Making a grilled cheese sandwich isn’t rocket science, but making a great grilled cheese sandwich is an art. J. Kenji López-Alt over at Serious Eats shows us how to get the best grilled cheese sandwich every time.
Kenji goes through all of the elements of making a great grilled cheese: using the right cheese and the best bread. You’ve probably heard the rules: pick a flavourful melting cheese, stick with slices over grated cheese, use day-old bread and don’t use a bread with too many holes.
However, he also tackles the method of making that sandwich so you get the best possible results. Here’s what he suggests:
The best method I’ve ever seen for making a perfect grilled cheese comes from Adam Kuban. His secret? Grill the bread on both sides. That’s right. Grill two slices of bread in butter, flip’em over so that the browned sides are facing up, add your cheese, and close your sandwich so that the cheese is sandwiched between the browned surfaces. Not only will this get you better tasting bread infused with more butter, but it’ll also give your cheese a head start on getting extra-melty.
He also suggests using salted butter instead of unsalted (or seasoning the sandwich with a pinch of kosher salt), and points out that low and slow is the best way to cook your grilled cheese: the browning you get should be browning of the bread, not the milk solids in the butter. Hit the link below for more next-level grilled cheese sandwich tips.
The Food Lab Turbo: How To Make The Best Grilled Cheese Sandwich [Serious Eats]
Leave a Reply
You must be logged in to post a comment.