Food 52 shows us how to make the perfect grilled cheese sandwich.
Man, does this ever make me hungry.
[Photo Credit: Allison V. Smith via MPD]
Arts and Culture
Far be it for me to question the pros, but my tried-and-true grilled cheese method is to start in a cold pan, use relatively low heat to avoid burns, and flip when the butter on the top slice starts to melt. A few peaks before a flip won't hurt, especially if there are non-cheese additions between the slices which can slow the "heat through to the top" process. I love grilled sandwiches. Thanks Alex - now I'm hungry, too. :-)
Nice technique and makes sense too. I think the key is: butter.
My daughter the chef (currently residing in Australia) tells me that you can never, ever use to much butter.
And I made the mistake of having a salad for lunch. Thinkin' grilled cheese for dinner! (The recipe calls for pretty fancy cheese.... I think that this is one time that Velveeta is fabulous.)
Can't go wrong with Velveeta here. No sir, you can't.
I keep butter in the refrigerator and am too impatient to wait for it to warm up, so I will usually throw the butter into the pan first, let it melt, and the put the bread in afterwards.
Another thing I like to do is to throw some shredded cheese on the outside of the sandwich. It makes things a little messier, but do it right and you get a nice cheesy crunch on the outside as well.
Bacon press. Or just another heavy pan balanced on top. Just like in Shawshank: pressure... and time.
4) Crunch? Mmm, sounds good.
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