The Grilled Cheese
Updated: Jun 24, 2020
Bread (see below)
Cheese (see below)
Sourdough (tangy and chewy, will be a delicious sandwich that can take a lot of moisture)
Whole wheat or rye (The bread will bring a lot of flavor! Tons of caramely and nutty elements here)
White breads (Won’t necessarily bring a ton of flavor to the sandwich, but it can be a textural masterpiece if done right)
Pretzel roll (These can bring a lot of complexity to the grilled cheese. They are able to stand up to strong cheese and a wide range of toppings)
Potato roll (A little sweeter. These are chewy and can handle more moisture without having the same crunch as sourdough)
Sharp cheddar (Nutty, sharp, will melt nicely)
Alpine (Super nutty, funky, melty)
American (Ok hear me out. American cheese is delicious for its texture and will make your grilled cheese gooey as can be. This is nice to pair with another more flavorful cheese)
Gruyere (salty, sweet, won’t melt as well but is still delicious)
Blue (fruity, creamy, and funky. It will melt fine but definitely not as easily as cheddar or American)
Literally anything your heart desires
Notes before you begin
We’ll be using mayo with this recipe. Spreading mayo on the outside of the sandwich ensures it will cook evenly and have a perfect crust thanks to the fat in the condiment.
Get all of your ingredients ready. Slice the bread, shred or slice the cheese, and sauté anything you want to put in the sandwich.
Place a nonstick or cast iron pan over medium heat, throw in a small slice of butter, and wait for it to completely melt and for the bubbling to stop. Spread mayo on one slice of bread and place it, mayo side down, in the pan. Add a layer of cheese so that it completely covers the bottom slice of bread. Continue to build the sandwich with whatever ingredients you have prepared before adding another layer of cheese over the top. Place another piece of bread on top, closing the sandwich.
Place a weight on top of the sandwich (this could be a pan or a heavy pot), cooking it for about a minute. Remove the weight, spread mayo on the top of the grilled cheese, and flip it over. Place the weight back on top for another minute, then remove and cook until the cheese is melted and the bread is golden brown. If the first side did not cook to your liking, flip again and continue to cook until it is done.
Remove from the pan, slice in half diagonally, sprinkle with a little kosher salt, and enjoy!