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my grilled cheese sandwich

In technique on October 4, 2012 at 12:21 am

if you ask me, there’s really nothing better than a great grilled cheese sandwich.

everybody makes their’s a little differently, but here are ten tips for my perfect grilled cheese.

1. swiss cheese, and only, ever swiss cheese. cut into thin slices so it melts nicely.

2. a nice hearty wheat or whole-grain or oatmeal bread that comes in a traditional sandwich loaf shape. trying to fit your cheese on an irregular-seized piece of bread means you risk some dripping out!

3. mayonaise. just a little shmear on the inside of both pieces of bread. preferably hellmann’s.

4. relish! i absolutely could not eat a grilled cheese sandwich without relish. preferably heinz. the relish should go between two thin layers of cheese.

5. make sure your frying pan in on medium-low heat so that it melts the cheese inside before getting the outside too brown.

6. my mom used to butter the outsides of the bread, but during my (short-lived) vegan phase, i decided i liked using a thin layer of olive oil in the pan instead. it really fries up the outside nicely and makes it super crispy. mm! make sure you add a little more when you flip the sandwich, because the first side probably soaked it all up.

7. use the back of a spatula to press the sandwich a little as the two layers of cheese melt together through the layer of relish.

8. making more than one? place the done one on a cooling rack on a cookie sheet in a 200 degree oven to stay warm and melty while you cook the others. no one wants a cold sandwich…

9. a grilled cheese sandwich must always be cut diagonally.

10. ideally, the perfect grilled cheese sandwich is served with one or more of the following: tomato soup, a glass of milk, carrot sticks, apple slices, cornichons.

as you see in the top picture, for the meat-eater in my house, i added some pieces of prosciutto and used grainy mustard instead of mayo/relish. we all make compromises for the ones we love.

what’s in your perfect grilled cheese sandwich?

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  1. i’m with “him” mustard and mayo, no relish. blend of cheddar and american. definitely tomato soup.

  2. i love hearing from you and knowing you follow the blog! :)

  3. put the mayo (of course, Hellman’s), just a light smear, on the outside – browns so nicely

  4. cabot 50% fat free cheddar on a solid whole grain makes me feel “healthy”, but sometimes american on white is kind of awesome (and you can dip it in ketchup).

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