How To Make The Best Grilled Cheese Sandwich
I have a question for you, foodie friend. Do you love the corner edges of a lasagna? Cheese that’s crunchy and browned? I’ve used those fought-over corners as inspiration as I developed this tip for making the best grilled cheese sandwich. This tip gets you a grilled cheese with a crunchy lasagna-corner crust by adding Parmesan cheese to the butter used on the outside of the sandwich.
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To me, the best grilled cheese has an ooey gooey center of melted cheese. More importantly though, that cheese is covered on both sides with a very crunchy crust.
But not just any crunch will do.
It can’t be thick slices of bread that have been toasted to the point where it hurts the roof of your mouth to bite through. Rather, each slice of bread needs to have a crunch on its outer side with an inside that is still soft and light, welcoming your teeth gently into the gooey cheese center of the sandwich.
The key to the best grilled cheese, therefore, is to perfect that crunch on the outer sides of the bread.
A few days ago I gave you one way to attain that crunch. You mix maple syrup with butter and spread that on the outside of the sandwich. The sugar in the maple caramelizes as the sandwich grills, resulting in a candy crunch on the outside of the sandwich.
But of course, you don’t always want such a sweet flavor on your grilled cheese.
Today’s technique involves adding MORE cheese to the sandwich. (I bet that’s something you can get behind!). This extra cheese goes on the outside, not on the inside, of the sandwich.
Here’s what you do: Mix grated Parmesan cheese with butter and smear it on the outside of the bread slices instead of plain butter. 1/2 cup unpacked grated Parmesan cheese mixed with 2 tbsp softened butter does the trick. Proceed with constructing your sandwich however you normally would.
When those parmesan-buttered sides of the sandwich hit the pan, the parm will melt and then start to brown and crunch up. Think of the corner edges of a pan of lasagna, all brown and crunchy and cheesy. THAT’S what you’re aiming for.
Note: You need to cook this sandwich on medium-low heat and keep your eye on it so that your Parmesan crusts don’t get too dark before the cheese inside melts. Just watch it, keep the heat down and flip it if you’re getting concerned.