The grilled cheese is a sandwich that has comfort food written all over it and is an all-American favorite. The grilled cheese you should be making consists of perfectly golden-brown bread and melty cheese. To get a supreme sandwich, here are some tips.

Grilled cheese sandwiches were very popular during World War II, and Navy cooks were instructed to prepare “American cheese filling sandwiches” by government-issued cookbooks.

The actual term “grilled cheese” did not make an appearance until the 1960s. Before then, it was referred to as a “melted cheese” or a “toasted cheese.”

Have you ever burned the bread before the cheese melts? This happens when your heat is too high, and your pan is too hot. Or possibly you were distracted during cooking. Start in a cold pan. This allows the pan to heat up slowly, ensuring that the heat is evenly distributed as the cheese melts and the bread develops the perfect crunch and color.

Pick The Bread

The bread should have a tight crumb. Avoid thick slices, which will make it harder for the cheese to melt. As much as I love hole-ridden bread, you don’t want the cheese to ooze onto the pan and burn.

The Spread

Many cooks like to use mayo instead of butter. It is easy to spread on the bread, and it has a higher smoke point than butter. Mayo gives the crust perfect golden crispiness – try it! If you insist on using butter, at least make sure it’s softened to room temperature for optimal spreadability. You can even mix butter and mayo together. It is also vital to have a thin layer of spread with an adequate coverage to the edges of the bread.

Spice It Up

Almost every good recipe calls for appropriate seasoning. Basil, chili flakes, chives, garlic powder, Italian seasonings, pepper, parsley, and tarragon all go well on a grilled cheese sandwich. Just add a sprinkle of any herbs or spices to the bread before you cook the sandwich. The recipients of your grilled creation will be in awe. They’ll also probably wonder why they never thought to try it!

Say Cheese!

A great grilled cheese uses melting cheese. Use a blend of grated cheeses for the best flavor. Shredded cheese melts more quickly than sliced cheese. Brie, Emmental, fontina, Gouda (red wax), Gruyere, Havarti, manchego, Monterey Jack, mozzarella, and provolone are white melting cheeses. Mild or medium cheddar is the classic cheese flavor. If the cheddar is too sharp, the cheese separates, and you will have a greasy sandwich. Consider a higher quality deli American cheese.

Fillings

Although a grilled cheese sandwich does not need additional fillings, be careful about what is chosen. Grilled cheese sandwiches can be served with bacon, peak-season tomato, and various other additions. If the filling is watery, the sandwich becomes soggy. Some fillings will need to be cooked before adding it to the sandwich, such as bacon, mushrooms, and onions. I have seen some very creative recipes using bread and butter pickles, Dijon mustard, caramelized onions, chutney, deli meats, fig jam, kimchi, olive tapenade, pesto, pickled peppers, pickled red onions, roasted peppers, sauerkraut, spicy tomato jam, seafood, thinly sliced fruit, and such.

When you add a filling, put it in between two layers of cheese, so the cheese holds the filling when it melts. If you put the filling on top of the cheese, then that piece of bread won’t stick, and the sandwich is a disaster when eating it.

Low And Slow

Set the heat on medium-low. At this temperature, the bread will crisp up slowly. This allows the heat to penetrate the cheese and melt it evenly without burning your bread.

Press Down

Make a grilled cheese crispy by firmly pressing the sandwich with a spatula or heavy pan while it cooks.  If you have a panini press or grill pan, use it.

Grilled cheese sandwiches are versatile. You have the ability to elevate this simple comfort food to a whole other level of gourmet. Put your skills to use, go to the kitchen, start experimenting by mixing and matching cheese blends, adding fillings, and using various types of bread.

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator