BEST BREAD TO MAKE GRILLED CHEESE RECIPES

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BEST-EVER GRILLED CHEESE RECIPE | BON APPÉTIT



Best-Ever Grilled Cheese Recipe | Bon Appétit image

After rigorous scientific testing for this best-ever grilled cheese, we’ve determined that sandwiches sliced in half on a diagonal actually taste better.

Provided by Alison Roman

Yield Makes 1 awesome sandwich

Number Of Ingredients 6

2 slices ½”-thick Pullman or other white bread
2 tablespoons mayonnaise
1 tablespoon unsalted butter
2 ounces thinly sliced American cheese or cheddar (about 4 slices)
Freshly ground black pepper
Campbell’s Tomato Soup (for serving; optional)

Steps:

  • Place bread on a cutting board and spread mayonnaise over top side of each; this is key to a golden, delectable crunch. Heat a small skillet (nonstick, ideally) over medium. Slide in half of butter. When it melts, place 1 slice of bread, mayonnaise side down, in skillet; top with cheese; season with pepper. Top with second slice of bread, mayonnaise side up. When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet. Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don’t smash it. Cook until second side is golden brown and cheese is melted. Eat immediately, preferably with soup.

GRILLED CHEESE SANDWICH RECIPE - NYT COOKING



Grilled Cheese Sandwich Recipe - NYT Cooking image

The trick to great grilled cheese sandwiches isn’t in the ingredients, but on the stove. Achieving a golden, crusty outside and oozy inside takes a little patience: if the heat is too high, the outside will scorch before the cheese melts. Cooking the slices separately at first gives the cheese a good head start. There’s no need to search out artisanal loaves or local cheese (though they won’t hurt), but definitely do not use homemade mayonnaise. Mustard, chutney or even strawberry jam (believe it) can be dabbed on the cheese as it melts, or add ham, prosciutto or slices of apple or tomato (drain on paper towels first). You can use any melting cheese, such as American, Muenster or Swiss, but not too much: part of the perfection here is in the proportion of bread to cheese.

Provided by Julia Moskin

Total Time 15 minutes

Yield 1 sandwich

Number Of Ingredients 4

2 slices bread, either soft sandwich squares or large peasant-style slices, not more than 1/2 inch thick
Butter
Mayonnaise
1 to 2 ounces grated cheddar (or other cheese), depending on size of bread

Steps:

  • Heat a heavy pan over medium-low heat.
  • Thinly spread one side of each bread slice with butter. Spread the other side of each slice with mayonnaise and place the bread, mayonnaise-side-down, in the pan. Divide the cheese evenly on top of the buttered slices. Adjust the heat so the bread sizzles gently.
  • When the cheese is about halfway melted, use a spatula to flip one slice over on top of the other, and press lightly to melt. Keep turning the sandwich, pressing gently, until the sandwich is compact, both sides are crusty, and the cheese is melted.

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GRILLED CHEESE RECIPE BY TASTY
The secret to a perfect grilled cheese recipe? Mayonnaise! (No, really, it makes the outside crispier and tangier.) Spread butter on one side of each bread slice and mayo on the other. Sandwich the cheddar slices between the buttered sides, leaving the mayo sides on the outside. Fry for a few minutes until golden, dip into a bowl of tomato soup, and resolve to never make a grilled cheese without mayo ever again!
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Calories 1895 calories per serving
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