How To Make A Perfect Grilled Cheese Sandwich
I don't know about you, but I love sandwiches. They're the best. Delicious, storable, and all around a good snack that travels well. If you didn't know, today is National Grilled Cheese Sandwich Day and I'm all too familiar that some people don't know how to make a proper grilled cheese. It's understandable. But it's not exactly as simple as skillet, butter, bread, and cheese that make up a perfect sandwich... The skill and culinary talent separates the good from the greats. Here are my own pro-tips for making the sandwich I've been making since I was five.
First off, you have to use cheese. Not cheese food. Not cheese product. It has to be cheese. I like the Kraft Deli Deluxe personally. It's real cheese that melts evenly and tastes delicious. It's also over $6 per pound, so use it sparingly.
Second, when using standard cut breads, us only one slice of cheese. There's no reason to make a grilled cheese sandwich a stringy, melty mess. That ain't right. If you're using a proper cast iron skillet, any bread will do. If you're busting out the fancy non-stick name brand whatever pan some MLM talked you into buying, play it safe with Texas Toast... two slices is appropriate.
Third, you have to use butter. Margarine doesn't melt into oily goodness like butter does. It might taste like butter, but you'll burn your bread super quick and not in the good way that butter browns up.
Fourth, it's best to use a hot well-seasoned cast iron pan. Stainless and non-stick work too, but you can't get a proper butter crisp with those fancy pans. Keep it simple. Alternatively, you can also use the grill out back. Propane is OK, but toss some cherry wood on a bed of coals and you'll have the most ridiculously good smoked grilled cheese sandwich in the world.
If you have to use a sandwich press cooker, that's find. I like that hard over-cooked like chewy nub of cheese that always finds its way out of the seam. Also, if you want to really pack a punch in that sandwich, put in a little baby spinach and a very thin layer of mayo. It'll set your palate off in a whole new way.