Here’s how to master the perfect grilled cheese! All you need is a few key tools and these simple, game-changing tips.

Happy National Grilled Cheese Day! I don’t know about you, but there’s something so comforting about a grilled cheese sandwich. It transports me back to coming home from school on a chilly day and mom or dad whipping up grilled cheese and tomato soup! This sandwich checks so many boxes: easy, totally delicious, and kid-approved (at least at our house).

The key to mastering the art of the grilled cheese sandwich lies in a few simple techniques, including grating your cheese instead of slicing! My grilled cheese sandwich game went next level with this little trick. It makes such a difference! You’ll find more tips further down in this post.

You’ll Need:

butter, room temperature
tons of cheese, grated (I used cheddar for this one but Mozza, gouda, or brie are nice options too)
sourdough bread, sliced
non-stick frying pan
spatula

Directions:

Butter one side of each slice of bread.
Use the large holes on your box grater to grate a ton of cheese.
Cover one of the non-buttered sides of bread with your mound of cheese and top with the other slice (butter side out).
Pre-heat your pan for a couple of minutes on medium-low and then place your sandwich in the centre of your pan.
Cover your pan to ensure your bread and cheese are melting at the same rate.
About two minutes later check to see if the bread on the bottom is golden brown. When it is, flip your sandwich and press down with a spatula.
Fry for another minute or two (until the bottom is golden brown).

More Grilled Cheese Tips

Make sure your butter is room temperature. This is essential.
Be sure to spread the butter right up to the edges of the bread to ensure even cooking and consistent flavour.
Use the large holes on your box grater.
Make sure to use a non-stick frying pan.
Mayo also works well as a butter alternative.

photos: Dallas Curow

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