Some of the best grilled cheese sandwiches I’ve had were made by my friend Caleb. He also included some basil in his recipe and a tomato on the sandwiches, making them even more delicious.
Caleb’s trick to grilled cheese is a good one: do not press the sandwiches down with a spatula. Tapping them on the corners is fine, but pushing the entire sandwich down ends up making it flattened.
This, however, doesn’t take into account the many adventures with the sandwich press that I’ve had, which I’ll save for another blog.
Anyway, the other trick I’ve learned is to put butter on the top of the bread of the side of the sandwich not being cooked. This was something I had failed to do before, and as the bottom side of the sandwich is busy absorbing the oils in the skillet, more has to be added or the browning process will be uneven.
So get to the grilled cheese, guys!
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