Sometimes the simplest foods can present the home cook with the hardest challenges. But, too often, little care is devoted to a simple dish like a grilled cheese sandwich, which might be slapped together with little thought.
Yet most people will consume a lot more grilled cheese sandwiches than more elaborate dishes, so it is well worth the time to spend just a few minutes of extra preparation time to create a great grilled sandwich—one that is substantially better than a slice of American Process Cheese Food laid on a piece of toast and broiled in a toaster oven. There are, in fact, only two requirements to convert a bland sandwich to a delectable one.
A Case Iron Pan Makes an Inexpensive and Effective Panini Press
The first requirement for a great grilled sandwich is a panini press. But don't buy the single-use appliance labeled "panini press"—the same results can be achieved at home with an inexpensive cast iron pan. Cast iron works well because of all the reasons it makes great cookware—the same weight that makes an effective press allows the pan to be preheated to a very high temperature without worry (unlike non-stick or aluminum pans). Plus, cast iron keeps heat evenly distributed, so any sandwiches it presses (or steaks or hamburgers it fries) will be evenly browned. And cast iron is inexpensive. An 8- or 10-inch cast iron pan is easily bought in a hardware store, kitchen store, or online for around $20.
Despite these advantages, many people resist buying cast iron because of stories regarding how difficult these pan are to maintain—how cast iron needs to be preseasoned before every use, or it can only be cleaned by scrubbing with coarse salt, or it must never be washed with water to prevent rust.
While classic cast iron does take a certain amount of care, there is an alternative. In the early part of this decade Lodge (the largest manufacturer of cast iron cookware) discovered a way to effectively pre-treat cast iron. An occasional seasoning, good scrub under hot water, and quick towel drying keeps this pre-seasoned cast iron ready for cooking.
An 8-inch pan is suggested for the panini use as it will fit inside either a 10- or 12-inch pan; however, to make several sandwiches at the same time you will need a 10-inch cast iron pan to cover all the sandwiches. To convert the cast iron pan into a panini press, just preheat the cast iron pan separately, and place it on top of the sandwich—remember that the handle will be as hot as the pan so be careful when handling it.
Use Good Quality Shredded Cheese for the Best Taste & Texture
The second requirement for a great grilled cheese sandwich is to avoid American processed cheese food, ("American cheese"). American cheese is often considered the best cheese for a grilled cheese sandwich because it melts quickly and evenly. The reason is found in the word "processed," which indicates that emulsifiers are added to the cheese bits that are used to make American cheese. These emulsifiers ensure the cheese will melt smoothly and not separate under heat.
However, the downside to using American cheese is its very mild, even bland taste. So to make a truly "cheesy" grilled cheese sandwich, it's necessary to use real cheese with good taste. The cheese can be to the cook's taste; cheddar or Pepper Jack are very popular, but Swiss, mozzarella, or other types can be used (though granular cheeses like Parmesan or Romano aren't suitable).
But how to keep these cheeses from separating during the cooking process and making an oily mess? The answer is to melt it quickly, thereby minimizing exposure to heat and the separation risk. The key to melting it quickly is to shred it. If shredded cheese is used, the cheese will be well melted but still intact when the bread is a nice golden brown, especially since using the cast iron pan on top eliminates half the cooking time.
The Perfect Grilled Cheese Sandwich
Makes two sandwiches
Ingredients
- 4 slices good quality sandwich bread
- 2 tablespoons softened butter
- 1 cup shredded cheese (not an American cheese food product, but a good quality cheese such as cheddar, Pepper Jack, or combination)
Instructions
- Lay the bread slices out on the counter; spread 1/2 tablespoon of butter over each slice.
- Heat a 10- or 12-inch pan over low heat; separately heat a smaller iron cast pan over high heat.
- When both pans are hot, put two slices of bread, buttered side down, in the larger pan. Sprinkle 1/2 cup of cheese over each bread slice and top with a second slice of bread, buttered side up.
- Put the hot cast iron pan over the the sandwiches to weight them down.
- Cook until the bread is golden brown; check after 5 minutes and then every minute or so thereafter.
Lindsay McSweeney - I am a 50 plus professional editor, wife, and mother. I've written and edited food articles professionally, and am currently managing a ...
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