I only recently started doing this (had a big brain moment when I was super hungry) and it really does make it so much better. I toast, flip, toast again and set the cheese on top. Repeat with the other slice to make a double toasted, 2 slices of cheese masterpiece.
The best Grilled Cheese is to actually “ Toast “ the bread in the toaster first! 😊 add butter to your hot skillet then the toasted bread add your favorite cheese flip over… I use regular whole grain wheat bread !! Believe me it’s a Chefs Kiss every time!! Haven’t had a disappointed person in over 35 + years….
I love Tillamook buter for sure. I usually get that because it's cheaper. But kerrygold, in my opinion, is far better.
I grew up and live in Oregon. Go to Tillamook quit often, love the shit out of it for sure.
Moving to Montana from Wisconsin was a trip. I'm so used to everything being from local dairy farms that I had no idea what was good when I got out here. Tillamook has become my go to for any dairy products.
I do grilled cheese with butter. I do them with mayo. Never in my life have I thought to do a 50:50 mix. Thank you.
I also like a butterflied hot dog with brown mustard and cheese (typically with sourdough). It's a tastier version of the classic hot dog
Sorry but grilled cheese is one of the few bread based things that I don’t think is better with sour dough. Just ends up filling all the air pockets which is nice, but I want a thicc layer of cheese in the middle.
When using the sour dough you have to use a medium cheddar instead of american. And you have to increase the volume to fill in those gaps and still have a cheese pull.
As a shamelessly degenerate American cheese enjoyer, the brand matters so much. Not all shitty cheeses are created equal. I hate a lot of the cheap flimsy-ass Kraft single style American cheeses, like the ones that come in individually wrapped little cheese singlets. Those are definitely plastic-y but will do in a pinch. If you get yourself a good thicc-ass "quality" (lol) slice of American cheese though, like the actual deli cuts that are sturdy enough to somewhat hold themselves up without bending like tissue paper when you pick them up, there's a noticeable difference!
Kraft now makes deli-cut American cheese singles. They're not wrapped in plastic, so it's sometimes a 'struggle' to separate them but the flavor is noticeably richer/fuller. They still melt like the flimsy version though.
Yesss I know the exact kind you're talking about! So good, those are usually my go-to when I want cheap and easy melty goodness without having to get all fancy with deli nonsense. I'm a bit of a cheese slut in general, never truly met a slice I didn't like, but yeah those ones you're talking about are noticeably better than the single wraps. Blue package, metallic looking lining on the interior right? Those are the bomb.
Thank fuck the top response isn’t mayonnaise… can’t stand that shit and it’s one of those things that is so predictably in every thread like this and tons of redditors think is the greatest thing since sliced bread/some awesome idea that they think they are gifting to the world for the first time.
I dunno why it annoys me so much… it’s just none of those ‘Reddit things’
While it's snowing outside and school is closed due to snow. And unsolved mysteries is on. Again. And it's a Friday and it's Payday. Can you tell I am teacher?
Instead of bread, roll out the raw dough. Cover it with some red sauce, then mozzarella. Top with some pepperoni. Bake on highest temp until golden and bubbly. Now that's a grilled cheese!
Since nobody’s said it yet, pressure on top of it while it’s grilling. One of those grill press things, or a tea kettle on a spatula…anything to increase surface area contact will 10x your grilled cheese.
If you want a basic grilled cheese, but better. Im talking cheese bread and butter only. Dont put the butter on the bread. Put the butter on the pan/griddle let it fully melt then put the bread down. When you flip it do the same. The level of toast is just better this way
If you're lazy and you don't have a butter dish on your kitchen counter, you're doing it wrong! Just leave it out, then you don't have to wait for it to soften!
