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. 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. // alexandracooks.com

I cut the bread too thick. And I didn’t use enough cheese β€” 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. ComtΓ©, 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 comtΓ© cheese, too. French comtΓ© is made from the milk of the Montbeliarde cows who graze on wild orchids, daisies and dandelions. Yum. If you can’t find comtΓ©, gruyΓ¨re makes a fine substitute.

Don’t strain your eyes. Find the recipe here.

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. 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. // alexandracooks.com

gruyere

grated