheese juju.
We use unsalted butter, but that’s only because that’s all we usually have in the house. But to be honest, in my opinion, the best butter for grilled cheese is salted, because that little hint of highlighted flavor on the golden crust of the bread is incredible.
Now we’re really getting to the good stuff. What’s the best cheese for grilled cheese? Again, I’m going for classic here, in which case, I like a good medium cheddar – mild is too, well, mild, and sharp is just a little too potent for straight-up grilled cheese in my opinion.
We use Tillamook medium cheddar, which is just perfect.
Other cheeses that are glorious in grilled cheese are: Monterey Jack (or pepper jack for a spicier kick), smoked cheddar, gruyere, or even some slabs of brie which are insanely good. Grate a little parmesan on, too, for some extra goodness!
The Best Grilled Cheese You’ll Ever Make | Epicurious 101
FAQ
What temperature do you use for grilled cheese?
What is the best setting for grilled cheese?
Do you cook grilled cheese on high?
How do you make a grilled cheese sandwich?
Unsalted butter, room temperature 1. Heat a griddle or large cast-iron skillet over medium-low heat. Place two slices of bread on a clean work surface, and cover each with a layer of cheese; top with remaining bread slices, pressing gently to adhere. Generously butter both sides of each sandwich, spreading it all the way to the edges.
How do I choose the right grilled cheese?
Here are our tips for getting this classic comfort food just right. A grilled cheese presents its elements bare, without the safety net of side dishes or elaborate presentation. It’s a showcase for the cheese; select one that melts evenly, such as cheddar, Swiss, or Monterey Jack. That said, almost any cheese will do.
How do you make grilled cheese?
When it comes to grilled cheese, the options are endless. Here’s how to make it correctly: Start by getting all your ingredients ready. For each grilled cheese, you’ll need two slices of bread, at least 1 tablespoon of butter, and 2-4 slices of cheese (depending how gooey you like it).
How much cheese do I need for a grilled cheese sandwich?
For each grilled cheese, you’ll need two slices of bread, at least 1 tablespoon of butter, and 2-4 slices of cheese (depending how gooey you like it). American, Cheddar, Swiss, muenster or Gouda all work well—feel free to mix and match your cheeses. Anything of medium consistency (not too hard, not too soft) will work well.