Patrick Oconnell
There's nothing more comforting than a grilled cheese sandwich, but it's easy to end up with a disappointing, soggy sandwich. The secret to a great grilled cheese is a crispy exterior and a gooey, melted cheese centre. To achieve this, the key is to cook the sandwich slowly over low heat, giving the cheese time to melt as the bread crisps up. It's also important to use a good-quality bread that won't easily turn soggy—a nice, crusty sourdough or a substantial Italian or French bread is ideal. Butter is essential for achieving the perfect crispness, and some cooks even recommend adding mayonnaise to the bread before grilling.
Characteristics of a Crispy Grilled Cheese Sandwich
| Characteristics | Values |
|---|---|
| Bread | Sourdough, crusty French or Italian bread |
| Cheese | Cheddar, Swiss, jack, mozzarella, Gruyère, or any cheese that melts well |
| Other ingredients | Crisp bacon, thinly sliced apple, caramelized onion, prosciutto, jam, roasted tomatoes, fresh herbs |
| Cooking method | Cook on a pan on the stove, using a skillet or frying pan |
| Temperature | Medium-low heat |
| Cooking time | 4-6 minutes or until golden brown and cheese is melted |
| Cooking technique | Butter the bread, add cheese, cook until lightly browned, flip, and cook until cheese is melted |
| Presentation | Let the sandwich rest on an elevated platform to avoid a soggy underside |
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What You'll Learn
Use good, crusty, substantial bread
The bread is the star of a grilled cheese sandwich, so it's important to choose the right one. Using good, crusty, and substantial bread will ensure your grilled cheese sandwich has the perfect crispness. Avoid soggy, soft sandwich bread. Instead, opt for a loaf of crusty bread with a substantial exterior and a bubbly interior, such as sourdough, ciabatta, or a baguette. Sourdough is incredibly versatile and pairs well with a blend of mild and extra sharp cheddar. If you want to elevate your grilled cheese, try using a nutty multigrain bread, which boosts the flavor and fiber of your sandwich.
Thick slices of bread are ideal for grilled cheese sandwiches. They provide a good base for the cheese and ensure the sandwich isn't too squishy. If your bread is too thin, the cheese may overwhelm it. However, be careful not to choose bread that is too thick, as this will prevent the cheese from melting properly. You also want to avoid bread that is too soft, as it will get squished by the cheese.
The type of bread you choose can also add a unique flavor to your sandwich. For instance, ciabatta and baguettes have a crusty exterior that gives your sandwich a nice, crispy texture. Cranberry walnut bread adds a touch of sweetness that pairs well with rich and savory cheeses. If you're feeling indulgent, airy and buttery brioche is a decadent choice, especially when paired with mild, melty young gouda or thin slices of brie and raspberry jam.
When making a grilled cheese sandwich, it's important to toast the bread properly. This will give your sandwich that desirable golden brown color and crispy texture. To achieve this, heat a nonstick or iron skillet over medium-low heat. Spread one side of each piece of bread with softened butter and sprinkle with grated cheese. Place one slice butter-side down in the skillet, add your fillings, and then place the other slice on top, butter-side up. Cook until the sandwich is golden brown and crispy, then flip and cook the other side until the cheese is melted.
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Avoid a steamy underside
To avoid a steamy underside when making grilled cheese, it is important to let the sandwich rest in an elevated position for a few minutes before slicing into it. This allows steam to escape without sogging out the bottom side. You can set the grilled cheese on a wire rack or use a setup like chopsticks placed underneath to elevate the sandwich. This extra step not only avoids a steamy underside but also lets the cheese cool down slightly, preventing it from oozing out of the sandwich too quickly.
When making grilled cheese, it is essential to use the right type of bread and cheese. Good, crusty, and substantial bread, such as sourdough or crusty French or Italian bread, is recommended. The bread should be coated with butter, mayonnaise, or a combination of both to achieve a buttery crisp and crunch. It is important to use enough fat to completely coat both slices of bread to avoid dryness and uneven toasting.
For the cheese, varieties that melt well are ideal. This includes cheeses like American, Swiss, Monterey Jack, cheddar, or fontina. Grated cheese is preferable to sliced cheese as it melts more quickly and evenly, ensuring the bread toasts and the cheese melts simultaneously. A generous 1/4 cup to 1/3 cup of cheese is recommended for the perfect balance of toasted bread and melted cheese.
It is also crucial to cook the grilled cheese at the right temperature. Cooking at high heat will result in burnt bread and unmelted, undercooked cheese. Instead, using low to medium-low heat is recommended. Cooking the sandwich slowly allows the cheese to melt in synchronicity with the bread toasting, ensuring a crispy exterior and a gooey, melted center.
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Use freshly grated cheese
To make the perfect grilled cheese sandwich, it is highly recommended to use freshly grated cheese. Freshly grated cheese melts quicker and more evenly than sliced cheese, ensuring that your bread will toast and your cheese will melt simultaneously. This is because freshly grated cheese is not coated in the powder coating that store-bought shredded cheese is, which impedes its ability to melt.
When making a grilled cheese sandwich, it is important to have all your ingredients ready to go before you start. You will need to grate your cheese, get out your bread, and prepare any other fillings you would like to add, such as crisp bacon, thinly sliced apple, caramelized onion, prosciutto, jam, roasted tomatoes, or fresh herbs. Play around with different combinations to find your favorite!
