Grilled Cheese Sandwich from Joy of Cooking {recipe} – Everybody’s All-American

Basic Grilled Cheese Sandwich

April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This Grilled Cheese no. 2. See all of our grilled cheese sandwiches >> here << .

If you didn’t know already, April is National Grilled Cheese Month, and for no other reason than to celebrate butter-fried bread and cheese, we’re going to post up a different grilled cheese sandwich every day of the month.

At least that’s our intention. We’ll see how long our waist, hips, thighs and arteries can take it…Grilled Cheese Sandwich, basic
We figured that before we get too creative (not that there isn’t any grilled cheese combination that hasn’t been done yet), we should start with a basic, all-American grilled cheese sandwich — just bread, butter, and cheese. For this, we turned to our copy of The Joy of Cooking, which says that the grilled cheese sandwich is “especially good with sliced tomatoes, spouts, bacon or ham. We like ours with mayonnaise.”

Mayonnaise?!

Obviously, we didn’t go there.

We did, however, love the recommendation of pulling the hot, cooked sandwich apart to garnish the sandwich, rather than what we’ve been doing our whole lives, assembling the entire sandwich first before cooking. We tried it, but failed to garnish anything when we couldn’t resist inhaling the oozing, melty cheese right away.

As a side note, is it just me or does cutting a sandwich straight down the middle into rectangles feel wrong? I always cut sandwiches on the bias, making triangles (or cut twice into small triangles).
Grilled Cheese Sandwich, basic

Grilled Cheese Sandwich

from the Joy of Cooking 75th Anniversary edition
makes 1 sandwich

Ingredients

2 slices white sandwich bread
2 slices American cheese or other cheese (we used mild cheddar and actually used 4 slices because we got greedy)
1½ teaspoons softened butter

Directions

Make a sandwich of the 2 slices of bread and 2 slices of cheese.

Butter both sides of the bread.

Cook the sandwich slowly in a skillet or on a griddle on one side until golden brown. Turn and brown the second side. Serve at once.

by Sarah J. Gim on April 2, 2012 · 6 comments

{ 6 comments }

Ted April 3, 2012 at 12:54 pm

Mayonnaise is less crazy on a grilled cheese than you’d think – you use it in place of butter as the fat used to brown the bread. The result is crispier, more savoury, and has a little bit of eggy flavour.

It would be very nice on a challah grilled cheese.

Sarah J. Gim April 3, 2012 at 1:02 pm

ted: we are going to trust you on this, though not sure about *replacing* the butter :)

Jennifer September 18, 2012 at 8:20 am

I’m with Ted. I thought it sounded stranger too–but it really is my preferred way of doing grilled cheese now. I hope you at least gave it a try!

Tess April 13, 2012 at 9:34 am

Ted is right. I actually use butter on the outside and mayo on the inside. I hate mayo but a thin layer really helps the cheese get all nice and melty on the bread.

Yuqing Wang April 3, 2012 at 1:24 pm

I feel any sandwich needs to come in with an angle. Cutting sandwiches diagonally just gives you so much visualization of the inside of the sandwich. This is particularly important for grilled cheese, because often the melted cheese forms threads when you pull the two triangles apart. I don’t feel very strong about the presence or the absence of mayonnaise. However, I do like my grilled cheese with a good layer of pesto.

Chung-Ah | Damn Delicious April 6, 2012 at 8:14 pm

Yum! A simple grilled cheese sandwich – it’s been a while since I had one of these bad boys. I should really take advantage of my panini press and make this. Oh and I completely agree about cutting in triangles. Rectangles are just… well, weird.

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