Classic Grilled Cheese Sandwiches
You might not think you really need a recipe for a grilled cheese sandwich, but the technique and the ingredients you choose can make all the difference between a good sandwich and a great sandwich. We wanted to make the perfect grilled cheese sandwich. Here’s what we discovered:
- Butter the bread, not the pan. Spread melted butter on the exterior of the bread for the most even browning.
- Cook the sandwiches over medium-low heat so that the cheese melts evenly and the bread browns deeply.
- Press the sandwiches down with a cake pan—mimicking a panini press—for the crispest crust.
- Blend sharp-tasting cheddar with smooth-melting Monterey Jack for the best combination of flavor and texture.
In the test kitchen, we like the tang of sharp cheddar tempered by the mild, smoothly melting Monterey Jack.
1 1/3 cups grated sharp cheddar cheese
2/3 cup grated Monterey Jack cheese
8 slices hearty white sandwich bread
4 tablespoons unsalted butter , melted
1. Combine cheeses in bowl. Brush top side of each slice of bread with melted butter. Flip 4 slices over, sprinkle with cheese, and compact cheese lightly with hand. Cover with remaining bread slices, buttered side up.
2. Heat large nonstick skillet over medium-low heat for 1 minute. Place 2 sandwiches in pan and weight with round cake pan, pressing lightly. Leave cake pan on top and cook until first side is golden brown, 3 to 5 minutes. Flip sandwiches, press again with cake pan, and cook until golden brown, about 2 minutes. Repeat with remaining 2 sandwiches.
Cooking For a Crowd:
Grilled cheese sandwiches are best cooked two at a time. If you want to keep the first batch hot, place a baking sheet in the oven and heat the oven to 250 degrees. When the first batch is done, slide the sandwiches onto the hot baking sheet to keep them crisp and warm.
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