The Best Grilled Cheese
Published by Stewart, Tabori & Chang
Although most people seem to have their own version of the “best” grilled cheese sandwich, this one defines grilled cheese as it was meant to be: crunchy bread and perfectly melted cheese.
Total Timeunder 15 minutes
Equipmentgrill, panini press
Five Ingredients or LessYes
Taste and Texturebuttery, cheesy, crunchy, savory
Type of Dishgrilled sandwich, sandwich
- 8 slices sourdough bread (¼ inch thick)
- 2 tablespoons butter, at room temperature
- 6 ounces best-quality cheddar cheese (orange or white), coarsely grated
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining 4 bread slices on top, buttered side up.
STOVETOP METHOD: Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.
SANDWICH MAKER METHOD: Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
2004 Laura Werlin