Do you think a lot about grilled cheese? I do.
I’ve got a 5-year-old boy with an insatiable appetite. Then there’s the 5-year-old in me, who’s only recently rediscovered the delights of a crisp, gooey grilled cheese sandwich.
Achieving a decent grilled cheese doesn’t involve rocket science. For the longest time, I was perfectly content with “decent.” But now that I’m cooking more, I’m intrigued by how to get my grilled cheese from a 90% to a 95%.
Scouring our archives and across the internet, I discovered some new insights.
- Cook’s Country’s recipe for Classic Grilled Cheese Sandwiches yielded a number of interesting techniques. One was to butter the exterior of the bread, rather than adding butter to the hot pan. Our test cooks found this produced the most even browning.
- Don’t use high heat when making a grilled cheese. This scorches the outside before giving the interior cheese time to melt. Medium-low is the way to go.