Grilled Cheese - A Simple Classic

I just got in from a 10.5 mile bike ride around the forest preserves in Willowbrook, IL and I decided that later this week I will have a cheat day from my new hardcore diet/training till I leave for basic and I am going to 'cook' for myself...Grilled cheese can definitely be a bachelors snack..It`s easy to make and great tasting. I am such a big fan I decided to blog it lol ;)

10 Tips For the Greatest Grilled Cheese

It's the childhood favorite you never outgrow, the most comforting comfort food of all time -- the grilled cheese sandwich. American, cheddar, gouda ... whatever your pleasure, follow these ten tips from Laura Werlin, author of Great Grilled Cheese, and have yourself a slice of melted cheese heaven.

1. Good to grate
Don't slice your cheese when you can grate it (the bigger the grater, the better). This ensures evenly melted, gooey cheese in every bite.

2. Get cheesy
Don't be shy -- plan on about two ounces of cheese per sandwich. Use your palm to press the grated cheese onto the bread so it doesn't fall out.

3. Embrace the ooze
Don't fret if the cheese oozes out of the sandwich. The toasty bits at the bottom of the pan are the best part!

4. No need to Wonder
Don't just assume that white is the only way. If you love focaccia or whole-wheat, go for it.

5. Size does matter
Don't slice your bread more than 1/4" thick or it'll overwhelm the cheese.

6. Smush your bread
Flatten sandwiches with a spatula or a heavy pan to ensure oozing cheese and crisp rather than doughy bread.

7. Butter le pain, not le pan
Spread room-temperature butter on the bread (on the side you're grilling, not the inside of the sandwich) before you grill. That way, you'll get evenly buttered, evenly browned bread with a little crunch.

8. Salted butter is best
Just trust me.

9. Stick with nonstick
Although a cast-iron skillet is the traditional fave, a nonstick skillet is your best bet for easy flipping and no sticking.

10. Put a lid on it
Cover the skillet while cooking the first side of the sandwich for maximum cheese melting.
And now for the ultimate grilled cheese recipe, from Laura Werlin's Great Grilled Cheese:

The Best Grilled Cheese

  • 8 slices sourdough bread (1/4 inch thick)

  • 2 tablespoons butter, at room temperature

  • 6 ounces best-quality cheddar cheese (orange or white), coarsely grated

  • To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining 4 bread slices on top, buttered side up.

  • Stovetop method: Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

  • Sandwich maker method: Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
    Gas grill method: Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.

  • Makes 4 sandwiches.

If you are really good at making grilled cheese Virgin Mary might appear. ;)

Now the real important information....

Nutrition Facts

Amount Per 1 sandwich
Calories 291.51
Calories from Fat 143.43

% Daily Value *

Total Fat 15.94g 25%

Saturated Fat 6.07g 30%

Polyunsaturated Fat 3.13g

Monounsaturated Fat 5.84g

Cholesterol 19.45mg 6%

Sodium 695.65mg 29%

Potassium 137.02mg 4%

Total Carbohydrate 27.07g 9%

Dietary Fiber 1.17g 5%

Protein 9.8g 20%

Alcohol 0g

Vitamin A 12 %
Vitamin C 0 %

Calcium 22 %
Iron 10 %

Vitamin D 0 %
Vitamin E 3 %

Thiamin 9 %
Riboflavin 14 %

Niacin 9 %
Folate 8 %

Vitamin B-6 3 %
Vitamin B-12 3 %

Phosphorus 19 %
Magnesium 5 %

Zinc 8 %
Copper 4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All in all its not great...But it`s not that BAD either...I think I might add some tomato soup to go along with it! Happy Monday Everyone...And join my stock game on the post below. :)


Trish said...

You're right. Grilled cheese is the BEST -- but only when cooked at home. Whenever I've ordered it out somewhere, it tastes nasty -- like they made it with plastic fake cheese and grease on Wonder bread - yuck! You've inspired me - I'm gonna' go make some now.

Julio Medina said...

Ha Ha.. I know what you mean... I will say this though...There is a place by me here off of Rt. 83 and 75th St. Called "The Patio" and they have an awesome grilled cheese and really good soups...and I`m not a soup guy at all. They are a little chain I have seen a few of them around but not everywhere...Ever been there?

Josh and Sarah Cox said...

Dude, you've gotta make a grilled cheese using an iron....Colsten 309 style!!!

Julio Medina said...

Josh, If I do that I would be afraid that the Face of Douglas P. Wruck might show up on it like the Virgin Mary appeared on that one ladys sandwich LOL!!! (Doug if you ever read this I mean no harm -I keed, I keed! :)

Josh and Sarah Cox said...

I joke, I joke, I keed, I keed!! Ha Ha! LOL! I remember those mornings.....waking up to Wruck's singing right outside the door. Those were the days. I wish he had a cd so I could still listen to him in the mornings!

javagirl1111 said...


And beware:

I am showing up on your doorstep for dinner tonight:) lol

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