Like all great dishes, the best grilled cheese starts with the best ingredients. Procure good bread, butter, and cheese, and you’re more than halfway there.
We recommend using a young cheddar cheese for the cheese. For the bread, we prefer a sliced multigrain and seed loaf in our shops. When heated, the seeds and grains will release their aromas and oils, which results in a more flavorful bite. The oils from the seeds also allow us to use a little less butter, which keeps the sandwich from getting too greasy. Good white or whole wheat bread will do, but you may find yourself upping the butter just a bit.
1 Tbsp Unsalted Butter, Divded
3oz Cheddar Cheese
Melt half the butter in pan over low heat. Place two slices of bread in the pan in order to toast one side.
Once toasted, remove the bread from the pan. Add the rest of the butter, and place one slice of bread back in the pan, toasted side up. Place the cheese on top of the toasted bread in the pan. Cover with the other slice of bread so that the toasted side is on the cheese.
Cook low and slow for a few minutes, until the bread is toasted and cheese is beginning to melt. It helps to swirl the pan a bit and apply a little pressure to the grilled cheese so that it cooks evenly. Flip as needed and cook until the cheese is fully melted.
Allow to cool for one and a half minutes before slicing and serving.