So the secret to the perfect grilled cheese is really quite simple. It’s patience. And butter. There should always be butter.
You start with a skillet on low-to-medium heat (we have a scale of 10 with 5 being “medium” and 10 being “hottest” and I usually heat the skillet to a 3 or 4). This is where patience comes into play. Butter one side of a slice of white bread (yes, white bread. This is one of the few times I’ll buy white bread instead of a whole grain type) and lay it buttered-side down on the skillet. Lay a piece of Colby Jack cheese (yes, this is important – it’s the best type of cheese!) on top of the bread and then top with another slice of bread. Butter the top slice as well. Now we wait as the cheese slowly begins to melt. Usually 8-10 minutes for my stove.
So how do you know when to flip it? Well, that’s quite simple. When the top side begins to look like this. See how the butter is beginning the melt on top of the bread? That’s a good indicator that the cheese is melting! Let’s check the sides…
Yup! The cheese is definitely beginning to melt! Time to flip it over for sure!
Look at that beautiful golden crust now that we’ve flipped our sandwich over! Low and slow really does win out! Let the bottom side crisp up a bit (about 1-2 minutes). You can check the bottom by gently reaching under the edge of the sandwich with a spatula to get a peak underneath to see if it’s done. It should be ready soon!
Look at all that melty cheese and that beautiful golden, buttery crust! YUM! You can use most different types of cheese for this, but I’m telling you – try Colby Jack. It’s the best.
And now it’s time to enjoy your grilled cheese! Trust me, it will absolutely be worth going the low & slow method of cooking in order to get this delight! And if you have a big enough skillet (or even a griddle), you can easily cook several at once. We had these for dinner last week and I could make 3 of them at a time in my large skillet. Mhmmm YUM!