{"id":5750,"date":"2023-12-25T10:39:19","date_gmt":"2023-12-25T10:39:19","guid":{"rendered":"https:\/\/airfryer-tips.us\/en\/?p=5750"},"modified":"2023-12-25T10:39:19","modified_gmt":"2023-12-25T10:39:19","slug":"best-grilled-cheese-sandwich","status":"publish","type":"post","link":"https:\/\/airfryer-tips.us\/en\/best-grilled-cheese-sandwich\/","title":{"rendered":"Best Grilled Cheese Sandwich"},"content":{"rendered":"

. A grilled cheese sandwich is not diet food. So when I have one, it has to be great! So this is my recipe for my very best Grilled Cheese Sandwich. 2 types of cheese. The right bread. Butter both sides. And cook it on the stove! {Read in post for why.}
\nCrispy, salty, buttery exterior and oozy, molten cheese inside. Are you ready to meet the ultimate cheese toastie??
\nIngredients<\/strong>
\nCups
\nMetric
\n\u25a22 slices sourdough bread , sliced 1.3\u20131.5cm thick (0.5 \u2013 0.6\u2033) \u2013 Note 1
\n\u25a230g\/ 2 tbsp SALTED butter , for spreading on bread (or unsalted + pinch of salt)
\n\u25a21\/3 cup (heaped) vintage cheddar cheese or gruyere, freshly grated (or other melting cheese of choice) \u2013 Note 2
\n\u25a230g\/ 1\/3 cup mozzarella, freshly grated \u2013 Note 2
\nInstructions<\/strong><\/p>\n

Butter bread \u2013 Slather both sides of each piece of bread with the butter (yes, all 4 sides!).
\nLight toast \u2013 Heat a heavy-based skillet or frying pan over medium low heat (no oil or butter). Place both pieces of bread in the skillet and lightly toast for 1 minute to warm it through and create a light crust. (When we flip, this gives the cheese a head start).<\/p>\n

Pile on cheese \u2013 Flip one slice of bread, then pile on the cheddar cheese followed by the mozzarella. Place the other slice of bread on top, with the hot toasted side in contact with the cheese.
\nCook 3 minutes \u2013 Cook for 3 minutes or until the bread is evenly golden and crisp, pressing down lightly with a spatula every now and then. If it\u2019s browning too quickly, remove remove from the stove to cool down a bit and lower heat.
\nFlip, 3 minutes \u2013 Turn the sandwich over, and cook the other side for 3 minutes or until the bread is golden and the cheese is melted.
\nDevour \u2013 Transfer to cutting board. Cut in half in one swift motion. Admire cheese pull. Devour.
\nRecipe Notes:
\nNote: The exact amount of butter and cheese you will need depends on the shape and size of your bread. My rule of thumb \u2013 more rather than less is better.\u00a0\"\ud83d\ude42\"<\/p>\n

 <\/p>\n

    \n
  1. Bread \u2013 This recipe will work fine with any bread though you want to ensure it\u2019s not too thick (cheese might not melt), too thin or too soft (will get squished by the cheese), too holey (cheese-escape-routes). My favourite is a nice sourdough but not those super fancy ones that come with a crazy thick, tough teeth-breaking crust. Just a normal, good sourdough is all you need!<\/li>\n
  2. Cheese options \u2013 For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese \u2013 because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.
    \nOtherwise, I\u2019ll use anything and everything \u2013 tasty, Monterey Jack, colby, swiss, cheddar. Just give me my grilled cheese!!!
    \nCheese slices work fine but honestly, you get a better melt using shredded. I promise. (I\u2019ve had a lot of experience with both!). Please grate your own \u2013 packet shredded has anti caking agents, never melts as well.<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    . A grilled cheese sandwich is not diet food. So when I have one, it has to be great! So this is my recipe for my very best Grilled Cheese Sandwich. 2 types of cheese. The right bread. Butter both sides. And cook it on the stove! {Read in post for why.} Crispy, salty, buttery exterior and oozy, molten cheese inside. Are you ready to meet the ultimate cheese toastie?? Ingredients Cups Metric \u25a22 slices sourdough bread , sliced 1.3\u20131.5cm thick (0.5 \u2013 0.6\u2033) \u2013 Note 1 \u25a230g\/ 2 tbsp SALTED butter , for spreading on bread (or unsalted + <\/p>\n","protected":false},"author":1,"featured_media":5751,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/5750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=5750"}],"version-history":[{"count":1,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/5750\/revisions"}],"predecessor-version":[{"id":5752,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/5750\/revisions\/5752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media\/5751"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=5750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=5750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=5750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}