Published June 12, 2007.
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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