I feel like mine’s the opposite… the first side is perfect and then I overcook the second because the pan got hotter
Like pancakes and omelets, the first one kinda sucks, but they get better, like magic.
I wish that progress didn’t reset every day for me.
sigh
From a few years ago.
I think you read the instructions wrong you were meant to make grilled cheese not charcoal.
I prefer a nice reverse sear grilled cheese, personally. Two slices of bread on the pan, dry, crisped up over medium heat for 4-5 minutes, then the cheese is stacked between the crispy sides, soft bread on the exterior.
Butter the pan, fry both sides of the sandwich until they’re only just browning and the cheese has melted through. The lighter crunch inside and outside avoids the issue of sandpapering all of your flesh off.
“It’s still salvageable…! I’ll just scrape off the dark bits, I’m sure I won’t even taste it!”
For real, though, TRY MAYO IN PLACE OF BUTTER. Trust me! You can still always add butter, but if you spread a little mayo on each side before the pan, it’ll give picture perfect results every time and is much less finicky than butter.
I wonder if some people find mayo easier to use because they spread the right amount on easier than with butter. Room temp butter spread thinly turns out awesome, but trying to spread it when cold it is very hit and miss. mayo is just more consistent, and I wonder if that is the reason it works better for some people.
Butter done right turns out better than any of my attempts with mayo ever did.
I could be wrong, but it feels to me like mayo is literally more forgiving. I’ve once or twice forgotten one for a bit and, if it’d been butter, it’d be burnt black by then. Mayo still looked perfect. Maybe I’m wrong or imagining it.
Melt the butter in the pan then put the bread on it.
I don’t know why anyone would try spreading cold butter on cold bread lol.
I burn both sides. I like mine nice and crunchy.
I don’t care if it’s a little charred. American cheese is already probably nice and carcinogenic, so what’s a little more. And don’t tell me to make a grilled cheese with real cheese, that’s just not right.
American cheese (provided it’s good quality) is just cheese, milk, and sodium citrate.
So many kinds of cheese work better grilled than American “cheese”, you’d be surprised.
Also, some work very well grilled with bread, but yours is a serious competitor there.
Jokes on you, I burn both sides! But I like it like that.
i know its not much, but i can make a perfect one.
let me have this.
mayo. the trick is to use mayo. (on the outside, silly)
Do you still use butter too?
nope. just mayo
You turn the heat off as soon as you flip the sandwich over. Then you can leave it for as long as you want and it’ll still be cooked just right.
Just add another slice of bread and stick it into a pannini press.
Air fry it.
