The Grilled Cheese Hack That Guarantees All Cheese Is Melted To Perfection

Grilled Cheese is a family favorite for its simplicity. Bread, butter or oil, some yellow American or cheddar, and maybe some tomato soup, and you're all set for a quick lunch. The simplicity of a grilled cheese is a funny thing though because it leaves a lot of room for improvement through the simplest of methods. Bread preparation is usually the first thing that comes to mind but there's more to consider for an optimal sandwich like how the cheese is prepared, what kind of cheese, and whether to include more than one.

To come up with a better grilled cheese, you could look into the history of grilled cheese and glean techniques from that or you can get back to the fundamentals. Choice of cheese, the right pan or griddle temperature for that crispy but gooey texture combination, and a tip from a notable chef to boot can help get this classic sandwich down to a science at home.

A helpful tip from a chef and some finishing touches

Now for that even crunch and buttery flavor the tried and true method is to get your choice of butter slathered on the toast and typically heated to a golden brown. As far as getting the desirable melt on your cheese, Chef Luke Zahm suggested melting cheese first then moving on to the buttered bread. "I begin the melting process by adding the cheese to the griddle on its own, then adding the buttered bread, then adding the cheese that's melted to the toasted bread," he told Better Homes & Gardens. This ensures that the fundamental gooey texture makes it to the final product instead of hoping your choice of bread wasn't overly thick and took the brunt of the heat for a lukewarm result.

Finally the typical squared-off white bread while certainly traditional may not be the best choice for everyone. Sourdough or even ciabatta can provide a welcome rustic flavor on top of still absorbing the butter and maintaining crunchiness. Chef Jernard Wells offers grilled cheese advice for those seeking more tips Still, Chef Zahm's hack shouldn't be underestimated and will make many an at-home eater very happy once they take that first bite