Patrick Oconnell
Grilled cheese is a classic, comforting sandwich that's easy to make and endlessly adaptable. But even though it's a simple dish, there are still plenty of ways to make or break it. From the type of bread and cheese to the cooking method and add-ins, there are several factors that can take your grilled cheese from good to great. So, if you're looking to elevate your grilled cheese game, read on for some tips and tricks to achieve the perfect sandwich.
Characteristics and Values of Grilled Cheese
| Characteristics | Values |
|---|---|
| Bread | Sourdough, brioche, ciabatta, white bread, loaf, Italian bread, French boule |
| Cheese | Mozzarella, cheddar, Gruyere, Monterey Jack, pepper jack, havarti, Swiss, American, Fontina, Parmesan, feta |
| Condiments | Mayonnaise, mustard, dijon mustard, pesto, fig jam, olive tapenade, guava paste, cranberry relish, red pepper jelly, honeycomb, ketchup, grainy mustard, apricot preserves, strawberry preserves, raspberry preserves, orange marmalade, preserved lemons, sriracha, buffalo wing sauce, apple cider jam, hot pepper relish |
| Cooking Method | Stovetop, skillet, griddle, pan, non-stick pan, outdoor grill, oven |
| Cooking Tips | Salt the skillet, swirl the sandwich in the skillet, toast the bread before adding cheese, grate your own cheese, add another ingredient between slices, season with salt and pepper |
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What You'll Learn
Bread type: Sourdough, brioche, ciabatta, or plain white bread?
When it comes to bread type, you have a lot of flexibility and can choose according to your taste preferences. Here are some options to consider:
Sourdough
Sourdough is a versatile option for grilled cheese sandwiches. It has a tangy flavour and a crusty exterior, adding a unique taste and texture to your sandwich. Sourdough pairs well with robust cheeses like Gruyère, strong cheddar, or Fontina, as these cheeses can stand up to the flavour of the bread. When choosing sourdough, opt for a loaf with minimal holes to prevent the cheese from melting through and burning.
Brioche
Brioche is an enriched bread with a soft and spongy texture due to the addition of ingredients like milk and eggs. It has a sweet taste that complements both savoury and sweet ingredients. For a classic combination, pair brioche with sharp cheddar or a fruit jam and Brie. The pliable and robust nature of brioche makes it a good choice for grilled cheese sandwiches.
Ciabatta
Ciabatta is an Italian bread with a crusty exterior and a bubbly interior, similar to a baguette. It has a more subdued flavour compared to sourdough, which gives you more flexibility with your cheese selections and toppings. Ciabatta works well with Italian flavours such as roasted red peppers, cured meats, pesto, and melty mozzarella. You can also use a robust cheddar or a Monterey or pepper jack cheese for an Americanized take.
Plain White Bread
Plain white sandwich bread is a classic choice for grilled cheese sandwiches. It is a simple and crowd-pleasing option that allows the flavours of the cheese and other toppings to shine. White bread is easily accessible and can be used to create a nostalgic grilled cheese experience, especially when paired with sliced American cheese or a blend of mild and sharp cheddar.
Ultimately, the choice of bread depends on your personal preference and the specific flavours you want to highlight in your grilled cheese sandwich.
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Cheese: Mozzarella, cheddar, gruyere, or American?
When it comes to grilled cheese, the type of cheese you use is a matter of personal preference. However, some cheeses are more popular than others, and each has its own unique characteristics that can enhance your grilled cheese experience. Here are some options to consider:
Mozzarella
Mozzarella is a popular choice for grilled cheese due to its excellent melting qualities and mild flavour. It provides a desirable cheese pull and is non-greasy, making it a perfect base cheese. Combining it with a stronger-flavoured cheese can create a well-rounded grilled cheese sandwich. Mozzarella pairs well with ingredients like spinach, broccoli, roasted tomatoes, and pesto sauce.
Cheddar
Cheddar is a classic choice for grilled cheese, offering a sharp, nutty flavour. Vintage cheddar, in particular, is a favourite among grilled cheese enthusiasts. Cheddar blends well with mozzarella, creating a perfect balance of flavour and meltiness. It also pairs well with other cheeses, such as Gruyère or Raclette, enhancing the saltiness and flavour of the sandwich.
Gruyere
Gruyère, a type of Swiss cheese, is known for its exceptional melting qualities. It adds a salty, nutty flavour to your grilled cheese and is often paired with cheddar to create a complex, flavourful sandwich. Gruyère can also be combined with other cheeses like brie, especially if you're looking to add some gourmet flair to your grilled cheese.
American
American cheese, also known as "sliced cheese," is a classic, nostalgic choice for grilled cheese. It melts well and provides a gorgeous cheese pull, making it a crowd-pleaser. American cheese is versatile and can be used with a variety of breads and ingredients. It is a straightforward option for beginners and experts alike.
Ultimately, the choice of cheese depends on your taste preferences and what you have on hand. Experimenting with different combinations of cheeses and ingredients will help you discover your perfect grilled cheese sandwich.
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Butter, mayo, or coconut oil?
There are many ways to make a grilled cheese sandwich, and the choice of cooking fat is a key decision. While butter is the classic option, some people prefer to use mayonnaise or even coconut oil. Each option has its own advantages and disadvantages.
