A perfect grilled cheese sandwich – with a slightly crunchy, toasted outside and ooey-gooey inside – is a great companion to a bowl of tomato soup during the winter. But the storied sandwich isn’t limited to cold weather. Why not whip up a grilled cheese on the grill?
With “grill” right in the sandwich’s name, you’d think this cooking technique would be foolproof. But making a grilled cheese on the grill can be tricky at first. Without following a few key guidelines, you may have a charred, burned sandwich instead. So, here are some tips for making the perfect grilled cheese. Some things to keep in mind:
- the “shred and spread” approach to cheese
When it comes to the topic of heating, I think this info graphic covers it perfectly.
My favorite part of this post – the ingredients!
- Thickly sliced bread is essential for a grilled sandwich. Normal, pre-sliced sandwich bread may crumble on the grill grates.
- Plenty of oil or butter is essential to keep the bread from sticking to the grill grates. Plus, fat helps the grilled cheese stay moist.
- Add a little something to your grilled cheese!
Finally, shred and spread your cheese! The best way to achieve the perfect bite of cheese and bread every time is to make sure the cheese extends all the way to the corners of the sandwich. Shred the cheese and evenly coat the bottom of each slice of bread.