How To Make The Best Grilled Cheese

The Best of a Best Thing

A grilled cheese seems pretty simple to make.

That being said, I’ve sampled a lot of them and have had some pretty bad ones. And yet, to make a perfect one isn’t hard, you just need some good quality ingredients.

There will be a printable recipe card for the perfect grilled cheese at the end of this post but first you’ll want to read some necessary background information from my cheesy travels.

Last week I was headed up north for the Fourth of July Holiday and I knew I would be passing through Wisconsin, AKA America’s Dairyland, and that I had to stop at my favorite cheese shop to get the most important ingredient of all: the cheese.

There are several kinds of cheeses that work well in Grilled Cheese Sandwiches, like American and Mozzarella, but I was on a mission to get some Wisconsin made Muenster for the sandwich I had in mind. My favorite cheese shop is called Ehlenbach’s Cheese Chalet and it is located just off the highway in DeForest, Wisconsin.

I happened upon this place on one of my many trips up to the Northwoods. There is a huge cow out front.

It’s really a spot you have to see!

Ehlenbach’s sells cheese by the pound.

They do not slice any cheese. You have to get a minimum of a 1/4 pound.

They also sell lots of fun cheese-themed gifts, gourmet candy, wine and beer, and a huge variety of sausages. Their cheese is aged on site and all is locally produced.

Their cheese case runs the entire length of the store. It is really something to see!

I came on a mission for Muenster and they had many varieties to choose from. I decided to go with the Bacon Muenster.

Since I had cheese checked off my list, the second most important ingredient is the bread.

This required a second stop on my journey. I knew just the place: Golden Harvest Market in Rhinelander is our “Whole Foods” of the Northwoods. They have an outstanding bakery, incredible art, an awe-inspiring sculpture garden, and many items you can’t find anywhere else Up North.

I decided to go with a Buttery Brioche for my Grilled Cheese. I love brioche for this sandwich because it toasts up so nicely and doesn’t get the same rough exterior that hurts your mouth when it toasts.

There is only one other ingredient that is needed to make the perfect grilled cheese.

It is my secret ingredient.

Others may know about it, but I discovered this trick years ago when I was working in a restaurant.

The ingredient is…

Mayonnaise!

I will only use Hellmann’s Mayonnaise for this recipe. The mayo allows the bread to toast up to golden brown and gives the bread a great flavor.

So there you have it, my three ingredient Grilled Cheese Sandwich.

I highly recommend using a cast iron skillet for this recipe.

I love Lodge Cast Iron Skillets. They are affordable, easy to clean, and cook your food perfectly.

The steps are simple:

Cheesy Tips

You’ll want your skillet to be hot, but not too hot. Medium heat should do. You don’t want to sear the sandwich.

It’s not called a “Seared Cheese.”

You’re going to be spreading mayonnaise on the outside of the sandwich. Yes, you read that right.

That’s how you’re going to get that perfect crispy exterior.

I didn’t get my cheese sliced so I needed to grate it. You can also get pre sliced cheese or slice it yourself.

Whatever you do, you’re going to put a piece of bread on the skillet, mayo side DOWN. Top that with cheese followed by the other piece of bread, also with the mayo side facing outwards.

Now you can “grill” each side until you get that perfect melty, cheesy inside and toasty outside.

Remove the sandwiches from the pan.

Now you MUST cut a grilled cheese on a diagonal. I am pretty sure this is a law.

Serve with your favorite side. I love to eat pickles with my grilled cheese, but chips and potato salad are also good choices!

If you haven’t tried using mayo on your grilled cheese before, I encourage you to try it and it will be The Best Grilled Cheese Sandwich Ever!

Enjoy!

For another great sandwich recipe, try the best BLT ever!