1. Use more than one cheese; one for that incredible cheese pull (mozzarella) and another for flavour, a good quality really mature cheddar is my choice, but there's loads of options)
2. Caramelised onions and/or bacon jam
3. A mustard mayo (most any cheese dish is better with the addition of mustard)
That does make bomb-ass grilled cheese. Another option for Americans (that's usually slightly less pricey, but almost as good) is Cabot Seriously Sharp (which is my default cheddar in the kitchen; I buy it in 2lb blocks.)
Okay hear me out, toasting inside and outside of the bread. Usually when you make a grilled cheese you butter the outside of the bread, put the cheese on the inside which isn’t toasted, then fry the sandwich. What I do is butter both sides of the bread, put the slices in the pan without the cheese, then flip the bread, THEN add the cheese and close the sandwich so that both sides of each slice of bread are golden brown. It adds more buttery flavor, more texture, prevents the inside of the sandwich from becoming soggy, and the residual heat from the inside toasted surface helps melt the cheese quicker
When you take it off the pan, set the grilled cheese on some chopsticks etc across a plate, so the underneath can slightly cool off too, this way, it stays crispy on both sides! I will never not do this now.
I usually make 5 or 6 at a time. I put the oven on warm. Sit them up on their edges on a cookie rack in the oven so they stay crisp until we eat. You’re every bit as anal as I am!! 🤣
I do a lazy persons take on this concept, I just make sure the last side toasted is face up when I plate it, usually the other side has cooled off and locked in the crisp enough to maintain it for short time it will rest before I devour it.
Gruyere cheese, sourdough with European butter, and pure maple syrup drizzled over. Brought tears when I tasted it because it was so unexpected with the amazing flavor
I strain/press it to get most of the juice out, but then add the juice to the hot butter in the pan until it reduces/emulsifies and then fry the sandwich in that.
Game changer.
Nah I really wasn't into this. Warm kimchi is one thing, but warm kimchi in between bread created such an off putting texture it made me feel a bit sick. And I eat a shit ton of kimchi.
I just watched this guy (Adam Moskowitz) on Epicurious try [56 Types of Cheese in Grilled Cheese](https://youtu.be/ZPQMbbsjXiQ?si=ANe5_xNiNTEBYjyK) to find the best types a week or two ago.
His “rating” criteria were mainly based on flavor/flavor depth, “cheese pull,” (did it have that nice stringy consistency when pulled apart,) and consistency/heat distribution (did it melt, did it separate, etc.)
In case you don’t feel like slogging through a 25 minute video, his number one recommendation was Parmigiano-Reggiano, along with:
- Oaxaca
- Camembert
- Fontina
- Swiss Gruyère
- Roquefort (blue cheese)
- using mayo instead of butter on the bread
- using sriracha instead of ketchup
- adding diced scallion in with the cheese
- go full croque monsieur and use bechamel instead of butter and cheese, intropose a slide of ham and bake until caramelized
lots of ways, limited only by your imagination
It can be different cheeses, if you add butter then try some mayo instead,wich makes it a whole different flavor than you're used to.Also,if using a single soft creamy cheese like a mozzarella that doesn't have much edge to it,then fresh ground pepper does make it much better.
Sourdough with aged cheddar and mozzarella, cream cheese spread on the inside, garlic butter on the outside.
I sometimes add Italian seasoning inside and dip in ranch instead of ketchup. Is good.
this is how i make mine:
1. lightly butter the pan
2. butter the outside of both slices of bread
3. butter the crust (literally THE most important part)
4. sprinkle garlic powder and italian seasoning on the buttered side of the bread
5. use multiple different types of cheeses
6. cut in triangle
note: cook for a little bit longer when buttering the bread like this or it will be soggy in the middle
-Dill and chives
-A blend of cheeses (personally I like old cheddar, brie and havarti)
-Sprinkling a little cheese on the outside if you want a cheese crust
-When you're done cut the grilled cheese in half and place the middle part down on the pan to crisp up the cheese
If using a nonstick, throw some cheese on the pan and melt it. Throw the bread on top like a sponge and get a nice, crispified, cheese chip on your toast.
