Cheese Frenchees Deep Fried Grilled Cheese Recipe (2024)

FAQs

What is the secret to a good grilled cheese sandwich? ›

Sliced American cheese grilled on thick-sliced Classic White Miche.

Put it nearer the heat, right at the top of the grill at the end. It might be that the fat content isn't quite high enough though.

The overall verdict? If you want a low effort, high reward grilled cheese, use mayo. But if you want to make an extra special sandwich, use a mayo-butter combo.

For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.

Shred Your Cheese: Do not, we repeat, do NOT use sliced cheese for grilled cheese. First, it is best to bring your cheese up to room temperature before cooking your sandwich. Then, shredding the cheese will help ensure that it melts faster and more evenly. Keep in mind, certain cheeses melt easier than others.

There's a family of semi-firm cheeses — among them, queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese — that won't melt over direct or indirect heat in your kitchen.

Standard procedure for grilled cheese is to butter the outsides of the bread before placing it in the pan — for more flavor, butter both sides, inside and out. This works quite nicely, adding flavor to the sandwich, while also preventing burning and sticking.

Place the sandwich in the pan, cover, and cook for 2 to 3 minutes, or until the bottom slice of bread is golden brown and crisp. Flip, replace the lid, and cook until the other slice of bread is golden brown and the cheese is melted, 1 to 3 minutes.

Out-of-the-box kitchen staples like peanut butter can easily elevate your grilled cheese sandwiches. Avocado, tomatoes, pickles, and bacon also make delicious additions.

Should you cook a grilled cheese fast or slow? ›

Low and slow is the way to go when it comes to making grilled cheese. Be patient so you can get the perfect crust and a nice melty interior. If you are making multiple sandwiches, you can use an electric griddle pan. Make sure you don't turn the heat up too high.

Ina encourages using a mix of butter and olive oil because butter adds a rich flavor to dishes while the olive oil helps prevent the butter from burning.

Fruity additions are practically limitless: melons with prosciutto and fontina cheese, peaches with gruyere, pears and melty Brie, strawberries and sharp cheddar. These sophisticated flavor combos will have the grown-ups cheering for more.