Grilled Cheese...If You Please

by Chef Julie Culpepper

I know I’m in the majority of folks who grew up on a grilled cheese made with white bread, butter, and sliced American processed “cheese” that came individually wrapped in plastic sleeves. Part of the ritual was unwrapping each slice and deciding how many slices were going between the bread. My choice usually was two but I can remember my brothers stacking three sometimes just for the messy gooey fun of it.

They satisfied the worst late night craving or the quick weeknight meal along with a bowl of canned tomato soup. The 70’s era was not so much about health and nutrition for us as it was convenience and quantity that could feed a household of 7 with2 working parents. So I must say that American processed cheese was what my idea of good cheese was except maybe at Christmas time when we received gift baskets of meats, aged cheeses, and crackers.

After leaving home I cared to learn that the main ingredient of processed cheese was oil. The other additives made it melt like a dream without separating and have a concerning shelf life. Well, we survived and were quite healthy as kids so I’m not condemning the stuff.

There’s a world of true aged cheeses- over a thousand varieties- that need our attention and enjoyment. A soft cheese with a high moisture content is the way to go if you want molten gooeyness without the bread becoming too browned in the cooking process.

Some good choices to try are young mild cheddars, Gruyere, Havarti, Muenster, Provolone, Colby Jack, Roquefort, Gorgonzola, Boursin, Brie, Camembert, and even fresh mozzarella. I’ve seen recipes that combine 5 different cheeses in one sandwich! But I prefer to use just 2 types so that there are not so many competing flavors at one time.

It’s not a deal breaker to use harder cheeses  especially the cheddars, but it’s a good recommendation to grate or shred the cheese so it will melt quicker while cooking.

If you know me by now I think you will understand that I’m not going to pick just one perfect kind of grilled cheese sandwich. My goal is for you to experiment, try some new combinations, and find your own personal favorites.

And do not be afraid of failing every now and then. Not every first attempt at something new is going to be a winning favorite every time. Besides, it’s not difficult to find some livestock, chickens, or dogs around here who will gladly gobble the failure.

You will be glad you broadened your palate in some way and with some adjustments you will come up with delicious favorites.

Whew! Now that we’ve broached the cheese subject, now it’s time to tackle the other important factor-bread. I believe fresh, soft more neutral breads are the best choices for your creation. They won’t compete with or intrude on the star of the show. However, certain breads do better for particular cheeses.

Here are some guidelines to consider: Sourdough is tangy with a satisfying chewy bite. It works well for mild as well as robust flavors, especially the cheddars. Brioche is buttery, airy and decadent, pairing well with any mild, soft cheeses. After these top 2 choices your imagination is free to choose.

Among other favorites are the iconic white sliced bread, Texas toast, multigrain, ciabatta, and even robust choices like rye and pumpernickel if you’re feeling daring enough to try full flavored experiences. These kinds of breads can also hold up to strong flavored cheeses such as smoked Gouda and pungent blue cheese. The addition of a good mustard will make these sandwiches even better.

So now all you have to do is decide how you will cook your masterpiece. I’m sorry to inform you that this subject has as much debate among grilled cheese aficionados as the bread and cheese chosen. Who knew that a simple iconic favorite could be so complicated?

If you’re an over-thinker sometimes, like me, don’t fall into that trap and get discouraged. Just go with what you have and keep it simple. I can share with you some top recommendations that have caused these people to become so passionate about the subject in the first place. Butter. Real, salted dairy butter. It’s a must for the best grilled cheese. Some say it must coverall the bread and some say it belongs  only in the pan. I prefer to melt a pat on a medium hot cast iron surface and brush the outer surfaces of my bread with a high quality oil that can withstand heat without smoking. Another thing to try is to spread a light layer of mayonnaise on the outer surfaces of the bread. It will create a beautiful brown crispy golden sheen on your sandwich. Whatever you do- don’t allow the bread to get too brown or burned. Cook it low and slow once you have a preheated cooking surface- whether it be a griddle, sauté pan, or a panini press type griddle. If you have some type of raised pot lid, try covering the sandwich with it while its cooking. This is especially true if you are using harder cheese, like cheddars. About 5-6 minutes of cooking time should be enough to melt your cheese and brown the bread. Lastly, cut your sandwich diagonally. It cannot be scientifically proven but it just does make it taste better as the bread pulls apart and you see the melty cheese oozing out. And the list of add-ons you could possibly include on your sandwich is endless- a fried egg, bacon, sautéed onions, artisan lettuces, avocado, tomato, jalapeño, apples, pears, mustards and jams are just the tip of then iceberg. There’s one site that lists 60 different ideas. Truthfully, it’s hard to make a BAD grilled cheese sandwich. So what will you try and will you share your story with me?