6 Rules for a Perfect Grilled Cheese, Every Time

“So make your late-night, five-minute grilled cheese as many times as you’d like. We’re not stopping you. But in the light of day, when you’ve got ten minutes, a jar of mayo, and the desire to treat yourself to a little something extra, this recipe’s here for you.”

-Emma Wartzman, “6 Rules for a Perfect Grilled Cheese, Every Time.” Bon Appetit. September 24, 2019

tl;dr:

  1. Be patient
  2. Use mayo
  3. Spread the mayo to the edges
  4. Use a melting cheese: American, Mozzarella, Cheddar, Gruyère, Fontina, Provolone, Taleggio, or Raclette
  5. Use bread with a tight crumb, i.e., lots and lots of tiny holes like in sandwich bread
  6. Carefully consider your fillings, i.e., nothing watery or that you wouldn’t eat raw

If you like this kind of thing, you might also consider the perfect omelette.

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