Chicago Home and Lifestyles – A better grilled cheese in 7 easy steps

Fall is here and you know what that means: a cozy hot cup of soup and a melty grilled cheese! I can’t think of anything better. Here are  7 easy tips to bring out the flavor and texture so it’s extra delicious. 

Pick a bread you really love. I love sturdy sourdough sliced thick. It can hold its own against any cheese you might choose. If you’re looking for a butterier flavor, try a rich brioche. Rye bread also adds a nice flavor. Just stay away from that tasteless regular white bread!

Grill the inside of the bread. This gives the cheese some heat for a head start on melting and gives you a better crunch in your end product. 

Try mayo instead of butter on the outside of the bread. Mayonnaise has a higher smoke point, and the oil will give you a better crust. For a bigger cheese punch, sprinkle some finely grated parmesan on the mayonnaise. 

Use real cheese and grate it yourself. That pre-shredded stuff contains cellulose to keep it separate and doesn’t melt well. Try different cheeses like Gruyere or fontina for a different taste than cheddar. Or mix two or three different cheeses. 

Add some fillings. Bacon is a classic. Thin sliced fresh tomatoes are delicious and add a fresh flavor. Be adventurous and try pepper jelly or pesto. You can even add some spicy or sweet pickles for crunch and a vinegary twist. 

Cook low and slow. Medium or medium-low heat will cook your sandwich more evenly and will give the cheese a chance to melt before the bread gets too brown. If you notice the bread getting browned too quickly, cover the pan for a bit but then remove the cover before the steam makes your grilled cheese soggy. 

Let it cool. When your grilled cheese is done to your liking, resist setting it right on your serving plate. This will trap too much heat and make the bottom soggy. Place it instead on a wire rack to cool for a bit and stay crisp. 

Then, grab your cup of soup and enjoy!

Kathleen Weaver-Zech and Dean’s Team Chicago