How To Make The Best Grilled Cheese Sandwich
Sure, anyone can make a grilled cheese, but there is a formula for perfectly crisping buttered bread, melting cheese to molten goo, and avoiding the all-too-familiar burn-and-scrape method. It involves Comte, day-old bread, and one heavy pan.
Make sure to use enough butter so that it really forms a good layer of contact with the bread. Butter does more than add fat and flavor—it provides a medium through which heat is distributed. If you don't use enough butter, you'll get spotty browning. Also, do not allow your butter to burn or brown. The browning should be slow browning of the proteins and sugars in the bread, not the milk solids in the butter.
Photo by J. Kenji Lopez-Alt