6 tips for the perfect grilled cheese (plus 4 other variations)

A perfect grilled cheese is impressive: crispy, creamy and rich. It also comes in countless iterations. No matter your preference, it helps to keep a few basics in mind. Here are six essential preparation tips, as well as four of my favorite versions of the sandwich.

Quality first

Like all dishes, a grilled cheese sandwich is only as good as the ingredients you use. It costs a little more, but the profit is priceless. Start with the best bread, cheese and butter you can find.

Double sided

Top both pieces of bread with cheese. This will keep the sandwich together.

Start in the oven

Just as you can race from the car to the first tee, you can also throw cold bread and cheese into a pan on the stove. But it’s always better to warm up first. Place the bread on a baking sheet, cover each piece with cheese, and place the whole thing in a 350-degree oven for a few minutes to take the chill off before finishing baking the sandwich in a pan.

About this pan

I recommend a cast iron skillet or skillet, which retains heat beautifully and ensures a crispy, golden crust

Go deep and slowly

By the heat I mean. You don’t want to burn the butter or bread. You can also substitute butter with clarified butter or lightly blended olive oil.

The press is running

If you have another heavy pan, place it on top of the sandwich while baking. The weight ensures that everything stays flat and crispy. Don’t have an extra pan? A brick wrapped in aluminum foil also works well.

Four times grilled cheese

The All-American

High quality country white bread with real American cheese. While the bread and cheese are warming in the oven, melt a tablespoon of butter (or heat a tablespoon of oil) in the cast iron skillet. Assemble the sandwich and press it into the pan with a spatula to allow it to absorb some of the butter or oil. After 30 seconds, flip it over and place the pan in the oven. The idea is to crisp up the bread and melt the cheese without burning it too much – although I like a bit of char too.

The Spanglish

This version was inspired by the film of the same name, in which Adam Sandler prepares a sandwich on crusty country bread with tomatoes, bacon, lettuce, mayonnaise and a fried egg. I don’t remember if he used cheese. But in my version, I add Manchego, a Spanish cheese, which makes it a wonderfully multicultural BLT.

Double Dutch

No, we don’t jump rope. We grill cheese. With pumpernickel bread and Gouda. The previous method applies, and the combination is incredible. If you really want to do it right, add caramelized onions, which add a sweet-savory touch to an already delicious sandwich.

Neapolitan

This one is a close relative of a panini. Start with a soft hero roll and top both sides with mozzarella cheese. After reheating in the oven, add basil leaves and tomato slices as well as a pinch of salt and freshly ground pepper, then roast in the pan as before.