TIP OF THE DAY: How To Make The Best Grilled Cheese Sandwich
 The Biloxi: pork butt, bacon and fontina cheese. Photo courtesy Grilled Cheese Academy. |
For National Grilled Cheese Month (there’s also a National Grilled Cheese Day, April 12th), feast your eyes upon 30 creative grilled cheese recipes from the Grilled Cheese Academy.
You’ll find more than a few must-try recipes. In fact, you might be inspired to host a grilled cheese party. To make the best grilled cheese sandwiches, here are 10 tips from the experts at EatWisconsinCheese.com, creators of the Grilled Cheese Acadmey. CHEESE TIPS 1. To Slice Or Not To Slice. Often it’s best to grate or shred the cheese. This promotes faster melting, as well as a smooth and more even melt. 2. Slicing And Melting. It’s easier to slice and grate cheese when it’s cold. Furthermore, cheese melts best at room temperature. |
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3. More Is Better. Don’t be shy: Pile on the cheese. Expand your horizons by using several types of cheese at once, as well as different toppings (arugula, caramelized onions, chutney, cranberry sauce, figs, garlic-sauteed spinach, gherkins, grapes, grilled vegetables, jalapeño, olives, pepperoncini, pesto, pickled vegetables, relish, sprouts, sautéed pineapple, sundried tomatoes, tomato sauce….whatever’s in the fridge or pantry). Remember, American, Cheddar and Swiss aren’t the only cheeses in town. |
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BREAD & BUTTER TIPS 4. Use The Real Deal. For great flavor, use real butter to pan-toast your grilled cheese sandwich. Margarine and other butter wannabes win you no points. 5. Soft Is Good. Butter at room temperature is the way to go. Not only does it spread easily, but it also browns the bread more evenly. 6. Use Your Imagination. White bread is not the only answer; in fact, it’s often not the best answer. Pick specialty unique breads to create equally more exciting and flavorful grilled cheese sandwiches. 7. Size Matters. Always use the right size skillet or suffer the consequences. If you opt for a skillet that’s too small, your sandwich will cook too slowly and not evenly. |
 The Nantucket: smoked salmon, cream cheese, scallions and melted aged Cheddar. Photo courtesy Grilled Cheese Academy. |
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8. Cast Off Cast Iron. Cast-iron pans and grilled cheese sandwiches are not friends. Always use a nonstick pan to minimize “stickage.” It also makes cleanup easier. 9. Flip. Press. Repeat. You want the cheese to spread evenly as it melts. So always press the sandwich with a spatula after you flip it. (Open-faced grilled cheese sandwiches do not require flipping.) 10. Low And Steady. Don’t grill over high heat. Not only will the bread brown too fast, but the cheese will not melt completely. Be patient and always grill over low heat.
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