The rich, gooey, sandwich is always a winner.
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There’s no better sandwich than a perfect grilled cheese. Truly. The crispness, the gooeyness, the overall satisfying richness of each bite… grilled cheese reigns supreme. It just needs to be made correctly. And it’s not hard!
“The key to perfection is the timing of bread getting toasted to golden brown, and cheese melting into an ooey gooey texture match,” says Megumi Takahashi from the Kraft Heinz Culinary Team. Takahashi prefers an electric griddle because the temperature can be set, and to help grill multiple sandwiches all at once. Setting the griddle to 350 degrees for two minutes on each side is her trick, but a skillet works too. “If you’re using a cast-iron skillet, it’s best to preheat the skillet over medium-low heat so that the skillet is evenly heated without getting too hot. You don’t want to end up with burnt bread before cheese gets the chance to melt into perfection,” she says. Nonstick skillets work as well.
To serve, you’ll want to cut your grilled cheese, for that beautiful cheese pull moment. Cut it into rectangles or triangles, or, if you’re feeling creative, Takahashi suggests making bite size sticks, (perfect for kids or party bites) or cutting the sandwich into little cubes to use as croutons on tomato soup.
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When it comes to grilled cheese, the options are endless. Here’s how to make it correctly:
How to Make Grilled Cheese
Start by getting all your ingredients ready. For each grilled cheese, you’ll need two slices of bread, at least 1 tablespoon of butter, and 2-4 slices of cheese (depending how gooey you like it). American, Cheddar, Swiss, muenster or Gouda all work well—feel free to mix and match your cheeses. Anything of medium consistency (not too hard, not too soft) will work well.
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Over medium heat on the stove, preheat your cookware of choice—cast-iron skillets, stainless…
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