How to make the perfect grilled cheese — without killing yourself
In Episode 45 of the ever-entertaining, always-informative podcast How To Do Everything, guest contributor McKay Marshall gave his technique on “How to make the perfect grilled cheese.”
I found his method to be dangerous and scary. Not saying it’s wrong, but it is for experts only. Grabbing ingredients on the fly, using a pan that’s “as hot as you can get it,” his inversion technique for flipping—these all need someone who knows what he or she is doing and can work at a short-order cook’s pace, not to mention a spatula that is shaped to allow you to invert a pan over it without the risk of burned fingers.
One of the How-To guys (Ian, I think) said this “high-action method” was “making [him] tense.” It did me, too. They likened it to mixing a drink à la Tom Cruise in Cocktail. But when you screw that up, you spill booze and break bottles. Screw up Marshall’s grilled cheese method, and you’re throwing around scalding hot oil and melted cheese. Next stop, burn unit.
My method takes only slightly longer, but anyone can do it with very little kitchen expertise. To paraphrase “The Tortoise and the Hare,” low and slow wins this race.
Start with your mise en place—a French chef’s way of saying “get your shit together.” Butter one side of bread, set it butter-side up on your work surface, then butter the next slice and set it on top of the first, buttered sides facing each other. This back-to-back layout keeps you from getting butter on everything, and now you have an open-faced area on which to put your cheese—grated cheese will melt better than slices—and any add-ons. (As an aside, my favorite addition is roasted green chiles from a can.)
Meanwhile, heat up your pan at a setting only one or two notches above simmer at most. I highly recommend a cast-iron pan, which does the best job of grilling and also avoids the health risk of dry-heating a non-stick pan. If you must use a non-stick pan, either put the sandwich into a cold pan, or use Marshall’s butter-in-the-pan-not-on-the-bread method.
When everything’s ready, and the pan is hot but not searing, pick up the entire back-to-back sandwich and place it into the pan as if you’re cutting a deck of cards: take the top slice with its cheese and put it on the bottom, and the bottom slice and put it on top, so your sandwich is now fully assembled as it starts to grill.
Cover the pan very loosely with a lid—enough to trap some heat and speed the cheese-melting, but not enough to trap steam and make the bread soggy. By the time the bread is nicely grilled, which will only take a few minutes, the cheese will have begun to melt—this will allow you to flip the sandwich normally. Grill the second side uncovered. While this is happening, you’ll have time to clean up without risk of overcooking the sandwich.
Ten minutes, start to finish, and with any luck no calls to the fire department.