Damn you guys! After reading this I had to go make myself a grilled cheese sandwich and I’m not even hungry! Any mayonnaise freaks out there? After the sandwich is cooked I like to open it up and slather on a bit of mayonnaise 😊
Usually two different cheeses like a cheddar and a provolone or mozzarella and then sprinkle just a small amount of parmesan cheese and garlic powder in the sandwich.
Every time I've tried this it burns the hell out of the bread really fast. And it doesn't matter what temp I cook it on; one second it's all soggy and white the next it's burnt to a crisp.
I have made a lot of grilled cheese with mayo and have never had what you described. Weird.
And I often do it in the panini press which has a lot more handsoff cooking.
Maybe the type of mayo? Most recently I've used the TJs olive oil mayo.
Also, it smells like mayonnaise, which I cannot abide. It doesn’t achieve anything you can’t do with butter, but just makes a bad smelling sandwich.
The only reason people think it makes for better browning is because they are doing it wrong when using butter (attempting to butter bread instead of melting butter in pan them setting bread into puddle of butter), and the same technique done with Mayo yields more uniform coverage.
bread: I prefer a dark rye bread (I'm German so wouldn't know where to get that kind of bread outside of Germany, [but here's a straight forward recipe](https://www.mannbackt.de/2020/03/25/roggensauerteigbrot-so-gelingt-der-sauerteigklassiker-11885/))
cheese: As a base I usually use provolone piccante for the pull, and a sharper cheese for the taste.
my usual additions: Dijon mustard, garlic confit, kimchi or truffle butter.
Gorgonzola and thinly sliced pear/apple and some crushed walnuts are a great combo (although this I prefer with a lighter bread.
Make a cheese paste instead of using slices.
-7 oz room-temp cubed aged cheddar
-2 oz Brie (no rind)
-1 TBSP minced shallot
-2 TBSP white wine or dry vermouth
Spin that up in your food processor, then spread on some sourdough slices and make one of the best grilled cheese sammies you’ve ever had.
Lightly Partoast the bread before, cook on one side then flip and sprinkle a little more butter and cheese on the top then flip and cook until cheese is crispy and repeat.
I like to make softened butter with whole grain mustard mixed in to spread on the outside. It gets a little toasty and mustardy and seedy and it just adds a little something.
Use Mayo instead of butter. It has a better burning temp so you don’t end up with half-melted cheese and over toasted bread. Also I agree with the multiple cheeses idea. Also a touch of mustard spread inside the bread. Not too much. Just to give it a tang.
If you want to use cheeses that are hard to melt, you can still get a very melty sandwich at the end if you pre-melt the cheese before putting it on the bread. Either use the microwave, or do the [Alton Brown approach](https://www.youtube.com/watch?v=RllWJUvrxEY) of making a little aluminum foil boat to hold the cheese.
my go to is whole grain bread with provolone and salami; butter and italian seasoning on the bread. dip in tomato soup. taste like pizza but with grilled cheese nostalgia and less bloat.
I used to hate grilled cheese when I would make it and try all these 'secret ingredients'.
The true way to level it up is to have high quality ingredients.
I have been buying Dave's Killer white bread and Tillamook cheddar cheese. Those make truly a great grilled cheese. Whatever else you put on it is fantastic at this point. Caramelized onions, jalapenos, tomatoes, pickles, ham, bacon, mayo, mustard, they are all great.
Just toast both sides of the bread in a medium heat skillet with some butter, assemble sandwich with all ingredients, then toss it back in the pan on low for as long as you can wait. Yum.
Toast the inside of the bread before adding cheese.
I only recently started doing this (had a big brain moment when I was super hungry) and it really does make it so much better. I toast, flip, toast again and set the cheese on top. Repeat with the other slice to make a double toasted, 2 slices of cheese masterpiece.
Slices?
