Best method for grilled cheese

Achieve golden crust and melty center

Choose the right cheese and bread for reliable results. Cheddar, Gruyère, American, or fontina are excellent melters. Use a sturdy but not overly thick bread like sourdough, pullman loaf, or country white. Butter the outside of each slice evenly for deep browning.

Cook slowly on moderate-low heat. Place the sandwich in a preheated skillet over medium-low heat. Cook covered for a few minutes to trap heat and encourage even melting, flipping once when the first side is golden brown. Cooking too hot will brown the bread before the cheese melts.

Key steps and options:

• Grate or thinly slice cheese for faster melting.
• Use an even butter layer or mayonnaise on the outsides for a uniform crust.
• Add a splash of milk between layers or combine cheeses for creaminess.
• For press-style sandwich, use a heavy pan or a lid to apply gentle pressure.

Variations include adding caramelized onions, tomato slices, ham, or apple slices for sweet contrast. For extra crispness, finish in a 375°F oven for 3–5 minutes after pan-searing. The goal is a balance of deeply browned exterior and uniformly melted cheese inside.