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Tuesday, May 11, 2010

How To Make the Perfect Grill Cheese

Think Tank Momma

Tips to that perfect grilled cheese:

  • Use real butter. The flavor of fresh butter is important for a gourmet grilled cheese sandwich.

  • Butter the outer side of the bread, not the pan. The butter will be more evenly distributed, which ensures a properly golden, crisp sandwich.

  • Grate or shred the cheese; it will melt faster.

  • When using dense breads, slice them no more than 1/2-inch thick, so that the heat can penetrate and melt the cheese.

  • Press the sandwich with a spatula after it’s been flipped, to help the melted cheese spread evenly.

  • Use a nonstick pan instead of cast-iron. The sandwich is less likely to stick to the pan, which makes clean-up much easier.

Have you ever tasted butter that is not fresh? It does not have the best taste take it from me. You do not want your grilled cheese tasting like this. The old refrigerator taste will over whelm the flavor of your grilled cheese that you are cooking. Many budgets will not allow you to buy that expensive cheese that you desire. If this your case then punch the cheese up using Dijon mustard's, honey, mayo, whatever your pallet desires.

Grilled Cheese Sandwich
serves 4

8 slices firm-textured sandwich bread
Mayonnaise, optional
Mustard, optional
1/2 pound (8 ounces) Cheddar cheese,
mild, medium or sharp, grated
3 to 4 tablespoons butter, softened

Spread bread slices with a thin layer of mayonnaise and/or mustard and evenly divide the grated Cheddar over four slices of bread. Top with remaining four slices.
Heat half of the butter in a large (12-inch) skillet over medium heat.
Place sandwiches in skillet and spread remaining butter over top slices of bread.
Cover skillet. Cook about 3 minutes, until underside is golden brown. Carefully flip sandwiched with spatula and continue cooking, uncovered, 2 to 3 minutes, until cheese is melted and underside is browned. Serve immediately.

Source : the nibble

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