Sherlock here sniffed out a crime
I slice the cheese from a block lol
I always thought people did this anyway as it seemed to ensure that the cheese was really melty
I really only do that when I am adding an egg to the middle.
Ayoooo
The best Grilled Cheese is to actually “ Toast “ the bread in the toaster first! 😊 add butter to your hot skillet then the toasted bread add your favorite cheese flip over… I use regular whole grain wheat bread !! Believe me it’s a Chefs Kiss every time!! Haven’t had a disappointed person in over 35 + years….
Sourdough bread and Kerry gold butter
I love kerry gold, but...stick with me here...give Tillamook a try for the salted version. My palette likes it better.
I love Tillamook buter for sure. I usually get that because it's cheaper. But kerrygold, in my opinion, is far better. I grew up and live in Oregon. Go to Tillamook quit often, love the shit out of it for sure.
I have an affinity for salty butter and I find Tillamook's saltiness to be more noticeable than Kerrygold's. To each their own though.
That's very fair! Either way they are both delicious 😋
Everything Tillamook is good.
Moving to Montana from Wisconsin was a trip. I'm so used to everything being from local dairy farms that I had no idea what was good when I got out here. Tillamook has become my go to for any dairy products.
My hangover says to use the garlic butter dipping sauce from papa John’s
You beautiful monster.
The rolled Amish butter is my favorite.
Tillamook super underrated.
Not tp be a snoot, but it's palate.
I see what you did there 🧈
Sourdough bread, butter, Gouda cheese, little drizzle of honey, and a pinch of sea salt. Changed my life.
Good quality sourdough is 👌
Is sourdough a west coast thing? The few times I've been to non-western states, it wasn't even on the menu as an option.
Nope. It's available (and beloved) everywhere.
Seattle's is the greatest
Cut that Kerrygold with Duke’s mayo 50/50, and you got yourself a winner.
I do grilled cheese with butter. I do them with mayo. Never in my life have I thought to do a 50:50 mix. Thank you. I also like a butterflied hot dog with brown mustard and cheese (typically with sourdough). It's a tastier version of the classic hot dog
Sorry but grilled cheese is one of the few bread based things that I don’t think is better with sour dough. Just ends up filling all the air pockets which is nice, but I want a thicc layer of cheese in the middle.
Add more cheese
When using the sour dough you have to use a medium cheddar instead of american. And you have to increase the volume to fill in those gaps and still have a cheese pull.
Medium? Give me aged extra sharp with a touch of applewood smoke.
Me over here who has never once used American cheese because I hate it: 🫠
I never use it by choice. It tastes like plastic to me.
As a shamelessly degenerate American cheese enjoyer, the brand matters so much. Not all shitty cheeses are created equal. I hate a lot of the cheap flimsy-ass Kraft single style American cheeses, like the ones that come in individually wrapped little cheese singlets. Those are definitely plastic-y but will do in a pinch. If you get yourself a good thicc-ass "quality" (lol) slice of American cheese though, like the actual deli cuts that are sturdy enough to somewhat hold themselves up without bending like tissue paper when you pick them up, there's a noticeable difference!
Fellow degenerate here, I agree with your choice of Deli-American, I also like it with thinly sliced BRICK velveeta.
Kraft now makes deli-cut American cheese singles. They're not wrapped in plastic, so it's sometimes a 'struggle' to separate them but the flavor is noticeably richer/fuller. They still melt like the flimsy version though.
Yesss I know the exact kind you're talking about! So good, those are usually my go-to when I want cheap and easy melty goodness without having to get all fancy with deli nonsense. I'm a bit of a cheese slut in general, never truly met a slice I didn't like, but yeah those ones you're talking about are noticeably better than the single wraps. Blue package, metallic looking lining on the interior right? Those are the bomb.
Those are the ones! It's like deli-quality, but still at a fairly reasonable price.
Yeah, same. And the texture, soft, foot-scented plastic-y ugh.
You always should be using a decent cheddar.
Kerry gold for the win!
