Grilled Cheese

Let's cook

1. 1

   Mayonnaise on the outside

   Spread mayonnaise, not butter, on the outer faces. It has a higher smoke point, spreads evenly on cold bread, and browns more consistently.

   💡

   This sounds wrong and is the single best grilled cheese tip there is.

2. 2

   Use two cheeses

   Combine a sharp cheese for flavour with a good melter for texture. Cheddar alone can turn oily and split.

3. 3

   Grate, do not slice

   Grated cheese melts far faster and more evenly than slices, which matters when you are cooking on low heat.

4. 4

   Mustard inside

   Spread a thin layer of Dijon on the inner faces. It cuts the richness and you will not taste it as mustard.

5. 5

   Low heat, lid on

   Cook over medium-low for 4 minutes a side, covered for the first half, so the cheese melts fully before the bread over-browns.

   💡

   Patience is the whole thing. High heat gives burnt bread around unmelted cheese.

6. 6

   Rest before cutting

   Rest 1 minute so the cheese sets slightly, then cut diagonally.

Nutrition & Safety