I cut the bread too thick. And I didn’t use enough cheese — I thought four ounces of cheese per sandwich seemed a little excessive. But maybe that’s what it takes to make the ultimate grilled cheese.
Saveur says:
“The Secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese, and slathering the bread with butter, which crisps it in the pan. Comté, with its semifirm texture and nutty taste, is great for grilling.”
Saveur’s recipe for “the ultimate grilled cheese sandwich” calls for placing a cast-iron skillet over low heat and cooking the sandwich, flipping once, for 20 minutes. Twenty minutes! Who knew it took so long to make a grilled cheese sandwich? I did in fact cook my grilled cheese for 20 minutes and, thanks to a hefty slathering of butter, my sandwich crisped up nicely in my cast-iron pan. Oh, if only I had cut the bread thinner!
I think this cooking technique has the potential to produce a really great sandwich and next time around, I hope to find comté cheese, too. French comté is made from the milk of the Montbeliarde cows who graze on wild orchids, daisies and dandelions. Yum. If you can’t find comté, gruyère makes a fine substitute.
Don’t strain your eyes. Find the recipe here.
we are never full says
there’s nothing more classic and simple and comforting than a grilled cheese. you can’t f it up. 2 slices of wonder bread and a slice of crappy yellow american and i’m smiling. THIS grilled cheese and i’m in euphoria!
squirrelbread says
you have a fabulous blog on your hands. i’m glad i stumbled in… and just in time for grilled cheese! how’d you know?
launched my own food blog last week and would love for you to pop over some time!
cheers,
*heather*
https://squirrelbread.wordpress.com