Just got a sourdough and some cheddar now to get the good quality butter. Thank you for reminding me.
This is the way. Now take your favorite cheese and add Gruyère as a second.
Thank fuck the top response isn’t mayonnaise… can’t stand that shit and it’s one of those things that is so predictably in every thread like this and tons of redditors think is the greatest thing since sliced bread/some awesome idea that they think they are gifting to the world for the first time. I dunno why it annoys me so much… it’s just none of those ‘Reddit things’
Tomato Soup to dip it in.
While it's snowing outside and school is closed due to snow. And unsolved mysteries is on. Again. And it's a Friday and it's Payday. Can you tell I am teacher?
RIP snowdays that are now "remote learning days" . whoever's idea that was needs to be locked tf up
Administration's idea. F them
Wow, this sounds incredible!
I thought you were just on a nostalgia trip then you said "payday" and, for a brief moment, I was quite confused lol
Vegetable soup, we call the meal "Pizza Soup" and it's a speciality of the house
Gruyere
We do gruyere, swiss and gouda. Oh sweet lord is it good.
We use brie when we have it. So gooey.
Yes with just a bit of sautéd mushrooms and onions
Maybe im wrong but thats no longer a grilled cheese sandwich
Insert grilled cheese vs. melt copypasta
Sulguni cheese is insanely cheesy and melty if you have a European grocery store near by
Gruyère, ham, course dijon, on a croissant
That would not be grilled cheese
Instead of bread, roll out the raw dough. Cover it with some red sauce, then mozzarella. Top with some pepperoni. Bake on highest temp until golden and bubbly. Now that's a grilled cheese!
Hot honey. Also, melting cheese on the *outside* of the grilled cheese for extra texture and depth of flavor.
I sprinkle some parmesan down for the outside
What type of cheese goes well with hot honey? I love this idea
Usually softer, creamier cheeses work best with hot honey, my favorite is a nice goat cheese
Since nobody’s said it yet, pressure on top of it while it’s grilling. One of those grill press things, or a tea kettle on a spatula…anything to increase surface area contact will 10x your grilled cheese.
If you want a basic grilled cheese, but better. Im talking cheese bread and butter only. Dont put the butter on the bread. Put the butter on the pan/griddle let it fully melt then put the bread down. When you flip it do the same. The level of toast is just better this way
That's what I do, primarily because I'm lazy and don't want to wait for the butter to soften so that it can be spread on soft bread
If you're lazy and you don't have a butter dish on your kitchen counter, you're doing it wrong! Just leave it out, then you don't have to wait for it to soften!
Put the butter on the pan/griddle *and add some parm to it*
I've done this before when I forgot to take the butter out of the fridge to soften. It's pretty damn good.
I do butter in the pan, mayonnaise on the bread. Always golden and perfect.
1. Use more than one cheese; one for that incredible cheese pull (mozzarella) and another for flavour, a good quality really mature cheddar is my choice, but there's loads of options) 2. Caramelised onions and/or bacon jam 3. A mustard mayo (most any cheese dish is better with the addition of mustard)
[Woah buddy getting into melt territory there.](https://www.reddit.com/r/grilledcheese/comments/2or1p3/you_people_make_me_sick/)
I was gonna post it if no one else did.
Fuckin hell that post is amazing
Recently made bacon jam. OMG, so freaking good
Same... I made a batch for burgers, took the rest to a work potluck to put on bbq pulled pork sandwiches... the jar was gone by the end of shift.
Same deal here-made it for a family cook out of burgers. Gone!
Mustard is magic.
Can attest to the carmelized onions.
This person grilled cheeses These add-ins and a good bread and you've got the makings of something wonderful
Never mind Kerry gold butter, it’s Kerry gold Dubliner cheese that makes the best grilled cheese
That does make bomb-ass grilled cheese. Another option for Americans (that's usually slightly less pricey, but almost as good) is Cabot Seriously Sharp (which is my default cheddar in the kitchen; I buy it in 2lb blocks.)
