Everyone -- even people who can't (or don't) cook -- have a few cooking secrets to share. I learned a grilled cheese trick from a friend who could make this and only this. But he could make it well!
Sometimes -- especially when you are trying to use less butter in the grilled cheese process -- the bread browns and crisps but your cheese has refused to melt. How do you solve this?
Put a lid over the sandwich during the grilled cheese process. This creates steam, which helps the cheese melt. Make sure the stovetop's not at a raging hot heat or it will burn.
Ryan and I've been on a grilled cheese kick lately. (Ryan's healthy and has been using olive oil. It's not the same as butter but it's not so bad.) My current favorite grilled cheese sandwich has been turkey bologna (and, yes, I do like bologna, mainly because my mom refused to buy it for me as a child), cheddar cheese, sriracha and mayo. I tried cheddar cheese with apricot jam (a Chowhound recommendation) and thought it was good. But I prefer my grilled cheese with some spice, rather than sweetness. Mustard and hot sauce are a good combo too. And cheese and tomato never gets old.
The New York Times had grown-up grilled cheese variations. CBS News also has a list of grilled cheese tips (grate the cheese for easier melting) and sandwich ideas. What's your favorite grilled cheese sandwich?
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