4 Easy Ways to Make the Best Grilled Cheese of All Time

Sure, you may make a pretty good grilled cheese. But here's a bit of Sandwich Theory to make it great.
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Sometimes I'm out on an island with Sandwich Theory, philosophizing about things placed between two slices of bread that have never been written about. Not so with grilled cheese. This childhood favorite is well-tread territory. Everyone's got an opinion.

Case in point: Last year, my coworker Anna Stockwell wrote right here on Epicurious about the benefits of using cream cheese in grilled cheese. This is an opinion I respectfully disagree with. You don't need cream cheese to make a creamy grilled cheese sandwich. You just need the right cheese.

THEORY: THE BREAD SHOULD BE SOUR

Let's get this straight—the perfect grilled cheese is made with sourdough bread. Sourdough crisps up well, while maintaining enough chew and structural integrity to not fall apart under the weight of all the cheese that's to come.

"What about brioche," you might ask? Don't even think about it. While some people suggest that using buttery brioche makes for the ultimate, most decadent grilled cheese, this is a grilled cheese sandwich we're talking about here. It doesn't need extra decadence.

THEORY: FANCY CHEESE IS UNNECESSARY

What you're looking for with a grilled cheese is meltability. Skip that film hunk of halloumi or that creamy orb of mozzarella—they're not what you want here.

What you want is yellow cheddar. It's your best bet in terms of both creaminess and taste—just make sure to shred it with a box grater before you toss it on the sandwich. (You can buy the pre-shredded packaged stuff, but it doesn't melt as well.) Alternatively, if melt if your main concern, you can go with thin slices of old-fashioned American cheese. While it might not have the sharp flavor of cheddar, American cheese's ability to deliquesce into a puddle of deliciousness can't be denied.

THEORY: MAYO GETS THE BEST SEAR

Is it really a surprise that my perfect grilled cheese somehow involves mayonnaise? In fact, mayo is essential. Before you do anything, slather one side of good sourdough bread with the creamy stuff.

Now it's time to cook: Place two slices of bread mayo side down in a cast iron pan that’s hot enough to get a good sizzle, but not so hot that the thing burns. After a minute, place some grated cheddar cheese on each slice of bread. When the cheese is about halfway melted, place the two halves together. Continue to cook until the cheese is fully melted.

That's it. You'll get perfectly yellowish-gold toasted bread and gooey melted cheese every single time.

THEORY: GRILLED CHEESE WAS MADE FOR EXPANSION

Once you've mastered this basic technique, the possibilities for add-ons are endless. Try adding thick slices of ripe in-season tomatoes, good-quality bacon or pancetta, or creamy avocado. Heck, you can ever get weird with your toppings.

Whatever you do, just make sure they don't interfere with the melt.