Grilled cheese is one of the simplest dishes around. Grab some bread, a little cheese, add some heat, and voila! You’ve got yourself one mighty fine meal. Since today is National Grilled Cheese Day, it only seems right to honor this fabulous culinary creation with tips and tricks to getting the very most out of your ingredients. Sure, you can grab any old bread and some American singles and call it a day, but if you want that perfectly melted, cheesy center with a crisp golden crunch on the outside, here are some things to keep in mind!
You want a bread that can get a good crunch in it and still stay moist and study. A nice, day-old country-style loaf bread should work well — sourdough is a great option. Go for the boule-shaped loaves if possible, as they work better for this sandwich than baguettes.
The “perfect” cheese in a grilled cheese is dealer’s choice. You want to rock the everyday American single? How about a nice, spicy pepper jack? Or a velvety, creamy brie? Go for it! The only thing you need to do is make sure it’s 100% melted by the time you’re ready to chow down.
The small balancing act in grilled cheese is making sure the heat is just hot enough to get a great crisp and color in the bread, in addition to achieving perfectly melted cheese. For this, medium heat is always the way to go. Start out with a nice, warmed pan over medium heat. Add a touch of butter and a smidgen of oil to the pan (the oil helps keep the butter from browning too quickly), and cook both sides of the sandwich to golden perfection.
Note: If your bread is browned, but the cheese still isn’t melted all the way, the best thing to do is pop it in the oven at 400 degrees Fahrenheit for a few minutes! It should come out perfectly.
And here are a few more Yummly twists on the classic Grilled Cheese! Check ’em out.
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