The Secret to the Perfect Grilled Cheese
What’s the most important part of a grilled cheese? It’s not the bread. It’s not the cheese. It’s not all the extra junk they stuff into it at those fancy food trucks. No, it’s the butter. The butter is what separates a grilled cheese from a cheese sandwich or cheesy toast. The butter gives it that golden brown crust. The butter gives it that crunchy, savory bite. The butter makes the bread moist on the inside and crispy on the outside. The butter makes the grilled cheese.
To get that perfect golden sear, spread the butter evenly across the bread and cook it slowly, giving time for the butter to soak in and the cheese to melt. Don’t turn the burner up to high and don’t slap the bread down on a superheated pan. Let it warm up with the pan and watch for the moment the yellow tips over into brown, then flip. Be patient. I know little Timmy is whining for his lunch to be ready, but the kid needs to learn to wait for the good things in life. He’ll appreciate it when he’s older, like five minutes from now, when a perfect grilled cheese is being stuffed into his piehole.
Regular stick butter has a few problems. It’s hard to spread if you keep it in the fridge like a normal person, and it goes rancid before long if you don’t. Sure, you could melt it, but then you can’t store it again. Or you could put the butter directly into the pan instead of on the bread, but you don’t get a good coat that way. Stick butter also has a low smoke point, meaning it burns at a lower temperature and tastes awful when it does. You can use it in a pinch, but let me tell you a secret that will make your grilled cheese—and life—a lot better: ghee.
Ghee is a type of clarified butter that’s made by melting butter and then removing the milk solids and impurities. Or you can just buy it at Costco. I keep a big tub of it by the stove. It’s soft and spreadable at room temperature and doesn’t burn easily, making it perfect for cooking on a skillet. It tastes just like butter when cooked, but you might find it slightly strange if you spread it on a roll. Anytime you cook on the stove, use this instead of stick butter. For grilled cheese, of course, but also pancakes, quesadillas, fried eggs, stir-fry veggies, or even cinnamon toast in the toaster oven, ghee will give you that perfect perfect crisp without the char.
Getting the butter and the cooking right will elevate any grilled cheese to delicious heights, but obviously, better ingredients will make a better sandwich. Denser breads generally work better than fluffy breads. I prefer a good sourdough. This is an American classic, okay, so don’t use French bread. Sure, it technically works, but it just doesn’t feel right. Same for the cheese. You can make a tasty sandwich with brie, if you want to be a total snob about it, but good luck getting your kids to eat it. A solid cheddar is all you need. American cheese is also great for that creamy, melty texture, but the kind you get sliced at the deli counter is better than the plastic-wrapped singles.
White or wheat, cheddar or american, you really can’t go wrong. Pick your favorites, slather it with some ghee, and slow cook it to perfection. I guarantee your kids won’t want Mama to make the grilled cheeses anymore, and you might find yourself sneaking the leftover crust pieces for yourself. Or you could just make your own.