I never learned how to make a grilled cheese sandwich

[DLgal]

There is a much easier way than having to butter the bread on both sides first.

Heat a griddle or nonstick pan on medium heat for about a minute.

Make the sandwich while you are doing this. 2 breads, 2 slices of cheese.

Take a pat of butter (about half a tablespoon) and put it in the pan and try to confine it to a puddle about the size of the bread as it melts. Place the sandwich into the pan over the melted butter. Check the underside frequently. When its golden brown, lift it up with a spatula. With the other hand, melt another pat of butter in the pan.

Flip the sandwich over and cook it on the other side until golden brown.

This method does 2 things.

1. It cuts down significantly on how much butter is used.

2. It makes the resulting sandwich crispy and NOT soggy or greasy.

I've been making grilled cheese this way since I was a kid and it's how I taught my son how to do it.

 

[Cannot_Wait_4Disney]

The best way to make a grilled cheese.
Don't butter the bread. Butter the pan. When it is heated, stick your bread on and your cheese on the bread. When cheese melts flip the sandwich together and eat. You will use far less butter that way, you won't soggy the bread, and you'll get better coverage.

 

[HerRoyalHighness]

I do the melt a pat of real butter in the pan tactic. Texas toast. 3 slices white American cheese or havarti. When first side is done, I lift it up with the spatula and put another pat of butter in the pan to melt. OR try coconut oil. A little blob or spray (i use trader joes) on each slice of bread. Sometimes a blob of miracle whip goes inside. If its not melty enough, 15 seconds in the microwave helps.

 

[marthachick]

DH and I are trying to eat GF so grilled cheese sandwich sounds like heaven.

I do the ‘melt the butter in the pan’ method when we are eating gluten.

 

[Figment Mom]

Yes, I'm far too lazy to butter bread or add more to the pan when flipping.

Place 2 slices American cheese between 2 slices white bread. Melt a generous pat of butter. Put sandwich in pan. Flip right away. That way both sides absorb some melted butter. Cook one side to perfection then flip and cook 2nd side.

At a restaurant I worked at many years ago we offered brie on sourdough as one of our grilled cheese choices. Amazing.

 

[Pea-n-Me]

Timely thread. We had grilled cheese on Italian bread with Campbell's Tomato Soup last night. (Dunking the sandwiches in the soup, of course!) They were really light and good! We butter the bread and cook in frying pan.

 

[wenrob]

There is a much easier way than having to butter the bread on both sides first.

Heat a griddle or nonstick pan on medium heat for about a minute.

Make the sandwich while you are doing this. 2 breads, 2 slices of cheese.

Take a pat of butter (about half a tablespoon) and put it in the pan and try to confine it to a puddle about the size of the bread as it melts. Place the sandwich into the pan over the melted butter. Check the underside frequently. When its golden brown, lift it up with a spatula. With the other hand, melt another pat of butter in the pan.

Flip the sandwich over and cook it on the other side until golden brown.

This method does 2 things.

1. It cuts down significantly on how much butter is used.

2. It makes the resulting sandwich crispy and NOT soggy or greasy.

I've been making grilled cheese this way since I was a kid and it's how I taught my son how to do it.

I do this when I make pancakes or French toast instead of buttering after. Don’t know why it never occurred to me to do it with sandwiches. Will have to give it a try.

 

[Squirlz]

The Google master can't find a grilled cheese recipe?

 

[Skippy918]

I make my grilled cheese in the air fryer. I use a little bit of cooking spray on the outside of the bread. Comes out nice and crispy.

 

[bcla]

Thanks for all the advice. I guess I need a little more practice since getting it right seems to depend on "feel". I had plenty of butter and a 4 lb box of Kraft Singles from Costco. I just used store brand white bread and my kid is raving about it.

 

[mrodgers]

Butter outside of two slices of bread, GARLIC SALT (the best), then into the skillet, flip when perfect color, press with spatula as desired

Yes, garlic salt is important. Just as important, you forgot the pickles after it's done.

 

[bobbiwoz]

I use my little grill, with a plate to catch the butter that melts. A friend from Wisconsin gifted us some assorted Wisconsin cheese, and each kind really does melt perfectly. We have been enjoying the gift often this month.

 

[MamaBelle4]

I also "butter" the pan but for grilled cheese, I prefer the taste of margarine. Probably because I usually make 10, so the butter will brown too much for us and changes the flavor.

 

[mjkacmom]

Butter your bread and put both slices butter side down in a hot pan with a piece of cheese on each slice. When the cheese starts melting use your spatula to put them together and then toast to your liking, flipping if needed.

When I make them with meat I will toss the meet inside the pan to heat it up and then put it on when the cheese starts melting and then continue as above.

I use my Breville grill but do not use the press option. Old habits. Makes things quick when you’re making 5-6 sandwiches.

I melt butter in the pan, put one slice of bread on it, remove the bread, put the other slice of bread in the pan, add the cheese and the other slice of bread with the butter side out, cook and flip, sometimes covering with a cookie sheet. No time to soften butter.

I love tomato soup, but made it from scratch this summer with cherry tomatoes from the garden. I don’t think I can go back to canned.

 

[Searc]

How much butter are y'all using on the bread that it ends up soggy? Good gravy, I've never had my buttered bread end up soggy.

 

[Searc]

I melt butter in the pan, put one slice of bread on it, remove the bread, put the other slice of bread in the pan, add the cheese and the other slice of bread with the butter side out, cook and flip, sometimes covering with a cookie sheet. No time to soften butter.

I love tomato soup, but made it from scratch this summer with cherry tomatoes from the garden. I don’t think I can go back to canned.

Our butter we're using stays in the pantry, so it's always soft.

 

[DLgal]

Our butter we're using stays in the pantry, so it's always soft.

How do you accomplish this? Our butter starts to taste rancid even if its left on the counter for too long. I tried a butter bell and same result. We only use Kerrygold butter. Maybe it's too warm here? House is usually kept at 70-75.

 

[Moliphino]

How do you accomplish this? Our butter starts to taste rancid even if its left on the counter for too long. I tried a butter bell and same result. We only use Kerrygold butter. Maybe it's too warm here? House is usually kept at 70-75.

Our house is usually around 68 and stick butter does fine out on the counter. Any of the softer butters that come in tubs get too soft when left out.

 

[Jennabeth]

How do you accomplish this? Our butter starts to taste rancid even if its left on the counter for too long. I tried a butter bell and same result. We only use Kerrygold butter. Maybe it's too warm here? House is usually kept at 70-75.

We do this and use salted butter. I keep 1/2 stick at a time out and have had it go rancid only if it was out for several weeks.

 

[AndreaDM]

Trader Joe's organic tomato and roasted red pepper soup is the absolute best to go with a grilled cheese! I like to get fancy and add 2 or maybe even 3 kinds of cheese in one sandwich, yummy! Swiss on rye is a favorite.