Spend any amount of time on the internet and you'll find all kinds of new things to brighten up your day. Case in point: You'd be surprised how many ways there are to make the perfect grilled cheese sandwich.
Reddit user, u/hoesligno, wanted to hear about:
What's the best way to make a grilled cheese sandwich?
Keep It Crispy
Sprinkle salt and crushed dried rosemary on the buttered side before grilling it, and go for a combo of cheeses but make sure one of them is Swiss.
Also, let it rest on a wire cooling rack for a moment after grilling if you want both sides to be crispy... putting it directly on a plate makes is slightly soggy on one side.
Don't Rush To The Butter
I did some systematic tests a while back and the best I came up with was a 50-50 mix of very sharp cheddar and aged swiss. Sandwich the swiss between the cheddar because it melts faster and cook over very low heat. Wait until late in the game to butter the bread, which will prevent burning. Type of bread is more a matter of taste. I prefer a mild wheat, I know a lot of people prefer sourdough.
Or, You Know, Just Use All The Butter
More butter. However much you're using, a little bit more would be better.
Keep In Mind Next Time You Have Bacon
I drop some bacon grease in the pan and cook it in that sh-t. It's amazing.
Bacon grease is amazing to cook with. Adds alot to a dish.
Sometimes, You Need To Flavor Outside The Box
Use mayonnaise instead of butter. It'll grill better, and give it that perfect golden brown color, with just the right crunch effect. High quality cheese helps too.
Use mayonnaise instead of butter
Correction.
Mayonnaise on the bread, butter on the pan.
Check Your Hardware
Choice of cheese is important. American cheese has a certain make up that allows it to melt at an extremely gooey rate. Pair this with harder to melt cheeses, like Gouda, cheddar, or pepper jack. Thick bread is great. I prefer sourdough.
Using a cast iron and using mayo or butter, I prefer butter, spread it on the outside of each piece of bread. Low and slow cooking is the way to go. Once bread is toasted cover the pan with a lid to help finishing melting the cheese. And bam. A perfect grilled cheese.
Keep The Add-Ons Simple
I melt some butter in the pan, add pepper, minced garlic, and garlic salt. Then toss the unbuttered sandwich into it, moving it around so it catches the garlic and keeps the butter from drying to the pan. Then I flip it over and repeat for 2 or 3 minutes, or until the butter has all been absorbed into the bread.
I've used provolone lately, but any kind of cheese works. It's a garlic toast grilled cheese. It's unreal.
No Grilled Cheese Like Grandma's Grilled Cheese
Call ahead to grandma and mention that a grilled cheese sandwich sounds good. By the time I get there, she's made 2 grilled cheese sandwiches and some homemade vegetable soup. All that's left after that is to nap on the couch to Wheel of Fortune.
Ready For The Mouth Ride Of Your Life?
Get Pullman bread. It's amazing toasted and offers a nice crunch while keeping the inside nice and soft. Don't have it? Try sour dough. Lots of people claim ciabatta is where it's at. Maybe if you're making some rag-tag turkey BS. But not for a sandwich as great as the ol GC.
Next get a pan WITH A LID. Helps melt your cheese turning it into beautiful stretchy yum yum strings of glory.
But first, get some butter. F-ck mayo. What are you poor? I'd recommend some Irish butter or something from a cow that's lived a life of luxury.
Turn your stove onto LOW and smother one half of your bread in the butter goodness.
Then place the cheese. But first look at your bread. It is a blank canvas and you are Picasso. Play my child. The only rule is that there are no rules. Except you have to use more than one type of cheese...
...My recommendation is a sharp cheddar with something mild like Swiss or Munster.
Once you've placed your cheese PUT ON EVEN MORE YOU COWARD! The cheese isn't a compliment, it's the main event. Don't. Hold. Back.
Now you can place the other piece of bread on, or you can slightly mix it up. I recommend a little Dijon mustard to give it a sort of je ne sais quoi.
Place the lid on and cook it slow. Treat it like an older woman who needs to feel that spark of passion again. Sure she's your already married greek philosophy professor, but you can't hold back. You won't hold back. Besides, maybe it feels so good because you know it's oh so bad.
Flip your sandwich once it's golden brown. Make sure there's plenty of butter in your pan, and repeat.
Voila. You've just given your mouth the ride of its life.
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