A grilled cheese is the true comfort food at the core of American cuisine and ordinary home cooking, it’s simple, comfortable, and infinitely adaptable. A recurring trend appeared when Eating Well asked chefs nationwide about their top choices: melting cheese is the key.
A excellent grilled cheese begins with a cheese that melts “smoothly and evenly,” according to pastry chef Yohann Le Bescond of The World Equestrian Center. Other voices also spoke up: Christian Farrar of Table20proudly defends classic American cheese, while Rob Clagett of Flathead Lake Lodge supports nutty Gruyère.
Cheddar, Fontina, and Havarti—classic melty choices that are back because of their harmony of flavor and texture. A traditional sandwich that strikes every note may be created by combining the correct cheese with butter, solid artisan bread, and good heat management.
What makes a great grilled cheese
What’s secret? A real melty cheese that covers the bread and stretch rather than becoming greasy… Every bite should be soft, warm, and pleasantly gooey.
Some popular “base” cheeses are Medium Cheddar, Fontina, and Havarti because of their mellow flavor and creamy texture, which allow you to add a sharper accent without overpowering the sandwich. Go all out for American cheese for silkiness and nostalgia, or add a tiny piece of Gruyère for nuttiness if you want additional personality.
Next, the structure: Artisan bread that is only a day old toasts uniformly and maintains its structure, while generous brush of butter gives a golden, crispy crust.
To ensure that the cheese melts while the bread browns, keep the heat at medium. If it is too hot, it will burn before the middle becomes gooey, and if it is too low, the crisp edge will be lost. In other words; the bread and heat provide the texture, while the cheese provides the spirit.
Chef favorites and some pro tips
According to Rob Clagett of Flathead Lake Lodge in Montana, Gruyère is his “clear favorite.” especially with rustic mustard or caramelized onions, he thinks the melt and nutty aroma are what turn an ordinary sandwich into something fit for a restaurant.
However, American cheese is the unexpected winner among a number of chefs. According to Christian Farrar of Table 20, it’s a symbol of comfort and melting, making magnificent the ordinary.
Putting different layers are a common way to balance flavors used by the Chefs. You can start with Havarti, Fontina, or mild Cheddar, and then add a little of something sharper, a stronger cheese like Gruyère.
Technique is just as important:
- To prevent sogginess, use slightly stale artisan bread.
- For that distinctive crunch and color, use enough of butter (or a dab of oil or ghee).
- For even browning, cook over medium heat and gently press with a grill press or spatula; do not smash.
- Do you want a taste boost? Before grilling, rub the crust with a chopped garlic clove, apply garlic-butter, or sprinkle some grated Parmesan on the outside.
A classic that never gets old
Grilled cheese is the essence of home cooking within the bigger narrative of American cuisine—basic ingredients treated with love that make you return after you had that first bite. It ignores societal status and generations. It’s there regardless of the season. Transforming very simple meals into something special, comforting and tasty without having to do much, spend much or go outside.
All you need is a nice bread, real butter, controlled heat, and the right cheese for you, that is it!
And if you follow the pro’s tips, your grilled cheese will taste just like it did at home, or who knows, maybe better.