Category: News

My quest for capturing the perfect grilled cheese sandwich has been more of a sport than a culinary adventure. I’m quick to brag about my best recipe to date, but I’m never truly satisfied. Somewhere, I think, there’s got to be one more cheese I haven’t heard about, a new bread yet to be griddled or an even tastier butter I haven’t sampled.

Each winter’s grilled cheese season, I embark on a brand-new quest to better (or might I say, “butter”) my best recipe to date, all in the effort to place a new trophy sandwich on my proverbial plate. The seed of this obsession began one winter’s day after walking home from elementary school. I was about 7 or 8 years old then. My mom had a soup and sandwich at the ready, and even more importantly, Lunch with Soupy Sales was on TV. THIS, I thought, was gonna be a good day…

I have to say that while I enjoy a good bowl of soup now, back in those days, soups weren’t my thing. That was especially true of Cream of Tomato (yuck), which if I had to guess, was probably the old reliable standby Campbell’s. The sandwich, on the other hand, was something other worldly, more like a pizza than a sandwich. It had a crunchy brown crust and melted cheese. The only thing that was missing was tomato sauce.

My 1st grilled cheese sandwich didn’t come with eating instructions, so I dunked it in the tomato soup like a donut. Genius! I thought. It only took the pizza companies 30 more years to come up with Crazy Bread, so perhaps I was really ahead of my time. My new sandwich friend became THE go-to meal whenever I was given the choice. Even odder, until then, I never much cared for cheese at all, except on pizza. I OD’ed on this sandwich for a full year.

I’ll guess that dear old mom made those grilled cheese sandwiches from Velveeta® Cheese Spread. I know for a fact that later she used Kraft® Processed American Singles. Both are iconic, and both are still widely used in grilled cheese sandwiches to this day. When I started making my own grilled cheese sandwiches, I began to think that something was missing. Both Velveeta® and processed American cheeses were a little too melty. Where were the pizza-like gooey strings I loved? Where was the chew? I wanted it all. So, the quest began.

Mind you, I do have my own preferences, some more to do with looks than taste. Like, I prefer the cheese to be yellow, (yeah, I know it’s just coloring, but…). The bread should have a crunch, but I don’t care to use a hard-crusted Artisan-style bread. Besides, it squishes the cheese out too much from the sides. Lastly, even though my mom buttered up both sides of her sandwiches with (ouch) Crisco® shortening (which does give you a crispy crunchy bread and allows the cheese flavor to shine through), nowadays I prefer to use a softened, salted butter instead.

My perfect Grilled Cheese Sandwich is always a work in progress, but I’m very proud of the ones I make. They’re cheesy, creamy, gooey, a little stringy, crunchy and buttery.

April 12, 2015 is National Grilled Cheese Sandwich Day!
Making a grilled cheese sandwich is simple, but each component and process is essential to an ultimately perfect outcome.

The Bread
My choice of bread is non-seeded Italian bread, cut just slightly thicker than usual. I like this bread because it’s neutral in flavor, has a tight crumb (not too many big holes), and both crisps up and browns well.

The Spread
There are a lot of choices here, from mayonnaise (yep, mayonnaise) to the aforementioned Crisco® shortening to margarine or even oil. I prefer NOT to add the fat to the pan but to spread it directly on both sides of the outer bread slices instead. I butter my perfect grilled cheese sandwich with softened Pelugra or Irish Kerrygold salted butter so that the butter is spreadable and right where I want it.

The Cheese
Here is where it all happens. Personally, I want a cheese that has both great flavor and great melting characteristics. If I could only choose one, I’d probably choose Tillamook® Medium Cheddar. I’d slice it 1/8” thick and put on two layers edge to edge. Having said that, my perfect G.C.S. uses three cheeses. In order, top to bottom, they are: Tillamook Cheddar + Colby Jack +Aged Gouda. The star here, believe it or not, is the Colby Jack, which in my sandwich is 50% of the middle, with thin slices of the other two on both sides. All totaled, the amount of cheese in my sandwich is about the thickness of a pencil (about ¼”), no more. The reason I use Colby Jack in this sandwich is that while it lacks just a bit in chest flavor, it gives me the perfect stringy chewiness that I love. One last tip: if you allow your cheese to warm to room temperature before putting it in your sandwich, when you griddle your sandwich, it will melt perfectly.

The Pan
It’s preferable to use a heavy-bottomed skillet, one that’s set on medium-low heat (about 300 F). This will allow the bread to brown and crisp up slowly and evenly while allowing the cheese to melt just right. Too hot a temperature and the bread is burnt before the cheese is melted. Too low and the cheese is melted before the bread is browned and crispy. 300 F is the grilled cheese’s Goldilocks Zone.

Griddling is basically pan-frying, and for a grilled cheese sandwich, this takes a bit longer than you might think (about 4 to 5 minutes on each side). Use a lower temperature, chill out, go slow, and do it right. I don’t press mine down as it’s cooking, but if you like a thinner sandwich, one where the cheese is oozing out of the sides and then crisps up on the pan, then you just go for it and enjoy your thing…

While my perfect grilled cheese is just that, every once in a while, it’s ok to add in some extras. Some of my favorites are shaved honey ham, crisp bacon or thinly sliced Campari tomatoes, with freshly torn basil leaves.

Finding YOUR perfect grilled cheese sandwich is a project well worth the journey, and as every journey begins with a first step, I recommend your first step be through the front door of Nino’s. Our cheese experts will point you toward my favorites or help you find a new favorite of your own. I might also suggest you pair it with Nino’s own homemade Tomato Basil Soup.

Dunking is optional.

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