The very best method for making a classic grilled cheese sandwich.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Our recipe has you toast both side of the bread, adding extra crunch.
A grilled cheese is the first meal that many of us learn how to cook at home by ourselves. It's the perfect midnight snack or soup-dipper. It's great for kids, but is never turned down by an adult. It's salty, gooey, crisp, buttery, and comforting in all the right ways.You know before you even bite into a grilled cheese whether it's going to be transcendent or not. In a really good one, the cheese slowly oozes from the edges.
Before we get to the specifics, we need to set up a few parameters relevant to the definition. Exactly whata grilled cheese, anyway? Obviously, cheese and bread must be involved, as well as some form of heat. But does an open-faced Reuben count? Or how about a MexicanWe've thought long and hard about this, and there are a few basic rules that we think everyone can agree upon.
Have cheese as the primary ingredient. Other ingredients can complement the cheese, but none may overwhelm it. Be made with sliced bread. Thus, a sandwich made with a whole, crust-on loaf, like a panino or a Cubano, does not qualify.Be cooked on a flat, greased surface until golden brown. In extreme circumstances, it may be cooked on an outdoor grill over an open fire.Aside from having to be sliced, the only other rule here is that your bread can't be too perforated with air bubbles or sliced too thick .
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