The Art of Grilled Cheese.
When I was in University, I couldn’t cook. At all. Lunch for me basically consisted of overcooked macaroni with butter, salt, & pepper, garlic fingers (food icon of the Canadian Maritimes), and the grilled cheese sandwich. Honestly, it’s kind of amazing that I’m still alive after that (not to mention years of playing in a band on the road).
But if I had my choice, a classic griller was my lunch go to.
For me, there are a few things that make a grilled cheese. A couple ‘must haves’ that make or break the simplest luxury.
*Note*. I’m all for making grilled cheese sandwiches next level, adding pulled pork, fried eggs, brie & pears, etc etc etc. But unless you get the fundamentals right, who cares how many bells & whistles your sandwich has. Cover ups with more ingredients are just that. Cover ups.
1. The Cheese.
This may sound silly, or slightly unnecessary, but if you want a great grilled cheese, you need great cheese. Don’t skimp. Buy the best quality cheese you can buy.
Also, melt factor. You need a cheese that isn’t so creamy that your sandwich turns to mush, but just creamy enough, that the gorgeous ooze melts like heaven.
Also, #meltfactor. Can we start this hastag please.
2. The bread.
Day old. Just trust me hear. Better results, always.
3. Butter in the pan, stove top, oven.
Best results that I’ve found for a crispy exterior without burning your bread, and a perfectly melted cheese are this;
Pan on medium, butter in (about a tablespoon)
Sandwich in, 2 to 3 minutes per side, until nicely browned.
Sandwich in the oven at 350 degrees for 5 – 6 minutes.
Perfect grilled cheese.
Go get your cheese on, friends. What’s your fav sandwich?
What type of cheese did you use in the photo? Looks amazing 🙂
It’s Cow’s Aged Cheddar from PEI, Canada
Dennis, what other types of cheese do you recommend for the ultimate melt?
Anything strong (or bold) in flavour, but still slightly soft so it will melt easily. I like Gruyere with prosciutto, Brie & pears etc