5 tips for the ultimate grilled cheese
*angelic intro music* in walks the god of all sandwiches..*swoon*๐
Here are five tips and a recipe, so you can master the best thing to come from sliced bread.
โ
๐ THE BREAD
Some say brioche... some say sourdough....
I say as long as its fresh and not that super over processed white stuff, you're good to go!
but thick cut is a must and no crusty ends!
๐ง THE CHEESE
The most important component!
Tasty/white cheddar type varieties are best, or something with heaps of flavour and a high melting point, think vintage or aged cheeses. (No cheep plastic slices people!)
This discounts mozzarella, halloumi, feta and parmesan type varieties... though I am not adverse to adding a little grated parmesan to an already delicious sandwich, though you need that regular cheese to hold everything together.
Some pro tips....
- Grate your cheese first so it can melt evenly (p.s. the packaged pre grated cheese doesn't melt as well as as the regular stuff)
- Try and stick to 1/4 cup of grated cheese... too much cheese (now I know this sounds counter productive) can lead to oozing and messy sandwiches, which ain't good for no one.
- Cheese that comes in individual slices wrapped in plastic. Ain't cheese. ๐ผ
๐ฏ THE GREASE
The mistake: not using any grease.... The solution : Mayo Who knew!
and you don't even have to like mayo either! (you can't taste it)
Using mayo instead of butter or oil means your toasties will be less greasy and more crispy... oooh boyyyyy.. and the original full fat mayo is best (the type made with real eggs and oil) and if you slather a thick layer on the outsides of your sandwich you'll achieve crispy delicious glory.
๐ณ THE PAN
If you're going to use mayo and skip the grease, a nonstick pan is key.
Making sure its on a low heat allows for even cheese gooeyness and it also means you can eat all those delicious cheesy crispy bits without having to scarifies them to the pan at cleaning time.
So make sure its hot enough for a good sizzle but low enough you don't burn the crap out of anything... good grilled cheese takes patience, so keeping the dial at low-medium will allow for cheesy deliciousness as well as a golden crispy toast.
๐ THE ADDITIVES
Now you've mastered the cheese, the possibilities are endless! but don't go too crazy... maybe try one and work up to more... here are some ideas... what's your favourite? (Remember, @ohsweetlemon) - let us know!
- Dijon mustard - Hot sauce! - Avo + Bacon - Tomatoes - Salami - Sliced red onions - fresh basil and marinara sauce - Ham -
Now you know the do's and don'ts.... time to get cheesy
๐จ THE CONSTRUCTION : YOU'LL NEED
For the perfect grilled cheese every time! the toasties of all toasties. the king cheese.... You'll need
Sliced bread
Mayo
Salt / Pepper
Cheese
- anything you want to add...
๐ฅ THE COOKING TIME : HOW TO
Grab your non-stick pan and pop it on the heat, mayo one side of both you slices of bread
and once the pan is hot, place them mayo side down
Remove the bread from the pan and coat the uncoated side with mayo and pop them back into the pan
Now while their cooking sprinkle cheese on top and let it melt a little
Add a little salt a pepper and whatever else (onions in this case) onto the cheese
then fold the two sides together
Flip and cook the other side until its all deliciously golden brown and gooey and delicious
remove from the heat
Eat!... sweet gooey cheese jesus...
