2 slices bread (see best options below)2–3 oz (60–85g) cheese, shredded or thinly sliced1–2 tbsp unsalted butter, softened (not melted!)Pinch of flaky sea salt (optional—but highly recommended)✅ Optional Add-Ins: Thin tomato slice (dried well!)Crispy baconSpread of pesto, fig jam, or Dijon mustardSliced avocado (add after cooking)🍞 Best Breads for Grilled CheeseSourdoughTangy flavor, sturdy texture, toasts beautifullyCountry WhiteButtery, tender crumb—classic diner-styleBriocheRich and decadent (use slightly less butter)MultigrainNutty depth (avoid overly seedy loaves—they burn)❌ Avoid thin, soft sandwich bread—it browns too fast and collapses. 🧀 Best Cheeses (Use One or Mix & Match!)Sharp CheddarBold, tangy, classic—melts wellGruyèreNutty, rich, elegant—melts like silkFontinaUltra-creamy, mild, dreamy textureHavartiButtery, smooth, melts evenlyAmericanNostalgic “cheese pull” (mix with cheddar for flavor + melt)📌 Pro Tip: Shred your own cheese! Pre-shredded contains cellulose (anti-caking agent), which prevents smooth melting. 👩🍳 Step-by-Step Instructions1. Prep the Bread & CheeseShred or thinly slice the cheese for even melting.Take cheese out 15 minutes early—room-temp cheese melts faster.Soften butter (but don’t melt it)—this ensures smooth spreading without tearing bread.👉 Butter one side of each slice—this will be the outer crust.👉 Place cheese between the unbuttered sides.💡 Why butter the bread, not the pan?It creates an even, golden crust and prevents oil pooling and uneven browning.2. Heat the Pan: Low & SlowUse a heavy skillet (cast iron or nonstick).Heat over medium-low heat—this is the #1 secret.Too hot = burnt outside, cold inside.Low and slow = perfect melt + deep golden color.3. Grill to Golden PerfectionPlace sandwich in the pan, buttered side down.Cover with a lid or inverted baking sheet—this traps heat and speeds up melting.Cook 3–4 minutes until deep golden brown.👉 Flip carefully with a spatula.👉 Cover again and cook 2–3 minutes more, pressing gently.🌟 Pro Move: After flipping, add a tiny extra pat of butter to the pan and tilt to baste the top crust—adds shine and flavor!4. Rest & SliceLet rest 1–2 minutes before cutting—this keeps the cheese from gushing out.Slice diagonally (it’s tradition!).Sprinkle with a pinch of flaky sea salt—elevates every bite.Serve immediately.Pair with:A bowl of tomato soup (the ultimate duo)Pickle spear or coleslawCold milk or craft beer✅ Leftovers? Reheat in a skillet—the crisp comes back! 🔥 Tips for Grilled Cheese Mastery🔹 Room-temp cheese = faster melt🔹 Don’t skimp on butter —it’s the hero of flavor and crunch🔹 Always use a lid —turns your pan into a mini oven for perfect melt🔹 Pat add-ins dry —especially tomatoes—to avoid sogginess🔹 Double-decker option —three slices of bread with cheese on both layers🔄 Creative VariationsTomato & BasilAdd thin, dried tomato slices + fresh basil insideBacon & AvocadoLayer crispy bacon + sliced avocado (add avocado after cooking)Pesto SwirlSpread ½ tsp pesto on the inside before adding cheeseSweet & SavoryAdd fig jam or apple slices with brie or goat cheeseSpicy KickAdd jalapeños or a dash of hot honey🧴 Storage TipsBest eaten fresh.Leftover uncooked sandwiches can be wrapped and chilled for next-day prep.Reheat cooled grilled cheese in a skillet or air fryer—never microwave (it ruins the texture).❓ Frequently Asked QuestionsQ: Can I use margarine instead of butter?A: Not recommended—margarine has higher water content and doesn’t brown as well.Q: Why did my sandwich stick?A: Likely heat was too high or butter wasn’t evenly spread. Use medium-low and real butter.Q: Can I make it in a panini press or air fryer?A: Yes! Air fry at 370°F for 5–6 mins. Panini press works great but watch for burning.Q:
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