grilled cheese with all kinds of things
You’re looking at cheddar, emmental, onion jam, baby arugula, and sliced apples piled in between slices of whole wheat bread. It was one of those fridge-cleaner meals with leftover odds and ends. A little bit messy, a lot delicious.
Here are my tips for how to make a decent grilled cheese sandwich:
- Let the butter soften to room temperature before slathering it all over the bread.
- Don’t use bread that is too thick; if you insulate your sandwich fillings, they’re not going to melt.
- Have some cheese touching each slice of bread. It’s like a savory glue that holds your sandwich together.
- Season veggie fillings (tomatoes, greens, etc.) with salt and pepper.
- Use low heat and put a lid on on the pan. Your patience will result in a buttery crunchy exterior and a hot gooey interior.
- Prevent sogginess! When the sandwich is ready to serve, put the “cold” side (the side that wasn’t touching the pan last) down on the plate, so that your sandwich doesn’t soak in condensation.
