Cheeses That Melt but Don’t Become Stretchy
If you’re one of those people who can't stand the hanging cheese from your bread, cheeses such as blue cheese will dissolve into creaminess without making a mess. Here are some more cheeses that don’t become stretchy:
Fromage Blanc (cow's milk cheese similar in texture to fresh goat or ricotta)
Fresh Goat Cheese
This grilled cheese recipe from Werlin pays homage to her Californian roots with raisins and walnuts.
Flavor the Bread NOT the Pan
Spread butter or oil on the bread as opposed to coating your pan. This will ensure that the bread soaks up the butter or oil in an even way and you won't have blotchy dry patches of bread.
French Mountain Glory
This grilled cheese recipe pays homage to a French mountain dish called tartiflette, and shows you that strong, stinky cheeses can be played down beautifully into a grilled cheese.
Dessert Grilled Cheese
Just to make sure we covered all of our bases, we tried this dessert grilled cheese that combines our favorite pair, Nutella and bananas, with the sweeter, bagel-standard cheese.
Cheeses such as the Cheddar pictured here are easy to find and melt incredibly well. Here’s a list of some others that’ll work just as well:
Provolone (NOT sharp or extra sharp)
Gruyère and Gorgonzola with Hazelnut Butter
Werlin takes the favorites of a cheese plate and slaps them into a grilled sandwich with this recipe.
We know you’re hungry but… cool it. While Werlin knows it might test every fiber of patience in your body, she suggests you exercise restraint before eating your sandwich and let it cool for five minutes before eating it. Why? As your sandwich cools, the flavors will brighten. If the sandwich is too hot it will be mouth-searing and have little taste.
Chips and Guacamole Grilled Cheese
Never have we ever, thought about utilizing butter for a grilled cheese recipe in this way. We swear you’ll never think of guacamole and chips the same way again.
Werlin can’t stress the importance of ratio enough. She urges you to make sure your bread-to-cheese ratio is close to equal. Don't use bread that is too thick because it won't form the crispy, crackly texture you want.
Werlin suggests grating your cheese as opposed to slicing it. This way the cheese will melt faster and more evenly.
The Many Different Ways of Making a Grilled Cheese
In a jam? We’re not judging.
Cover and Cook
One of Werlin’s biggest pieces of advice is to cover the pan to ensure a crisp outcome and make sure every strand of cheese will melt.
Pimento Grilled Cheese
Who knew pimento cheese was so simple to make? Werlin not only shares an easy shortcut, but she puts it in a grilled cheese recipe here.
Non-Melting but Nutty Cheese
If you’re a cheese fanatic, like many of us are, then you’ll probably want a nutty cheese (or two) in your grilled sandwich. These cheeses will get the job done for you:
Dry Monterey Jack
Pressing for Perfection
If you’re one of those people who likes chewing sunflower seeds just for the crunch, then you’re most likely a press person, who loves making sure that every inch of the crust of their grilled cheese is crunchy.
The Ultimate Grilled Cheese
While there are various trendy and delicious grilled cheese recipes popping up everywhere, one still can't resist a basic, classic grilled cheese recipe. Here's an overall simple recipe that uses mayonnaise to infuse crunch and flavor.
Slightly More Exotic Melters
If you want a good old-fashioned grilled cheese with a touch of sophistication, cheeses such as the raclette pictured here are a good choice. They’re authentic and somewhat hard to find, but provide you with the perfect consistency of melted cheese. Here are few more for you to look out for:
Manchego (sheep's milk)
Midnight Moon (goat Gouda)
Ossau-Iraty (sheep's milk)
Petit Basque (sheep's milk)
Apple Grilled Cheese with Smoked Gouda and Fontina
We love apples and smoked Gouda together on a cheese plate, which is why we loved this grilled cheese recipe from Deborah Scott of Vintana restaurant in San Diego, Calif.
Toasting to Save Time
Toasters are a quick fix for making a grilled cheese — with little clean up. Beware, though, because you’ll never get the same buttery and crunchy crust as you would from using a pan or a griddle.