By James Ramirez

Article Posted: December 7, 2008  

10:40PM, CST
 

 

 

 

 

Here in this article today, I will show you how to get from start to finish in making a good grilled cheese sandwich

For Starters:
Bread (Any Bread, personal Preference)
Deli Cheese, American, None of that French, individually wrapped stuff.
Butter, lightly salted (I will be using Unsalted for this demonstration)
Pan and Stovetop......duh

 

American Cheese, about five days old.


And in a shortish manner of time, this will all be transferred into warm, cheesy goodness.

 

Step One:
Turn your stove to low power.

I know, it doesn't sound like much, but you need to have a good balance between brownness of the bread, and melty-ness of the cheese.

 

This cannot be accomplished on high-heat unless you do not use butter. Think of as catching bluegill on an ultralight, you don't chuck a spinnerbait on casting gear to catch them.

 

Step Two:
Slap a decent amount of butter onto the pan, It will sizzle.

On high-heat, you would end up with burnt butter chunks.

 

Step Three:
Take fork, and spread butter around.

Spread the butter around, so the bread can sit in the middle of it.

 

Step Four:
Plop your soon-to-be grilled cheese on the pan. Move it around to soak up the excess butter.

This is where you wait. It will take a few minutes to get toasty, but periodically check how the underside is coming along.

 

Step Five:
Under your discretion, take your grilled cheese off when you find the first side to be satisfactory to you. What I have here is textbook grilled cheese. Before starting on the other side, lay down a little butter and smear that around.

 

Step Six:
Notice how the burner is in the "off" position. This will allow you to prepare a beverage, plate, or whatever else you need. This is a crucial step if you want the cheese to be melty.



"This is Where it all comes together"

Grab a drink, a good DVD, and enjoy.


Easy guys, do not drool all over the keyboard.



Added by Chris:
"Just to add a little something to this *cough* amazing thread, I like to just butter the outsides of the sandwich before placing it in the pan instead of melting the butter in the pan and placing the sandwich into it. I find it makes the bread crispier and less soggy in the end while eliminating stickiness to the pan."

James: "Ill try that in the future"

Added by Mike:
"I actually like using Coby-Jack Cheese on a grilled cheese. And I agree with Chris, putting the butter on the outside of the bread(of the sandwich) in turns makes a better grilled cheese. And actually there are hundreds of different types of cheese that can make grilled cheese even better. I once made one with Feta Cheese, and Limburger Grilled Cheese with a nice ale is a great meal. Brie can also make a good grilled cheese too." 

 

James: "No."

 

* James Ramirez is our resident tackle review editor and Master of the Grilled Cheese.

More of his publications can be viewed at our on-line discussion forums.