Crafting a satisfactory grilled
cheese requires minimal effort, yet achieving greatness with this beloved
sandwich demands a bit more consideration. While the typical grilled cheese
entails a simple trio of ingredients, making thoughtful selections is key.
Contrary to the assumption that gourmet always surpasses, the secret lies in
understanding how to harmonize ingredients for a grilled cheese that transcends
the ordinary.
To unlock the secrets of the finest grilled cheese, we sought insights from chefs who generously shared their tips and tricks.
Butter Bliss Unconventional Delights That May Just Outshine the Classic
While the traditional approach
involves buttering bread for grilled cheese sandwiches, a faction of grilled
cheese aficionados contends that mayonnaise surpasses butter. Josh Archibald,
executive chef at Tillamook Creamery in Tillamook, Oregon, advocates for mayo,
claiming it "helps crisp up the bread
and gives it a savory, almost crouton-esque crunch" that surpasses
butter. For optimal results, he suggests generously applying the mayonnaise,
ensuring full coverage to the edges.
Another alternative to butter is
olive oil, as endorsed by chef Lisa Dahl of Dahl Restaurant Group in Sedona,
Arizona. She attests that olive oil imparts a delightful crispiness and a
buttery taste without the risk of burning.
In contrast, Laura Werlin, author of the cookbooks "Great Grilled Cheese" and "Grilled Cheese, Please!"—who has spent years perfecting over 100 grilled cheese recipes—remains a staunch advocate for butter. She contends that butter not only crisps the bread effectively but also brings richness to the entire sandwich. Werlin specifically favors salted butter, emphasizing that the bread in a grilled cheese sandwich must be seasoned.
Should You Smear the Bread or the Pan?
According to Werlin, when it comes
to crafting the perfect grilled cheese, there's no room for doubt: "There's no doubt in my mind that the bread
should be buttered before laying the sandwich in a hot pan." She
elaborates that butter is more effectively distributed over the entire sandwich
when applied beforehand. To achieve this, she recommends using room temperature
butter, which can cover a whole slice without tearing the bread.
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| Spread the butter evenly on the bread for an even, golden crust |
Werlin acknowledges that it might be more convenient to throw butter in the pan and let it melt before adding the bread. However, she warns that this method can lead to excessive butter usage, resulting in a sandwich that borders on a fried sandwich, not grilled, especially if you end up using half a stick of butter for each sandwich.
Critical Art of Wisely Selecting Your Cheese
Werlin emphasizes that when it
comes to selecting cheese for grilled cheese, "the sky is the limit." However, she cautions that not all
cheeses behave the same way. While taste largely depends on personal
preference, achieving the desired gooeyness in a grilled cheese requires a
strategic approach.
To strike the right balance of
flavor and achieve the classic grilled cheese "pull," Werlin
recommends mixing cheeses. Hard cheeses like parmesan won't become oozy, and
soft cheeses like brie, fresh goat cheese, or blue cheese become softer and
creamy but not gooey. For the coveted pull, Werlin favors Comté, a type of
cheddar, and often combines it with a hard or soft cheese for the desired
flavor and consistency.
For those opting for supermarket
cheese, Werlin suggests medium or sharp Tillamook Cheddar for its classic
orange color and perfect melting qualities. She also appreciates Jasper Hill
Farm's Alpha Tolman and Uplands Cheese Company's Pleasant Ridge Reserve. Werlin
advises against using expensive cheeses for grilled cheese, as upscale artisan
cheddars can separate and become gritty when melted.
Archibald shares Werlin's penchant
for cheese blends and favors a mix of medium white cheddar with sharp cheddar.
According to him, the medium white cheddar contributes excellent meltability,
stretch, and ooze, while the sharp cheddar adds bright and tangy notes.
Dahl adds a crucial note, cautioning against overloading with cheese. She stresses the importance of balance, as the flavors from the bread should blend harmoniously with the cheese.
Choosing Only the Finest Breads
While artisan breads may be
delightful and well-suited for toasting, Werlin leans towards simplicity when
it comes to crafting the perfect grilled cheese sandwich.
For Werlin, the key factor is texture.
She explains, "If the bread is
rustic and firm, it doesn't produce the same soul-satisfying result as a bread
that succumbs to the heat of the pan and cheese but maintains its structural
integrity just the same."
Her go-to choice for grilled cheese
is "store-bought"
sourdough. Although not as crusty as artisan bakery-made sourdough, Werlin
appreciates the slightly sour flavor that cuts through the richness of the
sandwich. Additionally, sourdough's numerous crannies are ideal for absorbing
the flavors of the other grilled cheese ingredients.
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| A panini press is great and will give you the lines seen above, but it's not necessary |
Dahl, on the other hand, favors "fabulous, good-quality grainy bread" to add an extra layer of texture. She particularly enjoys using Dave's Thin Slice Multiple Grain Bread, noting that it contributes a unique hint of sweetness to the grilled cheese.
Perfect Pan Method for a Cooking Revelation Like No Other
While some opt for a panini press
or specialized equipment, Werlin relies on a nonstick pan, a lid, and a spatula
to achieve grilled cheese perfection.
Her technique involves placing the
buttered sandwich in a preheated pan, covering it, and allowing the underside
to turn golden. After flipping, a gentle press with the spatula and covering it
again ensures an even golden color on the other side. Turning the sandwich once
more, another press, and cooking uncovered for about 30 seconds result in a
crisp, melty grilled cheese without becoming soggy.
For those without a lid, Archibald suggests a "low and slow" approach. Regular turning and flipping give the cheese ample time to melt fully, while gently pressing the sandwich ensures an even, golden brown toast on the bread. This method guarantees a gooey and thoroughly melted cheese inside the sandwich.
Elevate Your Dish to Unprecedented Heights
Elevating your grilled cheese
experience can be achieved by incorporating an extra ingredient. According to
Werlin, "Add-ins like bacon, tomato,
apple slices, jams, chili crisp, kimchi, and pretty much anything taking up
space on your refrigerator door or in the back of your pantry will likely
enhance a grilled cheese sandwich." She particularly favors crunchy
ingredients that provide a delightful contrast to the gooey texture of the
cheese.
Dahl opts for a light layer of
honey mustard on the inside of the bread to introduce sweetness and spiciness
to her grilled cheese. Additionally, she enjoys adding a slice of honey-baked
ham for an extra flavor dimension.
When considering add-ins, Werlin
advises that "less is more."
Opting for a single add-in per sandwich ensures a balanced and harmonious
combination of flavors.
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