Best-Ever Grilled Cheese Sandwich

How To Make The Best Ever Grilled Cheese:

We’re going to start by making a cross between a cheese sauce and a cheese spread, which is going to be one part of this grilled cheese.

In a small saucepan, melt a 1/4 cup, 55 grams, or half a stick of butter. I give the recipe amounts in cups and grams, so no matter where you live in the world, this recipe should be easy enough to follow.

Next, measure out a 1/4 cup or 30g of flour and add it to the saucepan.

We’re making a roux, which is a mixture of butter and flour, which will thicken the cheese sauce to a spreadable consistency.

Cook it out for a few minutes, stirring continuously to remove the floury taste; we don’t want to brown it, so keep your heat to a medium-low. This may seem like a bit of work for a simple grilled cheese but trust me it is worth it. it is a great thing to make as a side dish for soup, add some other fillings for a more substantial sandwich, or of course, it is perfect all on its own.

The cheese sauce will keep in the fridge for a few days so you can easily make a little more than you will need, so it only takes a few minutes next time. Measure out a cup of milk and start to slowly add it to the roux, about a quarter of it at a time.

As soon as you pour some in the butter and flour mixture will dry right up, continue stirring until everything is evenly combined.

Keep your heat low as it is really easy to burn. Add the next lot of milk and continue to stir. Doing a small amount at a time is your best bet at getting a creamy sauce with no lumps.

With each lot of milk, you add the sauce will start to thin out, we’re after a quite thick consistency, so don’t worry if you think you need more milk.

Once all of the milk has been incorporated, turn off the heat and set the sauce to the side while we prep the cheese.

it is where you can pick and choose what kinds of cheeses you want to incorporate. I usually will go for whatever kind I have on hand, but I good balance is cheddar for flavor and mozzarella for the stringy cheesy texture.

You’ll need 3/4 of a cup of cheese for the sauce plus extra for the sandwich. I would recommend grating your cheese rather than using pre-grated if you can as it melts so much better. Pre grated cheese is usually coated in starch to stop it clumping together, but this causes to melt oddly.

We will be using a 1/4 cup of grated parmesan cheese and 1/2 a cup of grated cheddar and saving the mozzarella to slice up later.

The sauce should still be quite hot for the cheese to melt, but if it’s cooled down too much, heat it over low heat while you add your cheese. Make sure its low heat as scolding the sauce is a really quick way for it to break, meaning the fats, protein, and water separates, leading to a very curdled textured sauce that we don’t want.

Add your cheese in two stages, waiting for the first lot of cheese to completely melt before adding the second lot.

It should incorporate into a thick, creamy, and cheesy sauce. To the cheese sauce, you could also add other flavorings. I’m skipping giving you measurements or telling you what to add here as it depends on what cheeses you have picked.

You can season with salt and pepper, but I find it doesn’t need any with the parmesan. You could also add bacon pieces, spice it up with some jalapeños or add some mustard for flavor.