How to Make the Perfect Grilled Cheese Sandwich, Plus 2 Variations of the Grilled Cheese

Sure, I like some exquisite and ethnic dishes. But for the most part, I am a simple girl when it comes to food. There are a few simple foods that I could live off of the rest of my life and the grilled cheese sandwich is one of them.

I can live with a plain grilled cheese, but sometimes I like to doctor up my grilled cheese sandwich with some extra ingredients.

My Basic Grilled Cheese Sandwich

I try to use whole wheat or white bread, or even a soft rye. I am not a fan of grilled cheeses on breads that have seeds because I think it takes away from the soft and oozing cheese. Also, I only use 'real' cheese for my grilled cheese sandwiches. Processed and pre-sliced cheese slices do melt wonderfully, but I prefer the flavor of freshly-sliced deli cheeses.

If there is one thing that makes or breaks a good grilled cheese sandwich, it's the butter. I used salted butter, and not the low-fat kind. Vegetable spreads just do not taste the same in a grilled cheese, I make sure my butter is soft and spreadable and then I cover every square inch of the slices of bread. I want the sandwich to be a perfect golden brown, so I make sure the butter is in every nook and cranny, but I don't overdo it as I don't want it to end up greasy. I seem to have it perfected.

I turn my burner on medium-high and when it's just getting hot, I place the buttered slices butter-side down on the burner, then add three or four slices of American cheese. Then I top the sandwich with the other slice, butter-side up. I keep peeking until the first side is a golden brown, then I flip. When that side is the same perfect, golden color, I take it off the burner and place on a plate.

**My trick to perfectly melted cheese is to place a lid over the plate for a while so the cheese is sure to melt inside out! (This works great because sometimes if the pan is too hot, the bread heats quicker than the cheese inside.)

I have always served my grilled cheese sandwiches like my mom. I use the spatula to cut the sandwich into two triangles. If we're having another snack, I separate the two slices and place a pile of chips or crackers in the center.

Here are a few added twists to my grilled cheese arsenal:

The Three Cheese and Tomato Grilled Cheese Sandwich

Instead of using American cheese alone, I add a few other flavors such as Muenster or Monterey Jack. I also add two slices of fresh, on-the-vine tomatoes. The trick here is to add the thin slices between the slices of cheese so that the cheese melts around the tomatoes. To really make this special, you can grill it on Panini bread. Another good seasoning option is to sprinkle some Basil on the top slice of cheese before you top it.

The Pizza Grilled Cheese Sandwich

This is a fun one. I recently became a vegetarian, so I do not make this anymore for myself, but still do for others. I use sliced mozzarella cheese and a slice or two of deli-sliced pepperoni. Again, I sandwich the pepperoni with the cheese so it melts around the meet. I also sprinkle some Italian seasoning to the top slice of cheese. When the sandwich is done, you can dip it in some heated-up marinara sauce. Yum!

I often also make tuna melts, turkey melts and tuna melts, all other grear variations to the grilled cheese. Add a bowl of Ramen noodles and you've got a wonderful lunch!

To read more about some other soups that may go great with your grilled cheese, you may want to read this story.

Enjoy!