Once you have gathered your ingredients, it is time to start assembling your sandwich. Start by spreading a small amount of softened butter on one side of each slice of bread. You can use salted or unsalted butter, depending on your preference. Then, sprinkle a small amount of grated cheese on each slice, just enough to stick to the butter. If you are making a Parmesan cheese crust, sprinkle the Parmesan cheese into a hot skillet, spreading it out to about the same size as your bread, and place the bread on top, buttered side down.
After the buttered and cheesed sides of the bread are assembled, it is time to add your fillings. Place a larger amount of cheese on top of one slice of bread, and then carefully lift the other slice and put it on top. If you are making a sandwich with cheese on the outside, sprinkle cheese on the top slice of bread as well. If you are adding any other fillings, carefully place them on top of the cheese.
Finally, it is time to cook your sandwich. Heat a nonstick or iron skillet over medium-low heat and carefully transfer your sandwich to the skillet. Cook your sandwich slowly, allowing the cheese to melt and the bread to toast at the same time. Keep a close eye on your sandwich to make sure it doesn't burn. Flip it over once the first side is nice and golden brown and crispy, and continue cooking until the center is melted and gooey.
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Cook on a nonstick or iron skillet
To make a grilled cheese sandwich on a nonstick or iron skillet, start by selecting a good, crusty, and substantial bread. Sourdough or slices of crusty French or Italian bread are great choices. Next, prepare the filling by selecting one or two types of cheese that melt well. Good options include cheddar, Swiss, jack, mozzarella, and gruyère. Grate the cheese yourself for the best results. You can also add other ingredients like crisp bacon, thinly sliced apple, caramelized onion, prosciutto, jam, roasted tomatoes, or fresh herbs.
Now, heat your nonstick or iron skillet over medium-low heat. While the skillet is heating up, prepare your sandwich. Spread a small amount of softened butter on one side of each piece of bread. You can also try using mayonnaise or a mixture of butter and Parmesan cheese instead of plain butter. Sprinkle a small amount of grated cheese on each slice, just enough to stick to the butter. Turn one piece of bread over and place a larger amount of cheese on top (this will be the filling). You can also sprinkle some Parmesan or another type of cheese on the second slice of bread so that it sticks to the butter. Place the other piece of bread on top, with the buttered side facing up.
Carefully transfer the sandwich to the skillet and cook until the sandwich is golden brown and crispy on the outside, and the middle filling is melted and gooey. Be sure to watch carefully so that the surface doesn't burn. Depending on your stove, you may need to adjust the heat to medium. You might need to flip the sandwich over a few times to ensure even cooking and browning.
Once your sandwich is golden brown and crispy on the outside, remove it from the skillet and let it rest in an elevated position for a few minutes before slicing into it. This will allow steam to escape and prevent the underside from becoming soggy. Finally, slice the sandwich in half and enjoy the perfect crispy grilled cheese!
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Use butter on the outside of the bread
To make a grilled cheese sandwich with a crispy exterior, it is recommended to use butter on the outside of the bread. This will give your sandwich a golden, buttery crust.
Start by spreading softened butter on both sides of your bread. Softened butter spreads more evenly, ensuring a crispier exterior to the sandwich. You can also try mixing the butter with Parmesan cheese before spreading it on the bread.
Next, place your skillet on medium-low heat. Avoid adding oil or butter to the pan. Once the pan is hot, place your buttered bread in the skillet and lightly toast it for about a minute. This will create a light crust on the bread.
After toasting the bread, it's time to add the cheese. For the perfect grilled cheese, use grated cheese that melts well, such as cheddar, Swiss, jack, or gruyère. Sprinkle a small amount of grated cheese on the buttered side of one slice of bread, just enough to stick to the butter. Turn the slice over and add a generous amount of cheese, which will be your gooey centre. Place the other slice of bread on top, buttered-side up.
Finally, carefully transfer the sandwich to the skillet and cook until the filling is melted and gooey. Keep a close eye on the sandwich to ensure it doesn't burn. Your grilled cheese is ready when it's a deep golden brown colour and crispy.
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Frequently asked questions
Substantial sourdough sandwich bread or hearty Italian or French bread is best for grilled cheese. The bread should be firm and not too soft, as softer bread can become soggy.
The best cheese for grilled cheese is one that melts well. Good options include cheddar, Swiss, jack, or gruyère. Combining multiple cheeses will make your grilled cheese even better. Grated cheese melts faster and more evenly, so consider grating your own cheese instead of using pre-sliced cheese.
Heat a nonstick or iron skillet over medium-low heat. Spread butter on one side of both pieces of bread and sprinkle a small amount of grated cheese on each slice, just enough to stick to the butter. Place a larger amount of cheese on top of one slice (this will be the filling) and place the other slice on top, buttered side up. Carefully transfer the sandwich to the skillet and cook until the centre is melted and gooey, with a deep golden brown crust.
To avoid sogginess, let your grilled cheese rest in an elevated position for a few minutes before slicing into it. This can be done by setting the sandwich on a wire rack or using a setup that allows air to circulate, such as placing two chopsticks underneath it. This allows steam to escape and prevents condensation from building up.
To achieve the perfect level of crispiness without burning, cook your grilled cheese at a lower temperature for a longer period of time. This will ensure that the cheese melts thoroughly and the bread becomes crispy without burning. Additionally, avoid using a lid when cooking, as it can trap steam and soften the bread.
