01 of 03
How to Make A Classic Grilled Cheese Sandwich with Butter
Let's be real - the grilled cheese sandwich is pretty much the best edible thing that's ever been invented. It's creamy. It's rich. It's crunchy. IT'S ABSOLUTELY PERFECT. And best of all, to most of us - it's one of the tastiest foods that we remember from our childhood. It's basically nostalgia in its finest gooey-ist form.
The classic that most of us grew up eating is made with American cheese, white bread, and salted butter. Some people may remember the grease being mayonnaise-based (and if that's what you're looking for - you can find that recipe HERE), but in this recipe, we'll be using salty butter.
Here's How You Do It:
1. Begin by stacking two slices of American cheese onto one piece of white bread. Add the other piece of bread and then butter both sides of the sandwich.
2. In a medium sized skillet, add the buttered sandwich and turn the heat to medium. Let the sandwich cook for a few minutes on one side until the cheese begins to melt and the bread starts to crisp up and turn golden in color. Once it reaches that point, gently flip the sandwich using a thin spatula and cook the other side so that it's equally golden-brown in color. Remove from heat and serve.
02 of 03
Using Mayonnaise to Create the Crispiest Grilled Cheese Sandwich
Some people swear that mayonnaise is the unexpected answer for creating the perfect grilled cheese sandwich. The fatty tangy properties of this type of sandwich lube make sense - it's easy to spread, it creates a uniformly golden crust, and the added flavors definitely help enhance and add depth to the sandwich.
In my mind, this is a Southern thing so I would recommend using Duke's Mayo if you can find it or a homemade version. I've read that it's the lower sugar content that helps the crust crisp up to perfection and I have to say, when I've tested this recipe it definitely worked and was super tasty.
Here's how you do it:
1. Assemble your sandwich by putting two slices of cheese on top of one piece of bread. Then add another piece of bread and slather the outside with a thin coat of mayonnaise.
2. Add your sandwich to a pan (cast iron is best but anything will work) and turn the heat to medium low. Cook this sandwich slow and low so that the mayonnaise has a chance to create a beautifully crisp crust. After about 5 minutes the crust on one side should start to develop and the cheese will start to melt - at this point, with a very thin spatula, flip it over and repeat until the other side is equally golden and the cheese has melted. Remove from heat, let sit for several seconds, and serve.
03 of 03
How to Create a Grilled Cheese Using Rendered Bacon Fat
In my opinion, bacon grease is one of the most underutilized and undervalued grilled cheese lubricants. It's packed full of salty goodness, it helps brown the sandwich beautifully, it's zero waste, and best of all - it tastes just like bacon!
Bacon grease can be acquired by collecting the remaining oil that is rendered out of cooked bacon. Sometimes it has little bits of charred bacon floating around in the rendered grease, but this will help bring out the robust bacon flavor that we all love. The better quality bacon, the better quality grease you'll get so keep that in mind the next time you buy and make bacon.
Here's How You Do it:
1. Assemble your sandwich by putting two slices of cheese on top of one piece of bread. Then add another piece of bread and set aside.
2. In a medium sized skillet, turn your heat to medium and pour a tsp of bacon grease in the pan. Spread the grease around in your pan and put your sandwich in, making sure to press the sandwich and sort of smear it around to absorb all of the bacon grease. Allow your sandwich to cook for a few minutes until one side is crusty and golden and the cheese has begun to melt. At this point, flip the sandwich and let the other side cook until it matches it's counterpart. Feel free to add a little more bacon grease if the second side appears too dry.
3. When the cheese has melted and the crust on the sandwich is crispy and golden, take it out of the skillet and let it sit for a few minutes so the cheese can tighten back up. Slice it in half and serve!