We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
A classic grilled cheese sandwich is the epitome of the saying “If it ain’t broke, don’t fix it,” and for good reason. It’s a super-simple and nostalgic dish that calls for the most basic of basics: bread and cheese. That said, though, to make a good grilled cheese, there are a few must-follow rules.
3 Rules for Making the Absolute Best Grilled Cheese
Obviously, you need a good melty cheese to make a grilled cheese sandwich. And a cheese that “melts well” simply means a cheese that isn’t dried out and/or doesn’t have additives that make it more shelf-stable, such as anti-caking agents in shredded cheese. Certain cheeses, such as Parmesan, pecorino Romano, and asiago, are tasty, but they don’t melt well under indirect heat. Additionally, they often are sold with additives to prevent them from clumping together which, in turn, makes them very dry.
Instead, it’s best to use cheese like American, cheddar, Monterey Jack, mozzarella, Gruyère, Swiss, or Colby Jack. These cheeses melt easily and make the process easier. I like to slice super-thin pieces from the block, but you could also grate the cheese.