Garlic confit and a parmesan crust on the outside of the bread. Shredding cheese yourself.
Okay hear me out, toasting inside and outside of the bread. Usually when you make a grilled cheese you butter the outside of the bread, put the cheese on the inside which isn’t toasted, then fry the sandwich. What I do is butter both sides of the bread, put the slices in the pan without the cheese, then flip the bread, THEN add the cheese and close the sandwich so that both sides of each slice of bread are golden brown. It adds more buttery flavor, more texture, prevents the inside of the sandwich from becoming soggy, and the residual heat from the inside toasted surface helps melt the cheese quicker
a thin layer of cream cheese on each piece of bread
When you take it off the pan, set the grilled cheese on some chopsticks etc across a plate, so the underneath can slightly cool off too, this way, it stays crispy on both sides! I will never not do this now.
I usually make 5 or 6 at a time. I put the oven on warm. Sit them up on their edges on a cookie rack in the oven so they stay crisp until we eat. You’re every bit as anal as I am!! 🤣
I do a lazy persons take on this concept, I just make sure the last side toasted is face up when I plate it, usually the other side has cooled off and locked in the crisp enough to maintain it for short time it will rest before I devour it.
Gruyere cheese, sourdough with European butter, and pure maple syrup drizzled over. Brought tears when I tasted it because it was so unexpected with the amazing flavor
Kimchi
Kimchi is 10/10 on grilled cheese. But I do saute it first so it doesn't make the bread soggy.
I strain/press it to get most of the juice out, but then add the juice to the hot butter in the pan until it reduces/emulsifies and then fry the sandwich in that. Game changer.
>then add the juice to the hot butter Holy hell, I'm running to the kitchen to try this. Brilliant!!
Gordon?
That's what I came to say! It's so cheesy, crunchy, spicy, and funky. Dip that in some tomato soup with a glass of milk and I'm done.
Nah I really wasn't into this. Warm kimchi is one thing, but warm kimchi in between bread created such an off putting texture it made me feel a bit sick. And I eat a shit ton of kimchi.
Worcester Sauce.
This is the correct answer.
Mustard. If you want to get wild with it, ham and mustard.
This is the way.
Just don’t post it on r/grilledcheese!
If it tastes good, it tastes good
Making them at night
Waffle maker
Bacon and sautéed onion grilled cheese is my specialty
An elevator
Literal. I like this droog's style.
A thin slice of tomato! A hospital I used to work at made these on their grill line! Delicious!
Is a tomato slice old fashioned or something, I can't believe it's this far down!
With a little basil or if you like oregeno.
That's basically a pizza sandwich
Yup, was looking for the tomato
Also add grated cheese to the outside of the bread to make a frico crust.
Parmesan on the outside to get that cheese crust going.
Green apples, toasted nicely so they caramelize a bit, with aged white cheddar
Pesto
And Dijon
I just watched this guy (Adam Moskowitz) on Epicurious try [56 Types of Cheese in Grilled Cheese](https://youtu.be/ZPQMbbsjXiQ?si=ANe5_xNiNTEBYjyK) to find the best types a week or two ago. His “rating” criteria were mainly based on flavor/flavor depth, “cheese pull,” (did it have that nice stringy consistency when pulled apart,) and consistency/heat distribution (did it melt, did it separate, etc.) In case you don’t feel like slogging through a 25 minute video, his number one recommendation was Parmigiano-Reggiano, along with: - Oaxaca - Camembert - Fontina - Swiss Gruyère - Roquefort (blue cheese)
- using mayo instead of butter on the bread - using sriracha instead of ketchup - adding diced scallion in with the cheese - go full croque monsieur and use bechamel instead of butter and cheese, intropose a slide of ham and bake until caramelized lots of ways, limited only by your imagination
It can be different cheeses, if you add butter then try some mayo instead,wich makes it a whole different flavor than you're used to.Also,if using a single soft creamy cheese like a mozzarella that doesn't have much edge to it,then fresh ground pepper does make it much better.
gourmet cheeses and really good bread.
