A Series of Un-Instagrammable Food: The Perfect Grilled Cheese

by - Wednesday, October 10, 2018

Two good things happened to me in the past week: I've made the dean's list of my school for my Summer 2018 classes, and I've managed to make a glorious grilled cheese sandwich without burning it. Don't ask me how that first thing was possible, but I can tell you it took a lot of studying, a lot of time reading, and chewing my nails down to stubs. School aside, let's get back to the grilled cheese. 

You don't even need fancy schmancy ingredients for this. All you need is some white bread (or whatever your favorite bread is) and some cheese (I actually had to do some research to see if provolone cheese was meltable and it does become stringy, but does not melt).

I spread butter on one side of each piece of bread, smashed a slice of Colby-Jack cheese, a handful of shredded mozzarella low-moisture cheese, and a handful of mild cheddar on the inside smashed them together, melted some butter in the pan, and put the sandwich down. I had to do a bit of experimenting, hence why the top piece of bread is not aligned with the bottom piece, but I found that the magic temperature to get this perfect golden toast and not a sad black mass of carbon is to put it at medium heat (if your stove is like the one at my house and goes from Lo, 1-9, and Hi, put it at 5-6) for 5-7 minutes, and you get a perfectly golden, perfectly melted grilled cheese sandwich. I read this while looking for an article on how to not burn your grilled cheese sandwich, but I don't quite remember where I got it from, but follow these tips and you're going to get a golden (or slightly browned) grilled cheese sandwich.

Delicious and quite filling.

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