September means back to a lot of things: Back to school for those of you with kids, back to class for college/ university students, and back to basics on our blog! September on our blog means perfecting the basic recipes every food lover should know.
While Lisa will be cooking though The Kitchn Cookbook and some of The Kitchn blog, I will be focusing solely on basic recipes from The Kitchn blog. And I knew I had to start with a grilled cheese sandwich! I had some fresh sourdough bread and old cheddar cheese on hand, so that’s what I used to test this recipe.
Sure, I supposed that everyone and their dog knows how to make a decent enough grilled cheese… but The Kitchn’s recipe had two tips that made things even better and easier!
- Melt butter in the pan instead of spreading it on the bread.
- Use shredded cheese and pile it high.
Yeah. Mind blown. A crispy, buttery, oozy, perfect grilled cheese.
Butter tip: Winnipeggers, you HAVE to switch up your butter game. Grab some Notre Dame Creamery butter. You’ll never go back. Available at most grocery stores, but I find that Gimli Fish on Dufferin offers the best price!
Recipe Rating: 5 Knives out of 5
How To Make A Fantastic Grilled Cheese Sandwich
What You Need
2 slices bread
1 tablespoon butter
Generous 1/4 cup grated cheese, like cheddar, monterey jack, or any other melting chees
Skillet, large enough to fit your sandwich (non-stick, stainless steel, or cast iron)
Lid, which can be the actual skillet lid or another pan’s lid or a handy baking sheet
- Melt the butter in the skillet: Place the skillet over medium heat and add the butter. Let the butter melt completely. When the butter begins to sizzle, that means your pan is hot enough for the sandwich. Spread the butter around the middle of the pan with the spatula.
- Rub the bread in the butter: Rub the bread in the melted butter. You only need to rub one side, but if you do both, I won’t tell. Remove one of the slices and keep it close by.
- Pile the cheese on the bread: Pile the grated cheese in an even layer over the entire surface of the bread. It’s ok to go right up to the edge.
- Cover the pan: Cover the pan with a lid. Let the cheese melt until it’s almost entirely melted, but you can still see some distinct cheese pieces, 2 to 3 minutes.
- Top the sandwich and flip: Uncover the pan and top the sandwich with the other piece of bread (buttered side out). Squish slightly so the top adheres to the melted cheese. Flip the sandwich over.
- Continue cooking until both sides are toasted: Let the sandwich cook on the other side until toasted golden brown, another 1 to 2 minutes. If the first side wasn’t as toasty as you like, flip the sandwich again and toast until golden brown.
- Transfer to plate: Transfer the sandwich to a plate, cut in half, and eat immediately.