If the ooey-gooey perfection of amazing grilled cheese sandwiches has always eluded you, this tutorial is for you!
- Sliced white or sourdough bread
- Softened butter
- Cheese of your choice, preferably NOT pre-sliced unless using American cheese; good choices include medium or mild cheddar, colby jack, pepper jack, American (the good-quality stuff from the deli counter at the grocery store), Havarti, and mozzarella. Good quality Swiss will melt, but sometimes this can be hit or miss–spend a little more for the good stuff.
- For each sandwich, you’ll need two slices of bread, about 1 1/2 ounces of cheese (more or less depending on your taste and how indulgent this experience is going to be) and about 2-3 teaspoons of butter.
- Heat a skillet or griddle to medium heat (about 300 degrees if you’re using an electric skillet.) Butter one side of each slice of bread.* Place the cheese evenly on top of one un-buttered side, then top with another slice of bread, butter-side up.
- When the skillet is hot, carefully place each sandwich on the skillet. Cook until the cheese is starting to get melty, the butter is smelling caramel-y, and the bread on the skillet side is golden brown.
- Using a pancake turner or spatula, carefully flip the sandwich. Cook for another 2-3 minutes or until the bread is golden brown and the cheese is completely melted (the cheese around the edges will look dark and oily right before it’s ready, then it will suddenly turn very light when it’s ready; also, if you pick up the top piece of bread, you’ll be able to feel that the cheese is melted through and holding the sandwich together. Cut each sandwich in half diagonally and you should probably serve it with creamy tomato or roasted red pepper soup.
- *If you’re using thick sliced bread, butter both sides of the bread. Toast one side of both slices, flip one side over, and while the other side is toasting, add the cheese and top with the other slice of bread, toasted side facing the cheese, then flip when ready.
- If you don’t have any soft butter ready, you can take a stick of cold butter and rub it generously into the hot pan before adding then bread, then again as you flip the sandwiches.
- If you want to add things in, these are a few of my favorites. If you’re using something big or substantial like lunch meat or tomato slices, put a slice of bread on each side to hold the sandwich together.
- *Tomato slices
- *Pickle slices
- *Deli ham, turkey, or roast beef
- Serving Size: 1