Day 48: The Secret to a Perfect Grilled Cheese

The more I thought about writing about this very important subject, the more I realized that I wasn’t going to be able to create a recipe that would satisfy everyone’s palette. The original title before I just changed it was How to Make a Perfect Grilled Cheese. I mean, there is not a perfect way to make food. There are good ways and better ways, especially when it comes to cheese lovers.

You could go with the traditional American cheese that creates that stringy, liquid ooze when pulled apart for the camera. For anything else, I would prefer any other cheese than American because it is not real cheese. I was told by someone who took chemistry in high school that American cheese is one molecule away from plastic. But damn does it make a great grilled cheese!

There are many other cheeses that will go great in the middle of two pieces of buttered and grilled bread. I prefer provolone. Sharp cheddar and Colby jack are excellent choices as well. Even some shredded Mexican will do the trick.

Olive oil is a delicious substitute for butter.

A bowl of tomato soup is the natural companion for dipping. Especially on those cold winter nights.

I’ve thought a lot about this. And I have eaten a lot of grilled cheeses.

No, the ingredients are solely up to you, dear eater. What I believe the trick to a perfect grilled cheese is the amount of butter you put on the bread. Too much butter leaves the bread soggy, your fingers greasy, and lacks the crunch one desires in the sandwich. Not enough butter leaves the corners bare and lacking in flavor. An even, thin spread of butter, margarine, or oil is all you need.

Then when cooking, grill until you can’t hear a sizzle. Check periodically, depending on temperature. You are aiming for a dark brown that covers corner to corner. Undercooked is better than overcooked. It’s not a marshmallow. In the end, you want a sturdy, dippable sandwich that crunches on the outside and savors the taste buds on the inside.

Well, I hoped I made you hungry. Enjoy making your own combinations of grilled cheeses!

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Author’s Note #1: Let some of the extra cheese cook in the pan until the glob is hard and crispy. Peel that off and you have a cheese chip that is better than any Cheeze-It or Goldfish. Guaranteed.