I didn’t intend to cook from the America’s Test Kitchen Cookbook again so soon. But I decided to make myself a grilled cheese for lunch and remembered that the book actually includes a recipe for a grilled cheese sandwich.
Now I consider myself something of a grilled cheese expert. It was the first thing I ever cooked on a stove and has always been one of my favorites. In college I discovered what I consider to be the ultimate in grilled cheese, which is a sandwich on wheat bread with one slice of cheddar and one slice of muenster, with onions and tomatoes in the middle.
But what the hey, I’ll give the expert’s instructions a try. I used potato bread because that’s what we have this week. The recipe has three tricks to it: using grated cheese, brushing the bread with melted butter, and cooking over medium-low heat.
I used pre-grated cheddar again because it’s what I have. I found it difficult to get the sandwich into the pan without spraying grated cheese everywhere. (Since the recipe instructs to swipe the top with butter and then flip that side down into the pan. I had to wipe the pan of cheese before it became a burnt mess. According to the cookbook, using grated cheese insures even coverage of melted cheese over the whole sandwich, but I didn’t find that. The edges had no cheese because it had all fallen out when I flipped it. Besides, cheddar isn’t my favorite cheese for grilling. I prefer muenster or havarti. Or, if I feel nostalgic, good old Kraft American.
However, the combination of brushing the bread with melted butter and cooking over medium-low heat did produce a really nice crispy, golden brown toast.
So I may end up altering my standard Grilled Cheese making routine. I think cooking it longer at lower heat is probably worth it for consistently golden sandwiches.