Patrick Oconnell
Grilled cheese sandwiches are a classic, comforting dish that can be made in a variety of ways. While grilled cheese is typically made in a pan, skillet, griddle, or panini press, it can also be cooked on a grill to achieve a unique, smoky flavour. This method is perfect for spring and summer and allows you to make multiple sandwiches at once with no pans to clean up. The key to a great grilled cheese sandwich is a combination of cheeses, bread, and butter or mayonnaise, with the option to add various fillings and spreads.
How to Grill Cheese on a Grill
| Characteristics | Values |
|---|---|
| Type of Grill | Charcoal or gas grill with a lid |
| Grill Temperature | Medium heat (325-375°F) |
| Grill Preparation | Clean the grates with a grill brush |
| Bread Type | Thick-sliced bread, such as Texas toast, sourdough, white bread, or ciabatta |
| Bread Preparation | Spread mayonnaise or butter on the outside of the bread, or use softened butter on the pan |
| Cheese Type | Melty cheeses such as American, cheddar, Fontina, Brie, Gruyere, Provolone, Havarti, Jack cheese, Manchego, or Gouda |
| Additional Fillings | Mustard, veggies, fruits, or spreads like fig jam, olive tapenade, or pesto |
| Grilling Technique | Grill the bread for 1-2 minutes, turning quarter turns for grill marks. Layer cheese and fillings on the grilled side, then cover with another slice. Place sandwiches on indirect heat, close the lid, and grill for 6-9 minutes |
| Serving Suggestions | Cut the sandwich in half and serve immediately with chips, grilled coleslaw, tomato soup, or a salad |
| Batch Cooking | Prep everything ahead and do the final melt just before serving |
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What You'll Learn
Choosing the right bread
There are several types of bread that can be used for grilled cheese sandwiches. Sourdough is a popular choice due to its tangy flavour and thickness. Regular white bread, especially thicker varieties like Texas toast, can also work well. Other options include multigrain bread, rye bread, English muffins, challah, and ciabatta. If you're adding extra fillings, a more pliable bread will be better than a sturdier option.
It's important to note that the bread should not be too thick, as this can prevent the cheese from melting properly. On the other hand, if the bread is too thin, it may become flimsy and soggy. The ideal thickness of the bread slices is about 3/4" to 1".
Stale bread can be especially good for grilling cheese sandwiches, as it can acquire a deep smoky flavour when cooked over a fire. Additionally, using sliced bread from a loaf or sandwich bread can work fine, but it's important to ensure the slices are not too thick, too thin, too soft, or too holey.
Some people also recommend spreading mayonnaise on the outside of the bread before grilling, as it helps create a crisp, beautifully browned exterior and adds a richer flavour. Butter is also a popular choice for the outside of the bread, and it's important to use a generous amount for a crispy exterior.
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Butter, mayo or oil?
Butter, mayonnaise, or oil? That is the question when it comes to grilling the perfect cheese sandwich. While some people prefer the traditional method of using butter, others have started to use mayonnaise, and some even combine the two. So, which one is the best option?
Let's start with butter. Butter is a classic choice for grilled cheese sandwiches and has been used for many years. It has a rich flavour that can complement the cheese well. When making a grilled cheese sandwich with butter, it is typically melted in the pan first, and then the bread is added and coated in the melted butter. This method can help achieve a nice, even coating on the bread. Some people also choose to spread softened butter directly onto the bread before placing it in the pan. Using butter can be a simple and effective way to get a golden, toasted crust on your grilled cheese sandwich.
Now, let's talk about mayonnaise. Mayonnaise has become an increasingly popular alternative to butter for grilled cheese sandwiches. Mayonnaise is an oil-based fat with a higher smoke point than butter, which means it can withstand higher temperatures without burning. This makes it a good option for achieving a golden-brown crust on your sandwich without having to worry about burning the bread. Mayonnaise is also convenient because it is already soft and spreadable straight from the fridge, so you don't have to worry about softening it like you might with butter. Some people also find that mayonnaise gives the sandwich a richer flavour and a crispier crust.
Finally, we can't forget about oil. While it may not be the star of the show when it comes to grilled cheese sandwiches, oil can still play a supporting role. Some people like to combine butter and oil when making their sandwiches. This can be done by mixing the two together and spreading the mixture on the bread, or by melting butter and oil in the pan before adding the bread. Using oil can help to add some extra richness and saltiness to the sandwich.
So, which option is the best? Ultimately, it comes down to personal preference. Some people prefer the traditional flavour of butter, while others enjoy the convenience and browning power of mayonnaise. If you're feeling adventurous, you could even try combining butter and mayonnaise or butter and oil to see which combination you like best.
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Selecting the best cheese
First, the flavour and texture of the cheese are essential. Choose a cheese that melts smoothly and evenly to create the perfect gooey and stretchy texture. A young gouda, for example, melts beautifully and has a nutty, caramel-like flavour. Another option is Monterey Jack, a mild melting cheese that can be used for a more basic sandwich. If you want to spice things up, try Pepper Jack, a crowd-favourite Monterey Jack with red pepper flakes. Mozzarella is also a great choice for its stretchy texture and delicate flavour, especially when paired with fresh tomatoes and basil. For a more classic sandwich, American cheese or cheddar are always good options, as they are perfect for melting and give you that tell-tale orange stripe of melted goo.