Butter
Butter is the traditional choice for grilled cheese, and for good reason. It adds a creamy, decadent texture and a lightly sweet, nutty flavour. It is also readily available and easy to spread on bread. However, butter can burn quickly, which can ruin the flavour of the sandwich. It requires careful timing to perfectly brown the butter without burning it.
Mayonnaise
Mayonnaise has gained popularity as a substitute for butter in grilled cheese sandwiches. It is an oil-based fat with a higher smoke point than butter, which means it can withstand higher temperatures without burning. This makes it more forgiving to cook with, as you can take your time to achieve the perfect level of browning on the sandwich. Mayonnaise is also convenient because it is already smooth and spreadable straight out of the fridge. In addition, the fat in mayonnaise does not contain milk solids, so you don't have to worry about burning them. However, some people may find the flavour of mayonnaise too rich and overpowering for grilled cheese.
Coconut Oil
Coconut oil is a less common choice for grilled cheese, but it can produce excellent results. Like butter, it is solid at room temperature, and it creates a beautiful browning on the bread. The cheese melts nicely, and there is no taste of coconut. However, the flavour may be lacking compared to butter or mayonnaise, as it is not as rich or salty.
Combining Fats
Some people choose to combine different fats to get the best of both worlds. For example, you can mix equal parts butter and mayonnaise, or use a combination of olive oil and butter. This can result in a sandwich with a rich, salty flavour and a beautifully browned exterior.
Ultimately, the choice of cooking fat for a grilled cheese sandwich comes down to personal preference. Butter, mayonnaise, and coconut oil can all produce delicious results, each with its own unique advantages and drawbacks. Experiment with different options and find the one that suits your taste and cooking style!
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To grill or not to grill the bread first?
Grilled cheese sandwiches are a delicious and simple meal that can be made on the stove in a skillet, griddle, or pan. While the specific technique you use to make your grilled cheese may depend on personal preference, there are a few things to keep in mind when deciding whether or not to grill the bread first.
One important factor is the type of bread you are using. If you are using a thinly sliced, delicate bread, grilling the bread first may cause it to fall apart before you have a chance to add the cheese. In this case, it is probably better to assemble the sandwich and then grill it, so that the bread has the support of the cheese while it cooks. On the other hand, if you are using a sturdier loaf, such as sourdough or brioche, grilling the bread first may not be an issue.
Another thing to consider is the level of crispness and browning you want on your bread. Grilling the bread first will give you more control over this, as you can grill it to your desired level of doneness before adding the cheese. If you assemble the sandwich and then grill it, you may find that the bread is not as crispy or browned as you would like by the time the cheese is melted.
Additionally, grilling the bread first can be a good option if you are making a batch of grilled cheese sandwiches. This way, you can have multiple sandwiches cooking at once, which can speed up the process. However, some people feel that this method does not allow for the same level of melding between the bread and cheese as grilling the assembled sandwich.
Ultimately, the decision of whether or not to grill the bread first comes down to personal preference and the specific circumstances of your grilled cheese-making session. Experiment with different techniques and find what works best for you!
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Add-ons: Veggies, fruits, meats, or condiments?
A grilled cheese sandwich is a simple yet satisfying combination of bread and cheese. However, you can elevate this classic sandwich by adding various ingredients, such as veggies, fruits, meats, or condiments.
Veggies
If you want to add some vegetables to your grilled cheese, try sautéed spinach, caramelized onions, chopped steamed broccoli, roasted red peppers, or roasted tomatoes. You can also add some spice with sliced hot peppers like serrano, jalapeño, or habanero. If you're looking for a creamier texture, avocado slices could be a good option, but some people dislike warm avocado.
Fruits
For a gourmet touch, pair your grilled cheese with thinly sliced apples or a spread of fig jam. You can also try other sliced fruits like tart Granny Smith apples, pears, grapes, or even kiwi for a unique twist.
Meats
Deli meats are a simple yet effective addition to your grilled cheese. They add a salty, meaty flavour that complements the cheese and bread nicely.
Condiments
When it comes to condiments, the options are endless. You can go for sweet options like guava paste, cranberry relish, fig jam, red pepper jelly, or honeycomb (especially with blue cheese). Or, if you prefer something savoury, try mustard (grainy or yellow), olive tapenade, ketchup, apricot preserves, strawberry or raspberry preserves, or sriracha. If you're feeling adventurous, experiment with buffalo wing sauce, apple cider jam, or hot pepper relish.
These are just a few ideas to fix up your grilled cheese and make it even more delicious and satisfying. The possibilities are endless, so feel free to get creative and experiment with different combinations!
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Frequently asked questions
You can use any sliced bread for grilled cheese, but you want to ensure the slices are not too thick (or the cheese won't melt), too thin (or it will get squished by the cheese), or too soft (or it will become soggy). White bread and American cheese are what many of us grew up on, but if you want to get fancier, you could use sourdough, brioche, ciabatta, or a French boule.
For the best melt, grate your own cheese. Store-bought pre-grated cheese is coated with anti-caking agents that prevent it from melting well. Mozzarella is a good choice for its cheese pull and non-greasy melting qualities, but it has a mild flavour, so you may want to combine it with a flavoured cheese like vintage cheddar, Gruyère, or raclette.
You can add fresh vegetables, fruits, and herbs. Sliced tomatoes, figs, tart apples, pears, grapes, and kiwi all work well. You can also add sliced hot peppers, avocado, deli meats, or pickles. For a gourmet sandwich, try a mix of Gruyère and brie with thinly sliced apples or a slather of fig jam.
