Today (April 12th) is grilled cheese day!
Here is a few tips on making a grilled cheese sandwich.Grilled cheese tips.
1. It is all about the cheese, so make sure you use plenty of it; 50/50 cheese to bread ratio is ideal. When using that much cheese, I find shredded cheese melts better than slices.
2. Make sure you use a soft cheese like American, cheddar or gruyere. Hard cheeses don't melt easily and should be avoided for grilled cheese sandwiches.
3. Thick slices of bread. It is common practice to press a grilled cheese sandwich with a spatula while grilling (you have to make sure everything sticks together), so use thick slices of bread -- unless of course you want a really thin sandwich. I find that good ol' Texas Toast works great.
4. Use a well-seasoned cast iron pan. It browns the bread better. If your pan is not well seasoned, use a non-stick pan instead.
5. Butter the bread and not the pan. This gives you an even distribution of butter on the bread when grilling. Just make sure the butter is at room temperature for easy spreading, then butter one side of the sandwich and put that side down in the pan. Press sandwich with spatula, then butter the side facing up (if you butter the top side before pressing, the top piece of bread tends to stick to the spatula).
6. The thicker the sandwich, the lower the heat when grilling. Medium high heat is good, but if your sandwich is extra thick, use medium heat. That will give you a little extra time to melt the cheese without burning the bread. You can also cover the sandwich while grilling with a lid or pan to trap the heat and help the melting process.
And here is a few pics of a Bacon & Jalapeno Grilled Cheese Sandwich
I made for the occasion.
More pics and a recipe here.http://www.dfw.com/2013/04/10/779601/weekend-chef-bacon-jalapeno-grilled.html