A grilled cheese sandwich shouldn’t be difficult, but there are ways to make it amazing. This post is going to show you simple ways to make that perfect grilled cheese sandwich where the bread is golden on the outside, and the cheese is not only beautifully melted on the inside, but actually stays melted for a longer period of time.
Grilled cheese sandwiches can either bore your brains out, or they can absolutely blow you mind! And the grate thing is (pun intended) that you only need to apply a few basic principles to make a cheese sandwich really good.
So what are we trying to achieve here? Well, that’s easy. Golden and crunchy outside on the bread. And a soft, gooey melted cheesy inside.
I love using multiple cheeses for my cheese sandwiches. For this recipe, I used Edam, mozzarella and goats cheese. All 3 of them play different rolls. One is light in flavour and has that stringy texture, one is soft and buttery and one is nice and creamy. They are all great melting cheeses, meaning they melt easily and stay melted for a longer period of time. Other examples of great melting cheeses are the classic cheddar, fontina cheese, provolone cheese, Gouda cheese and Gruyere cheese.
It’s also a good idea to grate the cheese as it will melt quicker as you grill your sandwich. Thick slices of cheese will still work, but will take much longer to melt.
Remember to serve your grilled cheese sandwich right after you take it off the griddle pan. The longer you wait to serve the sandwich, the cooler the cheese will be and when it get’s too cold, it will be chewy rather and nice and melty.
Buttering the bread
Don’t just butter the inside, butter the outside too. The outside of the bread is the area where everyone can see what’s going on, so achieving a nice colour is important. I don’t like to smother my bread in butter, just a light coating is enough to make that outside nice and crunchy and golden.
You can use any type bread you want, but my personal favorite is a nice quality loaf of sour-dough bread. It just toasts so nicely on the griddle pan.
Oh, and another key point, the thicker you cut your bread, the longer the cheese will take to melt. So be careful because if you cut your bread too thick, it can take a long time for the heat to reach the middle in order to melt the cheese and you may end up burning your bread. I recommend slicing the bread about 1/2 an inch thick.
Not too hot!
We aren’t cooking a steak here. Pre-heating your griddle pan on a screaming high heat is another great way to burn your bread before the cheese gets a chance to melt. Keep the heat at around medium and keep checking the colour of the bread. Don’t be afraid to flip your sandwich multiple times if need be.
Room temperature ingredients
If both the bread and the cheese come straight from the fridge, the bread will just take longer to brown, and the cheese will again, take longer to melt. However, if those 2 ingredients are at room temperature, they are just so much easier to work with. So take the bread and the cheese out of the fridge first, then get everything else ready.
Thanks for checking out my blog. I hope this grilled cheese sandwich rocks your socks off. Feel free to experiment with different cheeses and if you try a different technique that I didn’t mention in this post. Don’t be afraid to leave a comment down below because I would be interested to read about it.
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Gooey Grilled Cheese Sandwich
- Sour dough bread use a serrated knife to cut 4 nice slices
- Approx. 30g of butter just for buttering the bread
- 50 g Edam cheese grated
- 50 g shredded Mozzarella
- 30 g of goats Cheese
- 1 jalapeno de-seeded and finely chopped fine
- 3-4 sprigs of fresh oregano leaves picked and roughly chopped
Put your Edam cheese, mozzarella, chopped oregano and chopped jalapeno in a bowl, then crumble in the goat's cheese and mix together.
Lightly butter both sides of the bread.
Put a nice generous layer of your cheese mixture on two of the slices of your buttered bread. Then place the other 2 slices on top.
Pre-heat a griddle pan on low-medium heat (or if you don't have one you can just use a frying pan). Then add your sandwiches to start toasting them.
Spend a few seconds just firmly pressing down on the sandwich just to flatten it a bit but don't squash it.
After about 2-3 minutes, until the bread has gone golden brown on the first side, flip the sandwiches and the toast off the other side for the same amount of time. Make sure you check to see that the bread is golden and the cheese has melted, then take the sandwiches out of the pan and transfer to a board. Cut through the sandwiches diagonally, then serve asap while the cheese is still hot and melted inside.
- Waiting for the bread to come to room temperature before making your grilled cheese can really help you get a better result.
- Grating the instead of slicing it allows it to melt a lot more easily.
- Use a great melting cheese like edam cheese or mozzarella.