Melt-astic Grilled Cheese
Some foods invigorate us, energize us, give us nutrients and vitality. Others have the power to reach deep into our battle-weary souls and encircle us with loving arms of comfort. Grilled cheese is definitely the latter.
Yes, it’s just fat and carbs. But oh, what fat and carbs can be! If you do it right, that is. To ensure success, there are two key things you should know:
First, you need a bread with a dense crumb. You don’t want, for instance, a big airy focaccia with huge holes—this would allow the cheese to escape, and you will be left with a discombobulated mess.
Second, buy a cheese that melts well. A grilled cheese just ain’t proper if the cheese doesn’t get all smooth and melty. Some examples of good melting cheeses are:
- Monterey Jack
- Brie, if you remove the rind
- American cheese product, a.k.a. Kraft Singles (There, I said it. Normally, I would never condone such a thing, but there is just something so chemically right about this stuff that it melts perfectly. Use with caution, as it may be addicting.)
Once you have these two items covered, you’re all set to make a phenomenal grilled cheese.
By the way, you can "butter" the bread with mayonnaise and it will add a nice zesty tang. Some folks swear by this, but it's all up to you. And of course, you can add other exciting stuff for filling, like tomatoes, relish, sliced pickles, pulled pork, bacon, pesto, etc. Just remember not to add too much. The real star of this show here is the cheese!
Let’s grill* some cheese!
* The name of this dish is a curious misnomer. We’re not actually grilling it on, you know, a grill. Grilled cheese is made in a pan on the stove. And we’re not actually cooking the cheese, we’re frying the bread around the cheese. Okay. The Technicality Police has done its job. We out.
bread with a dense crumb
butter or oil
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