Grilled Cheese Recipe | How to make Grilled Cheese at Home

Often people say that grilled cheese is the most American a dish can be. But, what if I pop your bubble? What if I tell you that there is nothing American about the combination? Shepherds and Harvesters in ancient Mesopotamia would go into the fields with feta and flatbread. This was done so they could have lunch at mid-day. As time evolved, so did the idea. People in medieval times replaced it with hard cheese and rye bread. The fourth Earl of Sandwich, John Montagu, is famously known for putting cheese between two pieces of bread and that’s how grilled sandwiches came into existence. Or, that’s how we know it came into existence.

There is nothing more comforting than a melted, hot, grilled cheese sandwich. And would you want to know about combo made in heaven? It’s a grilled cheese sandwich and tomato soup. It’s one of the easiest recipes and even the pickiest of eaters are fond of grilled cheese sandwiches.

Guys, you can’t go wrong with a grilled cheese sandwich. You just can’t. As long as you have bread, a generous amount of amazing cheese, you are literally good to go. By having these two ingredients, you have all the ingredients to make the best-grilled cheese sandwich of your life. What makes everything different is the technique.

Best Cheese for Grilled Cheese:

Honestly, there is no judgment on what cheese goes best with the sandwich. Come on guys, it’s cheese. Nothing can ever go wrong with cheese.

Any type of cheddar cheese will work but creamy processed, a little bit provolone, leftover from last night will do the job perfectly.

You can mix real American cheese with cheddar cheese to achieve the perfect taste. It tastes amazing and smells like heaven, literally.

How to make the perfect grilled cheese sandwich:

Although there is no right or wrong way of making this sandwich, you can still master some techniques to make it the best in the world. These techniques include:

Low Heat:

Everyone is so impatient when it comes to grilled cheese but the real technique is to take things real slow. When cooked at a low flame, the bread gets golden-brown which adds perfect crisp to the bread. It also allows the cheese to melt perfectly onto the sandwich.

Open-faced:

If you want to go a bit extra with cheese, start by cooking it on top of the single slice only. This allows the bread to be cooked perfectly without getting soggy. Once when your cheese melts, add the other slice of bread on top.

Get extra with cheese:

Don’t hesitate when it comes to cheese. Be as generous as you want to be.