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Have You Mastered the Perfect Grilled Cheese?

April 4, 2012

Making the perfect grilled cheese is easy with a few simple steps.

A few simple tricks can help a popular comfort food—the grilled cheese sandwich—come out perfectly.  For example, brush the tops of your bread with ultra soft or melted, unsalted butter for even cooking. Using quality bread is important, too. You should shred or grate cheese when it’s cold (easier to handle) but cooking cheese at room temperature is best for quick melting.  Always cook on medium-low heat and, if available, use a non-stick skillet.  After the first “flip,” press with a tool, like a spatula, heatproof plate or cake pan to get that crispy, golden-brown crust. It’s that easy to make perfect grilled cheese, every time.

Here are some gooey-delicious combinations to consider:

  • Fresh chevre (a soft, unripened goat cheese) and thin sliced beets (roasted in balsamic honey vinegar) on multi-grain bread
  • Brie (cow’s milk or use a triple crème goat brie) with cooked crumbled prosciutto and fig jam, on soft sourdough
  • Jarlsberg, sautéed mushrooms, onions and orange marmalade on baguette
  • Cheddar, apple and bacon on white

Live in Reno? Make sure to stop by Gourmelt for one of their signature grilled cheese sandwiches!

“GourMelt Grilled Cheese Truck is bringing hot, melted goodness your way! Our goal is to bring restaurant quality food to your location. We specialize in gourmet grilled cheese sandwiches with many different melts to choose from, daily specials, sweet melts, homemade tomato soup, and more.  We will fill your belly and melt your heart!” — Jessie Wantes and Haley Wood, owners, GOURMELT

 Join Gourmelt on Facebook and Twitter!

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16 Comments leave one →
  1. April 18, 2012 2:39 pm

    Mmmm, all those grilled cheese combos sound amazing! My tip for the perfect grilled cheese is actually to use mayo instead of butter on the outside of the bread. I read about this on a blog a while back and it works really well – harder to burn, easier to spread, and tastes delicious! I also like to add a bit of pesto to my grilled cheese sammies when I’m feeling fancy. :)

  2. Trezlen permalink
    April 18, 2012 3:45 pm

    When I make my grilled cheese with add-ons, I can go a little bit crazy with the amount I add. One technique I’ve developed to overcome this is to start cooking the sandwich open-faced and cover with a top, to make sure the fixins get warm and the cheese melt.

  3. nbuergers permalink
    April 18, 2012 4:13 pm

    I made a grilled cheese with caraway cheddar and mustard on rye bread. Sounds a bit odd, but was fantastic!

  4. Jeffrey L. permalink
    April 18, 2012 5:19 pm

    When I make grilled cheese at home I usually empty the fridge of all the things that are close to spoiling including meats, cheeses and vegetables. The wife and I love them, the kids just want cheese.

  5. Kari M. permalink
    April 18, 2012 9:41 pm

    I’ve started using mayonnaise instead of butter on the outside of my grilled cheese. It gives it just the right extra zip.

  6. Brighid permalink
    April 19, 2012 12:36 am

    I use a seasoned cast iron griddle and a bacon press when I make grilled cheese sandwiches. Melted cheese doesn’t stick to the griddle and the press makes sure that my sandwich sticks together!

  7. Kristin permalink
    April 20, 2012 4:08 pm

    I am pretty simple.. but i like to use a good but moist bread.. I also really like a grilled cheese and pesto sandwich.. :)

  8. Renata permalink
    April 21, 2012 4:52 pm

    Smoosh an avocado in the middle of the cheese!

  9. michele malone permalink
    April 22, 2012 1:47 am

    I think no matter the bread or cheese you’re using, it’s important to have the skillet at a good hot temp to brown the bread quickly. also, let it rest before cutting or all the cheese will just run right out.

  10. Georgina permalink
    April 22, 2012 8:27 am

    Mix different cheese slice flavors together and you get a delicious mixture of all kinds of melted goodness!

  11. anne hill permalink
    April 23, 2012 12:07 pm

    ok that looks really really good. i love jarlsberg best when it’s slightly melted. i also like it with artichoke & mushroom!

  12. Kathleen Conner permalink
    May 2, 2012 6:13 pm

    My tip is to use a good quality butter–it makes all the difference!

Trackbacks

  1. Grilled Cheese Sandwich with Jarlsberg Fondue, Ham & Tomato from Dara at Cookin’ Canuck. « Jarlsberg USA: The Blog
  2. Grilled Cheese and Jelly Sandwich with Caramelized Onions and Bacon from Megan of Megan’s Cookin’ « Jarlsberg USA: The Blog
  3. Jarlsberg Grilled Cheese with Arugula and Truffle Oil from Jennifer of Keep It Simple Foods « Jarlsberg USA: The Blog
  4. Grilled Cheese with Tomato, Avocado, Bacon, and Arugula | Good Life Eats

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