There are few things in life as satisfying as a perfectly golden, crispy, gooey grilled cheese sandwich. It’s the kind of comfort food that never goes out of style – simple, nostalgic and delicious. While it may seem like just bread, butter and cheese, there’s an art to making the best grilled cheese sandwich. Do you spread your bread with butter and or mayo? What’s the best cheese combination and why is sourdough the match for this classic sarmie? Here’s how to take this savoury snack to the next level.
Choosing the Right Bread
The foundation of any great grilled cheese starts with the bread. A sturdy, high-quality bread like sourdough or country loaf gives you a crisp, flavourful crust and a soft interior that holds up well to the melted cheese. If you prefer a more classic approach, go for a good white bread with a soft crumb that crisps up beautifully. If you can get your hands on some, shokupan is superior in our books.
The Best Cheese for a Grilled Cheese Sandwich
Not all cheeses melt the same way; if you want the perfect cheese-pull, choose wisely! A mix of cheeses works best – cheddar for sharpness, mozzarella for ‘meltability’ and Gruyère for a nutty depth of flavour. Avoid pre-shredded cheese – while it offers convenience, it contains anti-caking agents that prevent smooth melting.
Butter vs. Mayo – The Ultimate Debate
Traditionalists swear by butter, and for good reason – it creates that rich, golden crust we all crave. But here’s a little secret: mayo works wonders, too. (Don’t knock it till you try it!) Slathering a thin layer of mayo (we love Hellmann’s Original) on the outside of your bread before grilling ensures an even, crisp exterior. If you want the best of both worlds, try a butter-mayo combo – it’s worth the indulgence!
Cheese on the Outside? Yes, Please!
Want to take your grilled cheese to the next level? Try adding a thin layer of shredded cheese to the exterior of the bread before placing it in the pan. As it cooks, the cheese crisps up into a lacy, golden crust that adds an extra layer of crunch and flavour. Parmesan or sharp cheddar works especially well for this technique.
Cooking Technique Matters
Low and slow is the name of the game. Cooking your grilled cheese sandwich over medium-low heat allows the bread to crisp up while the cheese fully melts inside. A heavy-bottomed skillet or cast-iron pan works best, giving you an even crust without burning. Once you’ve built your sandwich, press it down gently with a spatula or even another pan to get that coveted crunch.
Sure, you could try grilling it in the oven if you’re feeding a hungry crowd or big family – it’s less tedious and you’ll only have to clean a sheet pan. Some prefer the air fryer method, but some things are best served classic, so we stick to cast iron pan-fried grilled cheeses.
If we’re talking about a braai, this method yields the ultimate grilled cheese.
Level Up with Extras
A classic grilled cheese is unbeatable, but if you’re feeling adventurous, a few extras can elevate it even further. Caramelised onions, crispy bacon or a smear of Dijon mustard add layers of flavour. Want a gourmet twist? Try a drizzle of hot honey, chilli crisp, kimchi or a sprinkle of truffle salt.
Try this recipe for Pan-fried Grilled Cheese with Bacon & Kimchi.
Pairing Your Grilled Cheese
No grilled cheese sandwich is complete without the perfect pairing. A bowl of rich tomato soup is the ultimate companion, but a crisp apple cider, classic beer or even a glass of Chardonnay can bring out the cheese’s best qualities.
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