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Best-Ever Grilled Cheese

Source of Recipe

Bon Appétit, March 2015


Recipe Introduction

"No matter the hour (or your age), a grilled cheese sandwich is the pinnacle of crave-worthiness. This rendition doesn’t attempt to reinvent the classic. It just guides you toward making the best-ever version of it. But there are a few rules you must follow: 1. Butter goes in the pan not on the bread. To ensure golden (not burned) toastiness, the exterior of the sandwich should be slicked with mayo, which has a higher smoke point than butter and possesses the combined browning power of oil and egg yolks. When mayo-slicked bread meets buttered pan, that’s when the magic truly begins. 2. Opting for a cheese that melts well is paramount: American is the melting-est cheese there is, but a young cheddar cheese works well too and brings deeper flavor. If you want to go off-script, stick to a soft or semisoft cheese. Their high moisture content means they’re especially adept at turning molten. 3. Once the sandwich is in the pan, pressing down with a spatula is helpful for achieving even toasting—and for encouraging bread and cheese to meld together. But don’t be overzealous; this is not a smashed cheese sandwich. 4. Cut the sandwich diagonally. It’s official: Sandwiches cut this way actually taste better. Ready to serve? A bowl of tomato soup is an optional accompaniment but highly encouraged."

Recipe Link: https://tinyurl.com/bestevergrilledcheese

List of Ingredients

â—¦ 2 slices ½-inch-thick Pullman or other white bread
â—¦ 2 tablespoons mayonnaise
â—¦ 1 tablespoon unsalted butter
â—¦ 2 ounces thinly sliced American cheese or cheddar (about 4 slices)
â—¦ Freshly ground black pepper
â—¦ Tomato soup (for serving; optional)


Recipe

Place bread on a cutting board and spread mayonnaise over top side of each; this is key to a golden, delectable crunch.

Heat a small skillet (nonstick, ideally) over medium. Slide in half of butter. When it melts, place one slice of bread, mayonnaise side down, in skillet; top with cheese; season with pepper. Top with second slice of bread, mayonnaise side up. When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet.

Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don't smash it. Cook until second side is golden brown and cheese is melted. Eat immediately, preferably with soup.

Makes 1 awesome sandwich