A grilled cheese is humble, but a great one and a mediocre one are worlds apart. The mediocre version is burnt outside with a cold, half-melted middle. The great one has an even golden crust and a molten, fully melted center. Getting there is all about patience and a few small choices.
Low and slow is the key
The number one mistake is cooking it too hot. High heat browns the bread before the cheese has a chance to melt. Cook it over medium-low and give it time. You want the bread to crisp slowly while the heat works its way to the center and melts the cheese all the way through.
Choose a cheese that melts
- Use cheeses that melt smoothly, like cheddar, American, Gruyere, or a blend.
- Grate or thinly slice it so it melts faster and more evenly.
- A mix of a sharp cheese and a gooey melter gives you both flavor and texture.
Butter the bread, cover the pan
Butter the outside of the bread right to the edges for an even crust; mayonnaise also works and browns beautifully. Covering the pan for a minute traps heat and helps the cheese melt before the outside burns. Press gently with a spatula for good contact, flip once, and pull it when both sides are deep golden. Let it sit a moment before cutting so the cheese sets just enough not to spill out.