How to Make the Perfect Grilled Cheese
This may be controversial.
But I have the perfect grilled cheese recipe and I thought I would share it in honor of April being National Grilled Cheese Month. FYI: April 12th is National Grilled Cheese Day. I’ve made enough of these to know that this recipe is pretty great. I make them often because of Jared and his family (‘Toasted Cheeses’, as they call them). For them (and many other Americans), grilled cheeses are a comfort food. Jared’s favorite variation is Caprese style: mozzarella, tomatoes, basil, and pesto mayo for spread AND dipping. However, I try to rein in the eating cheese since I am technically lactose intolerant, but this sandwich is worth the discomfort. So what makes it so good?
It’s all about the cheese blend.
I call this grilled cheese the Trifecta because the recipe calls for Mozzarella, Cheddar, and Parmesan. These three cheeses are crowd pleasers and are great on their own. But combined, they become the Avengers of Cheese or like Wonder Woman if she was a triplet. I actually learned about this variation from the TV show Jane the Virgin. In early seasons of the show, they make grilled cheeses when they’ve had a bad day. For another TV/movie inspired recipe, check out our Timpano from Big Night! Also look at this gorgeous loaf of Sourdough.
The Perfect Grilled Cheese aka the Trifecta
- 2 slices of a bread of your choice. We chose this gorgeous sourdough from Grand Central Bakery.
- 2 tbsp of butter (more or less to your taste)
- ½ cup, shredded low moisture mozzarella
- ½ cup, shredded cheddar cheese (we chose Tillamook Sharp Cheddar)
- ½ cup, shredded parmesan
Heat a large skillet on medium heat on the stove.
Apply butter to the one side of each piece of bread, about 1 tbsp each (or whatever you’d like, because Yes butter!)
Flip one slice, buttered side down and begin piling on the shredded cheese. You are welcome to adjust the ratio if you prefer one type of cheese to another.
Once you have the cheese piled, add the other slice on top, buttered side up.
Place the sandwich on the heated skillet and press down to help secure the sandwich. Don’t worry if some of the cheese falls out. You’ll get those delicious hard pieces that taste like cheese chips.
Heat for about 3-5 minutes or until that beautiful golden brown.
Flip and repeat on the other side until the bread is golden brown.
Remove from heat and slice with a bread knife.
The possibilities are endless, but here are my favorite filling variations:
Gouda, Apple, Bacon
Caramelized Onion, Pear, and Mozzarella (or Brie)
Mozzarella, Tomato, Basil and Pesto Mayo
Cheddar, Turkey, Spinach, Cranberry Sauce - Thanksgiving Leftovers!
Cheddar, Fried Egg, Bacon
Cider - the grown up version of kids snacks
Dry Rosé - or sparkling to help balance the rich cheese and butter.
Pinot Gris - mild, refreshing and just acidic enough to compliment the cheese