“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
- Be patient
- Use mayo
- Spread the mayo to the edges
- Use a melting cheese: American, Mozzarella, Cheddar, Gruyère, Fontina, Provolone, Taleggio, or Raclette
- Use bread with a tight crumb, i.e., lots and lots of tiny holes like in sandwich bread
- 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.