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A classic grilled cheese sandwich is the epitome of the saying \u201cIf it ain\u2019t broke, don\u2019t fix it,\u201d and for good reason. It\u2019s 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\u00a0few must-follow rules.<\/p>\n<\/div>\n<\/div>\n
Obviously, you need a good melty cheese to make a grilled cheese sandwich. And a cheese that \u201cmelts well\u201d simply means a cheese that isn\u2019t dried out and\/or doesn\u2019t 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\u2019t 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.\u00a0<\/p>\n
Instead, it\u2019s best to use cheese like American, cheddar, Monterey Jack, mozzarella, Gruy\u00e8re, Swiss, or Colby Jack.<\/strong> 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.\u00a0<\/p>\n<\/div>\n<\/div>\n