We’re diving into the delicious world of grilled cheese sandwiches.
Whereas grilled cheese sandwiches are somewhat a staple in many American households, it’s not a universal rule that everyone knows how to make them. Adding the fact that they are a comfort food legend with a budget-friendly ingredient cost, it’s time to give it the Eating Plebian treatment.
In this video, I guide you through two distinct recipes, spanning a spectrum from a basic, nostalgic classic to an elevated, gourmet version. First, learn how to master the “old classic” grilled cheese sandwich using American and Colby cheeses on a fresh country white bread. I’ll share my secrets for a perfect melt, including the cold pan cooking method and a unique trick for checking the bread’s browning. Then, we’ll upgrade our sandwich with high-quality ingredients like freshly shredded sharp cheddar and Gruyère cheeses, seasoned with subtle hints of mustard and paprika. I’ll demonstrate how to assemble this incredible sandwich and achieve a gooey, delicious result that will truly “elevate a grilled cheese sandwich”.
Classic Grilled Cheese
This recipe provides instructions for making a classic grilled cheese sandwich, as well as an “elevated” version. The classic version, reminiscent of those enjoyed by Gen-Xers, uses a few simple ingredients and a specific cooking method to ensure a gooey, melty interior and a crispy, browned exterior.
Classic Sandwich Ingredients
- White American cheese and marbled Colby cheese
- Country white bread or a similar dense, fresh-made bread
- 2 tablespoons of butter, melted
Classic Sandwich Directions
Melt 2 tablespoons of butter and use a brush to apply it to one side of two slices of bread.
Use a cold pan method for a slow, even introduction of heat, which allows the cheese to melt before the bread burns. A larger pan (i.e., a 10-12″ skillet) is recommended because it heats up more slowly than a smaller one due to a greater thermal mass.
Place the buttered side of one slice of bread down on the cold pan.
Arrange a couple of slices of American cheese and two slices of Colby cheese to the bread. It’s okay for the cheese to hang over the edges, as it will create “crispy bits” when it melts and runs off.
Top with the second slice of bread and butter the exposed side.
Place a small spot of melted butter on an empty section of the pan to use as a color indicator for the sandwich’s underside.
Turn the stovetop on to the lowest setting. The pan’s size means this will be a medium-low heat.
Cover the pan to trap the heat and let it cook for about three to four minutes.
Once the test butter turns brown, flip the sandwich.
Continue cooking for another minute and a half to two minutes since the pan is already hot. The goal is to finish the cooking process and complete the meltiness.
Elevated Grilled Cheese
The second version of the sandwich uses higher-quality ingredients and includes additional seasonings to create a more sophisticated flavor profile.
Elevated Sandwich Ingredients
- 2-3 ounces of freshly shredded sharp cheddar cheese
- 2-3 ounces of freshly shredded Gruyère cheese
- A pinch of prepared mustard powder and a pinch of paprika
- Country white bread
- Olive oil
Elevated Sandwich Directions:
Use freshly shredded cheese instead of pre-packaged shredded cheese, which contains starches and anti-clumping additives that can affect melting and texture.
In separate bowls, toss the shredded sharp cheddar with a pinch of paprika, and the Gruyère with a pinch of prepared mustard powder. The goal is to create a “lingering ghost of taste,” so don’t use too much.
Brush one side of each bread slice with olive oil instead of butter.
Assemble the sandwich by spreading the cheddar cheese on one slice and the Gruyère on the other. It’s okay to use more cheese than you think you need.
As with the classic sandwich, place the sandwich on a cold pan with the oiled side down.
Flip the sandwich and oil the other side after placing it in the pan.
Cook the sandwich over low heat for two and a half to three minutes in a cold pan, then cover it.
Since the pan is already heated, flip the sandwich and cook the other side for an additional one and a half to two minutes. The host notes that because of the amount of cheese, it will take a little longer to melt.
