Grilled Cheese Please.

Thank you Washington Post for giving your readers a few helpful tips to perfecting one of my favorite foods of all time… The Grilled Cheese Sandwich!


  1. Make sure your butter is at room temperature so you can easily spread it on your bread slices without tearing them. Use salted butter if you have it. Those salt crystals provide additional flavor. Years ago I learned that mayonnaise makes a pretty good alternative to butter. (Be advised this will add milligrams of sodium.)
  2. Use about two ounces of cheese for a standard-size sandwich. Slice your cheese very thinly or shred it on the large-hole side of a box grater. The shredded cheese melts the best, but it can sometimes fall out of the sandwich when you’re transferring it from work surface to pan. In some cases, as with fresh mozzarella, the cheese may be too soft to shred, so thinly sliced is the way to go.
  3. Don’t slice the bread too thickly or the cheese won’t melt well and the sandwich will not come together in that perfect crisp-oozy union — somewhere between 1/4-inch and 1/2-inch works best.
  4. Use a nonstick or well-seasoned cast-iron pan. Either option will give you bread that is beautifully browned and a little crisp. Take care to regulate the heat under the pan, especially if you’re using cast-iron. Medium-low is a good temperature for nonstick, and medium-low to low is best for cast-iron once the pan has heated up. Always use a spatula to check the underside of the sandwich as it is cooks.
  5. Cover the pan. The captured heat will help the cheese to melt.

And finally, chow down! Now I’m hungry. =)


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