How To: The Perfect Grilled Cheese
I don't know about you, but I love sandwiches. They're the best. Delicious, storable, and all around a good snack that travels well. But when it's cold outside, nobody really wants to chow down on a crisp and cold sandwich. It's understandable. But if you take just about any sandwich and toss it in a skillet with some butter, that becomes a rare cold day epic dish that's both easy to make and easy to mess up.
First off, you have to use cheese. Not cheese food. Not cheese product. It has to be cheese. I like the Kraft Deli Deluxe personally. It's real cheese that melts evenly and tastes delicious. It's also over $6 per pound, so use it sparingly.
Second, when using standard cut breads, us only one slice of cheese. There's no reason to make a grilled cheese sandwich a stringy, melty mess. That ain't right. If you're busting out the Texas Toast, then two slices is appropriate.
Third, you have to use butter. Margarine doesn't melt into oily goodness like butter does. It might taste like butter, but you'll burn your bread super quick and not in the good way.
Fourth, it's best to use a hot well-seasoned cast iron pan. Stainless and non-stick work too, but those have to be used at lower temperatures. Alternatively, you can also use the grill out back. Propane is OK, but toss some cherry wood on a bed of coals and you'll have the most ridiculously good smoked grilled cheese sandwich in the world.
If you have to use a sandwich press cooker, that's find. I like that hard over-cooked like chewy nub of cheese that always finds its way out of the seam. Also, if you want to really pack a punch in that sandwich, put in a little baby spinach and a very thin layer of mayo. It'll set your palate off in a whole new way.