The perfect grilled cheese sandwich

Grilled cheeseMany people are troubled by grilled cheese. Such a simple sandwich, yet the complaints are myriad: my cheese didn't melt. The bread burned. It doesn't taste as good as mom used to make. The simplest fix for grilled cheese woes? Lower the temperature and use butter. Lots and lots of delicious butter.

  • Set a pan over medium heat
  • Give it plenty of time to heat up
    • Meanwhile, get two thick slices of bread and your favorite cheese--rye and cheddar works well as does whole wheat bread, a slice of tomato and meunster cheese. For this particular sandwich, I used pumpernickle and swiss on my wife's recommendation. She was born in Wisconsin and knows a thing or two about cheese.
    • Slice your cheese thin and make the sandwich
  • Add a tablespoon of butter to the pan, and spread butter across the outside of one side of the sandwich
  • Lay the sandwich butter-side down in the pan, and butter up the other side (It's ok, you won't get burned. A good technique is to soften the butter in the microwave--15 seconds ought to do it)
  • After a couple minutes (your cheese won't yet be melted, but should just be turning translucent on the edges) flip the sandiwch and let it go for a few minutes more.
  • Serve with a small salad or tomato soup

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