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Ingredients
- 5 tbsp. butter, softened and divided
- 4 slices sourdough bread
- 2 c. shredded cheddar (yellow & white combined)
- Parmesan
- Gruyere
Details
Servings 2
Preparation time 5mins
Cooking time 15mins
Adapted from delish.com
Preparation
Step 1
Spread about 1 tablespoon butter on one side of each slice of bread. With butter side down, top each slice of bread with about ½ c cheddar. (Choi begins with butter directly on the grill, then starts with both slices of sourdough, separate, atop the butter. Stack all the slices of cheese on one of the slices of bread, only combining with the top slice of bread when it's just beginning to brown. Choi flips the sandwich a couple times while cooking, until it's a perfect golden brown and ready to pull off the grill top)
Heat a nonstick skillet over medium heat with 1 tablespoon butter. When butter is melted add two slice of bread, butter side down. Cook until bread is golden and cheese is starting to melt, 2 minutes. Flip one pice of bread on top of the other and continue to cook 30 seconds.
Repeat for the second sandwich, wiping the skillet clean if necessary.
Tips for the Best Grilled Cheese
The key is practice, of course. As Favreau says, referencing Bob Ross, "It's a little bit like when you watch the dude with the big afro painting. You say, 'I can make that landscape.' It looks easy when you're watching it." But there are a couple of tips that can get you closer to the best grilled cheese.
Add more butter, spreading it on the top slice before flipping.
Cut diagonally, for maximum gooeyness.
If the outside is a perfect golden brown, but the cheese still isn't fully melted in the middle, your grill or pan is too hot.
If you add tomatoes, bacon, or anything other than cheese, it's no longer a grilled cheese sandwich—it's a melt.
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