Lower, longer and I sometimes cover the pan to help the cheese melt.
I also tend to take the cheese out of the fridge 10-15 minutes before I make one, so it's closer to room temp, like you do with a steak.
Lower, longer and I sometimes cover the pan to help the cheese melt.
I also tend to take the cheese out of the fridge 10-15 minutes before I make one, so it's closer to room temp, like you do with a steak.
From the movie Chef, with John Favreau. (A movie I highly recommend)
I've tried mayonnaise instead of butter.
Works well and ads a little flavor.
Have the cheese a room temperature helps.
Nick (Bo) Comstock wrote: George Foreman grills make perfect grilled cheese sammiches.
+1. "Easy button" for grilled cheese.
RealMiniParker wrote: This has been discussed previously. Learn me the secrets to a good grilled cheese Search, n00b!
I was going to say this sounds familiar... 
Velveeta and hand cut Italian bread.
There's such a thing as a decent grilled cheese sandwich? Sorry, not a fan
Jerry wrote:RealMiniParker wrote: This has been discussed previously. Learn me the secrets to a good grilled cheese Search, n00b!I was going to say this sounds familiar...
So E36 M3, you beat me too it.
Nick (Bo) Comstock wrote: George Foreman grills make perfect grilled cheese sammiches.
You can make some amazing sammiches in a foreman.
Speaking of the George foreman grill .
Grilled Ch-easy
Lay toaster on its side Insert two slices of bread with cheese betwixt them Don't use too much cheese, or it will mean a new toaster
Lots of people use bacon, but pepperoni goes great in a grilled cheese, too.
Plenty of awesome recipes at Grilled Cheese Academy.
mndsm wrote:Nick (Bo) Comstock wrote: George Foreman grills make perfect grilled cheese sammiches.You can make some amazing sammiches in a foreman.
My dinner tonight via George. Black pepper Ham, fried egg, slice of cheese, mayo on the inside, butter on the outside. Very tasty.
I melt the butter in the pan, then set the sandwich down in it. When it's time to flip, I melt more butter in the pan and set the sandwich down in it. We keep our butter in the fridge and I hate tearing bread trying to spread cold butter.
I didn't know there was skill involved with grilled cheese. I put butter in pan. Then put bread in. More butter after flipping. Maybe I'm a queso savant.
Think of it like a super-thick pancake. Nice and easy.
The olive oil trick is a nice change. It makes the bread a little crisper. I prefer butter for the flavor.
Don't be afraid to really take your time. I had to learn that because I like LOTS of cheese, and I use cheeses that don't melt well like cheddar. Kraft slices or Velveeta melts really easily, but when you use as much cheese as I do (or as tough to melt like sharp cheddar) you gotta go slow.
Let me ask this: When you cook pancakes, do they look like A or B?
A) 
B) 
I'll plus-whatever the lid and low heat. Keeps the bread from burning and holds heat so the cheese melts.
In reply to curtis73:
I hate pancakes. Waffles, I can stand, but they come out of a custom appliance.
In reply to curtis73:
Mine come out somewhere in the middle because my electric skillet temp control is suspect. But, I make my own pancake mix. Sure, it looks like bricks of coke in the cabinet because I make a bunch a time and portion it, but they taste way better than Bisquick or those other mixes.
I microwave the sandwich first to get the cheese melted. Then grill it to get that burnt up butter flavor. But I kinda like them burnt any how. Plus I cook a can of baked beans and pour it over the sandwich... letting the sandwich absorb all the bean juice. Sounds gross but it's so good.
Joey
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