Classic Grilled Cheese Sandwiches

Published March 1, 1998.

Why this recipe works:

Simple as they are, we found we had lots of questions to answer if we wanted to come up with a really good grilled cheese recipe. Evenly coating the bread (not the pan) with butter ensured an evenly golden product; brushing melted butter on the bread really did the job. As for when to turn the… read more

Simple as they are, we found we had lots of questions to answer if we wanted to come up with a really good grilled cheese recipe. Evenly coating the bread (not the pan) with butter ensured an evenly golden product; brushing melted butter on the bread really did the job. As for when to turn the sandwich, the longer you take, the more developed and crispy the exterior will be; low to medium-low heat is what's wanted. Tradition calls for thinly sliced cheese to ensure even melting. But cutting uniformly thin slices of cheese from a block was no easy task; we found that grating got us to the same destination—an even layer of cheese on the bread—without the aggravation.

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Serves 2

Grilled cheese sandwiches are best served hot out of the pan, though in a pinch they can be held, unsliced, for about 20 minutes in a warm oven. If you want to make more than two sandwiches at once, get two skillets going or use an electric griddle, set at medium-low (about 250 degrees), for 10 minutes per side. There are endless additions to grilled cheese sandwiches, but the extras are best sandwiched between the cheese. Try a few very thin slices of baked ham or proscuitto, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions. Condiments, such as Dijon mustard, pickle relish, or chutney, can be spread on the bread instead of sandwiched in the cheese.

Ingredients

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