Tips for Perfect Grilled Cheese

Grilled cheese tips | Kale and Ale

I love cooking. It is very calming and relaxing to me, and I can make food to my preference (which usually means savory and heat level). But there are two things in our house that I had the reigns (if by reigns we mean skillet and spatula) over to Aaron for: Pancakes and grilled cheese. That’s because those are his specialties and he enjoys making those. And make them well he does!

His pancakes stay pretty traditional (maybe a little vanilla or chocolate chips here or there) but they are fluffy and moist, consistently good. While the pancakes are good, the grilled cheese is simply divine. I tried to be helpful and make the grilled cheese once, and it didn’t compare. Aaron’s grilled cheese game is on point, I leave it up to him.

Like stepping away from the stove on grilled cheese night,  I hand over my blog ahead of National Grilled Cheese Day on April 12. Aaron shares his tips and tricks to the perfect grilled cheese sandwich to Kale and Ale readers.

Aaron national grilled cheese | Kale and Ale

Aaron shares his tips for perfect grilled cheese.


Hi, Aaron here.

I love helping Val with her blog from the background or as a taste-tester, but melty cheese is my jam. It’s a food group in my diet, anchored by foods like mac ‘n’ cheese, pizza and, of course grilled cheese. I want to share some tips for the perfect sandwich on National Grilled Cheese Day or any other day, which have been honed and shared here.

Tips for the perfect grilled cheeseNational Grilled Cheese Day assembly | Kale and Ale

Low and slow cooking.

I set my stove on medium low to medium. This helps the sandwich achieve a nice crisp golden-brown outside and smooth inside. If your burner doesn’t cook evenly or you’re making two at once, you might need to rotate the sandwich during cooking to brown all sides evenly.

If it’s a basic grilled cheese, it’s ready to flip when the top butter starts to melt. If it’s a deluxe sandwich, pay attention to how the bottom is browning, flipping when it’s cooked and starting to get crisp but not overdone.

Cheese choice is crucial.

A combination of flavorful and melting cheese (I prefer sharp cheddar and Havarti or chedder and pepper jack) balances one another nicely. You end up with a mix of taste and flavor and gooey meltiness blended together in every bite.

Grilled cheese layers | Kale and AleExtras really elevate the sandwich.

Guacamole is my filling of choice because it adds a creamy, buttery richness and good flavor. Other add on ideas include sauteed mushrooms and onions or tomatoes, but really the sky is the limit.

 

 

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