9 Tips for Crafting the Ultimate Grilled Cheese

I prefer my sandwich fillings to be soft and gooey, but hard, crystal-flecked parmesan shines on the exterior:

The characteristics that make parmesan, cheddar, and similar hard cheeses less ideal for the inside of a grilled cheese are precisely what make them perfect for the outside. Their low pH causes them to release oils and firm up rather than melt into a smooth, creamy texture. However, when applied to the outside, the fats render out, crisping up the proteins and forming a delicate, salty, fried cheese crust. It’s essentially frico, but attached to bread.

Discover how to create one here.

While purists might call this a pickle melt, there’s no denying that adding dill relish to a grilled cheese sandwich gives it a diner-style flair that outshines its plain counterparts:

From a flavor standpoint, it’s a brilliant move; the acidity cuts through the richness, preventing palate fatigue and allowing you to savor even more of the melted cheese. I put this to the test with dill relish and was thoroughly impressed. The sandwich had a nostalgic diner feel, and the tangy, salty kick from the relish was a delightful addition. It might not fit everyone’s definition of a “grilled cheese,” but it’s undeniably a fantastic sandwich. (Next, I’m eager to try this with chopped cornichons—I’m sure it’ll be just as delicious.)

I usually lean towards American, havarti, and other high-pH cheeses for my grilled cheese sandwiches because I love a good melt. However, harder cheeses often bring more robust flavors. Instead of struggling to get a hard cheese to melt evenly (which goes against its nature), you can shred it and mix it into cream cheese:

When done correctly, the cream cheese becomes almost invisible. Its primary purpose is to hold the shredded hard cheese together, ensuring a smooth and even melt. This technique, inspired by the wonderful Cowgirl Creamery Cooks, also recommends using a trio of cheeses:

For the creamiest texture, one of those cheeses should be a soft, fresh variety. The soft cheese acts as a binder, much like egg whites in a soufflé, evenly distributing the grated cheese across the bread.

For those who enjoy a bit of culinary experimentation, melting salts (paired with an immersion circulator) can help you create cheese slices that melt like American cheese but boast the flavor of cheddar:

Sodium citrate—famously used to create velvety nacho cheese sauce—and sodium hexametaphosphate are “melting salts” that prevent oil and proteins from separating when cheese melts. (If you’ve ever melted cheddar and watched the oil pool, you’ll appreciate how these salts work.) To infuse your chosen cheese with melting salts, you’ll need to melt, mix, and reshape it. An immersion circulator simplifies this process, but you can also improvise a sous-vide setup using a beer cooler or your stovetop.

Find the complete recipe and method here.

The exterior of a dinner roll is already toasted, making it unsuitable for grilling. However, flipping the roll (or multiple rolls) inside out reveals their soft, white interiors, which soak up butter beautifully and are ideal for grilling:

Simply slice them in half, keeping them grouped together (similar to slider preparation), and invert the slices. Add your preferred cheese between the inverted halves, generously butter the new outer surfaces, and grill as usual. (This technique works exceptionally well with King’s Hawaiian rolls, especially when pressed firmly with a spatula.)

Why settle for texture on just one side of your bread when you can enhance the crunch and browning with a little extra grilling?:

The most effective technique I’ve encountered for crafting the ultimate grilled cheese comes from Adam Kuban. His trick? Grill both sides of the bread. That’s correct. Toast two slices of bread in butter, flip them so the browned sides face up, add your cheese, and assemble the sandwich with the cheese nestled between the toasted surfaces. This not only results in richer, butter-infused bread but also helps the cheese melt more evenly and thoroughly.

While the shape and seasoning of an everything bagel make it less than ideal for grilling, flipping it inside out transforms it into a grilling masterpiece:

Inspired by the innovative grilled cheese technique at Sadelle’s in New York, Tasting Table suggests slicing a chewy everything bagel in half, inverting it, and filling it with a blend of American and Muenster cheese (or perhaps a touch of cream cheese). Grill it to perfection, keeping the flavorful seeds and spices tucked inside, where they can meld with the melted cheese. It’s a simple, effortless, and utterly delicious creation.

Staying true to his name, Meathead Goldwyn from AmazingRibs.com prepares his grilled cheese sandwiches on an actual grill and generously shared his method with me:

I use whatever cheeses I have on hand, often mixing cheddar, Swiss, Colby, and pepperjack for a unique blend. I also prefer to grill my grilled cheese—after all, it’s in the name! I use thick Texas toast, spread mayonnaise on the outside, and cook it directly on the grill, flipping it until it’s golden with distinct grill marks and a hint of smokiness. It’s absolutely delicious. With my gas grill just steps from the kitchen, it’s a quick and easy process—just open the door, toss it on, and enjoy.

While I’m a fan of clever mayo tricks, using mayonnaise instead of butter for grilled cheese isn’t one I endorse. You can read my detailed critique of this method here, but in short:

I wish I could support it. The idea seems logical, and I’d love to believe mayo is a magical condiment that enhances everything. Its higher smoke point allows more time for the cheese to melt (though I’ve never found this necessary), and it does create a nice crisp. However, it simply doesn’t deliver the flavor of a classic grilled cheese. Melted butter is rich and delicious, while melted mayo tastes bland and oily. For me, butter is the only choice for real flavor.

If you prefer mayo for its ease of spreading or because your butter isn’t softened, here’s a simple solution:

There’s an effortless way to butter your bread with cold, hard butter: Melt it directly in the pan.

This is how my stepmom butters all her bread, and it works perfectly for grilled cheese. Melt a tablespoon of butter over medium-low heat, then place a slice of bread in the melted butter and swirl to coat. Remove the bread (butter side up), add more butter to the pan, and repeat with the second slice. Add your cheese, place the first slice on top (butter side up), cover the pan briefly to melt harder cheeses, and fry until both sides are golden brown.