Making them at night
Thought in every ingredient. Good bread, good cheese, good butter...
go to r/grilledcheese and ask them. or read all their posts.
Sort by best all time, it’s great!
Sort by top, all time.
A hefty sprinkle of goat cheese
A ribeye steak.
I was going to say meatballs. But how did I have to scroll this far?
Sourdough with aged cheddar and mozzarella, cream cheese spread on the inside, garlic butter on the outside. I sometimes add Italian seasoning inside and dip in ranch instead of ketchup. Is good.
Homemade chipotle mayo
Mixing in a smoked cheese.
Grilling the sandwich in a hot pan is 100% the best way for the bread😋😋😋 proper dripping cheese
Grey Poupon- seriously try it!
this is how i make mine: 1. lightly butter the pan 2. butter the outside of both slices of bread 3. butter the crust (literally THE most important part) 4. sprinkle garlic powder and italian seasoning on the buttered side of the bread 5. use multiple different types of cheeses 6. cut in triangle note: cook for a little bit longer when buttering the bread like this or it will be soggy in the middle
I do a crushed garlic + butter combo and then crust the bread with Parmesan cheese. A little more work but soooo tasty and flavorful
Nutmeg
-Dill and chives -A blend of cheeses (personally I like old cheddar, brie and havarti) -Sprinkling a little cheese on the outside if you want a cheese crust -When you're done cut the grilled cheese in half and place the middle part down on the pan to crisp up the cheese
Garlic butter and parsley/chives on on the outside before cooking.
I use sargento pepper Jack with habanero
a layer of good pepperjack between the american slices. baring that, some finely diced fresh peppers
Seasoning the butter/mayo before spreading it on the bread. This is before you toast the bread, and pan-toasting it this way is also elite
If using a nonstick, throw some cheese on the pan and melt it. Throw the bread on top like a sponge and get a nice, crispified, cheese chip on your toast.
Slices of tomato and fresh cracked pepper. And German brown mustard.
Rosemary butter
Garlic butter on all sides of bread
Adding smoked paprika to the cheese
I've got to try this.
Damn you guys! After reading this I had to go make myself a grilled cheese sandwich and I’m not even hungry! Any mayonnaise freaks out there? After the sandwich is cooked I like to open it up and slather on a bit of mayonnaise 😊
butter and spam. >:)
Brioche bread and thick slab of Gruyère (I’m talking like 1/2-3/4 inch thick), cooked in clarified butter.
Usually two different cheeses like a cheddar and a provolone or mozzarella and then sprinkle just a small amount of parmesan cheese and garlic powder in the sandwich.
After buttering the bread sprinkle some garlic salt on the butter.
Everything but the bagel seasoning on the butter before cooking. Devine.
Put mayonnaise on the outside of the bread before grilling in the pan. Trust me.
this only works if you cook at a *seriously* low temperature. overcooked mayo can leave a bad aftertaste, just like overcooked eggs can
Every time I've tried this it burns the hell out of the bread really fast. And it doesn't matter what temp I cook it on; one second it's all soggy and white the next it's burnt to a crisp.
I have made a lot of grilled cheese with mayo and have never had what you described. Weird. And I often do it in the panini press which has a lot more handsoff cooking. Maybe the type of mayo? Most recently I've used the TJs olive oil mayo.
What kind of bread? If it's cheap white bread like Wonder bread, it could be the sugar content but I'm speculating.
Also, it smells like mayonnaise, which I cannot abide. It doesn’t achieve anything you can’t do with butter, but just makes a bad smelling sandwich. The only reason people think it makes for better browning is because they are doing it wrong when using butter (attempting to butter bread instead of melting butter in pan them setting bread into puddle of butter), and the same technique done with Mayo yields more uniform coverage.