Second, consider the ratio of bread to cheese. Too much cheese, and your sandwich will be overwhelming; too little, and it will be disappointing. As award-winning chef John Martinez says, "finding the flavour balance between the bread and cheese is essential."
Finally, don't be afraid to experiment with different combinations of cheeses. Using two types of cheese can add a unique twist to your sandwich. For example, try pairing mozzarella with a flavourful melting cheese like Gruyere or vintage cheddar for an extra gooey and stretchy effect.
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Adding extra fillings
When it comes to grilled cheese, the possibilities are endless. You can add extra fillings to your sandwich to elevate it to the next level. If you're adding extra fillings, it's recommended to use a more pliable bread, such as white bread, sourdough, pumpernickel, rye bread, multigrain bread, English muffins, challah, or ciabatta. Avoid thick, tough, or delicate breads that may not hold up to the weight of the fillings or fall apart during grilling.
For the cheese, you can stick to the classic American, mild or sharp cheddar, or Swiss cheese. Or, you can experiment with different melting cheeses like fontina, gouda, gruyere, provolone, havarti, jack cheese, manchego, or brie. These cheeses will provide a gooey, stretchy texture that is perfect for grilled cheese. If you want to add a bit of spice, try pepper jack cheese, or sprinkle in some blue cheese for an extra kick.
Now, let's talk about those extra fillings. You can add vegetables like sautéed spinach, caramelized onions, steamed broccoli, roasted red peppers, roasted tomatoes, or even kimchi for a tangy crunch. Fruit can also be a delicious addition, such as thinly sliced apples or fig jam. Pickled vegetables like red onions, radishes, or jalapeños can add a fun pop of flavor. If you're feeling adventurous, try a spread of pesto with your mozzarella and provolone or a slather of dijon mustard. You can also experiment with different meats, such as deli ham.
When adding extra fillings, be mindful of the amount you use and the moisture content of the ingredients. You don't want to overload the sandwich, making it difficult to grill, and you want to avoid using overly moist ingredients that can make the sandwich soggy. Adjust the amount of filling to your preference and the type of bread you're using.
Lastly, don't forget about the classic condiments: butter or mayonnaise. These fats help create a crisp, golden exterior. Butter is traditional, but mayonnaise adds an extra layer of creaminess and saltiness, and it has a higher smoke point, which can help prevent burning. You can even add both, or experiment with other spreads like olive oil, for a unique flavor boost.
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Grilling techniques
There are several ways to grill cheese, and the technique you use will depend on the equipment you have available. You can use a grill, a skillet, griddle, pan, sandwich press, or toaster.
If you are using a grill, you will need to preheat it to a medium heat (325-375°F). You should be able to hold your hand 4-5 inches above the grill for 6-7 seconds. You do not need to grease the grill. If you are using a skillet or pan, heat it to a low or medium-low heat.
Before grilling, you will need to prepare your sandwich. The basic ingredients are bread, cheese, and butter or mayonnaise. You can also add extra fillings such as mustard, fruit, vegetables, or meat. Butter or spread mayonnaise on one side of a slice of bread and place it, butter or mayonnaise-side down, on the grill or in the pan. Grill for about 1-2 minutes, turning the bread a quarter turn a couple of times to create grill marks. Be careful not to burn the bread. Remove the bread from the grill and place it, grilled-side down, on a board. Add cheese and any extra fillings to the ungrilled side of the bread. Top with another slice of bread, grilled-side up. Place the sandwich back on the grill and cook for 3-4 minutes. If using a grill, turn off the heat on one side and place the sandwich on the unheated side. Flip the sandwich and cook for another 3-4 minutes, or until the cheese is melted. If using a pan, simply flip the sandwich and cook on the other side for the same amount of time.
It is important to use the right type of bread and cheese for the best results. For bread, a thicker slice, such as Texas toast or sourdough, works well. You can also use regular white bread, but avoid bread that is too thick, thin, soft, or holey. For cheese, it is best to use a type that melts well, such as American, cheddar, gouda, havarti, or Monterey Jack. You can grate your own cheese for a smoother melt.
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Frequently asked questions
Thick-sliced bread, such as Texas toast, works best for grilled cheese. Sourdough is also a good option, as it adds a tangy flavour to the sandwich.
Melty cheeses like American, cheddar, Fontina, Brie, Gruyere, Provolone, Havarti, any jack cheese, Manchego or Gouda work well for grilled cheese.
Preheat your grill to medium heat (325-375 degrees Fahrenheit). Clean the grates with a grill brush, and there is no need to grease them.
Butter one side of each slice of bread. Grill the bread for about 1-2 minutes, turning it a few times to get nice grill marks. Layer the grilled side of the bread with cheese and add any other fillings. Top with the remaining slices of bread, grilled side up.
Place the sandwiches on indirect heat, close the lid, and cook for about 6-9 minutes, or until the cheese is melted.
