{"id":143,"date":"2007-09-19T17:52:52","date_gmt":"2007-09-20T00:52:52","guid":{"rendered":"http:\/\/www.bspcn.com\/2007\/09\/19\/10-tips-for-the-greatest-grilled-cheese\/"},"modified":"2007-09-19T17:52:52","modified_gmt":"2007-09-20T00:52:52","slug":"10-tips-for-the-greatest-grilled-cheese","status":"publish","type":"post","link":"http:\/\/localhost\/wordpress\/2007\/09\/19\/10-tips-for-the-greatest-grilled-cheese\/","title":{"rendered":"10 Tips For the Greatest Grilled Cheese"},"content":{"rendered":"

Written by Laura Werlin<\/a><\/p>\n

It’s the childhood favorite you never outgrow, the most comforting comfort food of all time — the?grilled cheese sandwich. American, cheddar, gouda … whatever your pleasure, follow these ten tips from Laura Werlin<\/A>, author of Great Grilled Cheese<\/EM><\/A>, and?have yourself a slice of melted heaven. <\/p>\n

Cheese<\/STRONG> <\/p>\n

1. Good to grate<\/STRONG> <\/p>\n

Don’t slice your cheese when you can grate it (the bigger the?grater, the better). This ensures evenly melted, gooey cheese in every bite. <\/p>\n

2. Get cheesy<\/STRONG> <\/p>\n

Don’t be shy — plan on about two ounces of cheese per sandwich. Use your palm to press the grated cheese onto the bread so it doesn’t fall out. <\/p>\n

3. Embrace the ooze<\/STRONG> <\/p>\n

Don’t fret if the cheese oozes out of the sandwich. The toasty bits at the bottom of the pan are the best part! <\/p>\n

Bread<\/STRONG> <\/p>\n

4. No need to Wonder<\/STRONG> <\/p>\n

Don’t just assume that white is the only way. If you love focaccia or whole-wheat, go for it. <\/p>\n

5. Size does matter<\/STRONG> <\/p>\n

Don’t slice your bread more than 1\/4″ thick or it’ll overwhelm the cheese. <\/p>\n

6. Smush your bread<\/STRONG> <\/p>\n

Flatten sandwiches with a spatula or a heavy pan to ensure oozing cheese and crisp rather than doughy bread. <\/p>\n

Butter<\/STRONG> <\/p>\n

7. Butter le pain,<\/EM> not le pan<\/STRONG> <\/p>\n

Spread room-temperature butter on the bread (on the side you’re grilling, not the inside of the sandwich) before you grill. That way, you’ll get evenly buttered, evenly browned bread with a little crunch. ? <\/p>\n

8. Salted butter is best<\/STRONG> <\/p>\n

Just trust me. <\/p>\n

Cooking<\/STRONG> <\/p>\n

9. Stick with nonstick<\/STRONG> <\/p>\n

Although a cast-iron skillet is the traditional fave, a nonstick skillet is your best bet for easy flipping and no sticking. <\/p>\n

10. Put a lid on it<\/STRONG> <\/p>\n

Cover the skillet while cooking the first side of the sandwich for maximum cheese melting. <\/p>\n

And now for the ultimate grilled cheese recipe, from Laura Werlin’s Great Grilled Cheese:<\/EM><\/p>\n

The Best Grilled Cheese<\/STRONG><\/p>\n

8 slices sourdough bread (1\/4 inch thick) <\/p>\n

2 tablespoons butter, at room temperature<\/p>\n

6 ounces best-quality cheddar cheese (orange or white), coarsely grated<\/p>\n

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining 4 bread slices on top, buttered side up. <\/p>\n

Stovetop method:<\/EM> Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately. <\/p>\n

Sandwich maker method:<\/EM> Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer’s instructions. <\/p>\n

Gas grill method:<\/EM> Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method. <\/p>\n

Makes 4 sandwiches.<\/p>\n","protected":false},"excerpt":{"rendered":"

Written by Laura Werlin It’s the childhood favorite you never outgrow, the most comforting comfort food of all time — the?grilled cheese sandwich. American, cheddar, gouda … whatever your pleasure, follow these ten tips from Laura Werlin, author of Great Grilled Cheese, and?have yourself a slice of melted heaven. Cheese 1. Good to grate Don’t […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[],"tags":[],"_links":{"self":[{"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/posts\/143"}],"collection":[{"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/comments?post=143"}],"version-history":[{"count":0,"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/posts\/143\/revisions"}],"wp:attachment":[{"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/media?parent=143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/categories?post=143"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/localhost\/wordpress\/wp-json\/wp\/v2\/tags?post=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}