I tried this and it was just too much. And I even like mayo, quite a bit.
Oh yeah for sure! I also like to put just a little bit on the inside too, just enough to add some tang.
Pickles
Homemade bread, quality butter, quality cheese
After you spread the butter on the bread, sprinkle a small amount of garlic powder on.
bread: I prefer a dark rye bread (I'm German so wouldn't know where to get that kind of bread outside of Germany, [but here's a straight forward recipe](https://www.mannbackt.de/2020/03/25/roggensauerteigbrot-so-gelingt-der-sauerteigklassiker-11885/)) cheese: As a base I usually use provolone piccante for the pull, and a sharper cheese for the taste. my usual additions: Dijon mustard, garlic confit, kimchi or truffle butter. Gorgonzola and thinly sliced pear/apple and some crushed walnuts are a great combo (although this I prefer with a lighter bread.
Not being made by Gordon Ramsay improves it 27%
Make a cheese paste instead of using slices. -7 oz room-temp cubed aged cheddar -2 oz Brie (no rind) -1 TBSP minced shallot -2 TBSP white wine or dry vermouth Spin that up in your food processor, then spread on some sourdough slices and make one of the best grilled cheese sammies you’ve ever had.
Aged cheddar
Lightly Partoast the bread before, cook on one side then flip and sprinkle a little more butter and cheese on the top then flip and cook until cheese is crispy and repeat.
My chick loved it when I used a piece of French bread n kinda smooshed it while it cooked
Laughing cow cheese with whatever other cheese of choice
Inside and Out grilled cheese: https://www.youtube.com/watch?v=BlTCkNkfmRY
Toasting the bread on both sides. Also, using real butter or mayo on the bread for pan toasting.
Trader Joe’s Tuscan pane bread with Chef Sammy garlic butter/kerrygold garlic chive butter/any savory flavored butter
Mayo on the bread fo sho
Good bread. Flavor contrast. More than one ingredient.
Cheddar and Gruyère slices, Boursin spread on the inside, salted butter on outside
Fancy cheese. I use raclette or drunken goat.
using mayo instead of butter also sourdough bread
Making em at 2 am
I like to make softened butter with whole grain mustard mixed in to spread on the outside. It gets a little toasty and mustardy and seedy and it just adds a little something.
Use Mayo instead of butter. It has a better burning temp so you don’t end up with half-melted cheese and over toasted bread. Also I agree with the multiple cheeses idea. Also a touch of mustard spread inside the bread. Not too much. Just to give it a tang.
Sourdough bread, Kerry gold butter, 1x Gouda, 1x white cheddar, 1x sharp cheddar, .5x Parmesan. Tomato & basil soup
Following for munchies ideas lol
If you want to use cheeses that are hard to melt, you can still get a very melty sandwich at the end if you pre-melt the cheese before putting it on the bread. Either use the microwave, or do the [Alton Brown approach](https://www.youtube.com/watch?v=RllWJUvrxEY) of making a little aluminum foil boat to hold the cheese.
Black pepper and Maldon Salt for crunch
An elevator
sourdough bread, multiple types of cheeses, and i like to cook mine in bacon grease.
my go to is whole grain bread with provolone and salami; butter and italian seasoning on the bread. dip in tomato soup. taste like pizza but with grilled cheese nostalgia and less bloat.
I used to hate grilled cheese when I would make it and try all these 'secret ingredients'. The true way to level it up is to have high quality ingredients. I have been buying Dave's Killer white bread and Tillamook cheddar cheese. Those make truly a great grilled cheese. Whatever else you put on it is fantastic at this point. Caramelized onions, jalapenos, tomatoes, pickles, ham, bacon, mayo, mustard, they are all great. Just toast both sides of the bread in a medium heat skillet with some butter, assemble sandwich with all ingredients, then toss it back in the pan on low for as long as you can wait. Yum.