I read recently that there are three secrets to a successful grilled cheese sandwich. Come to find out, I’ve been doing two of the three all these years: One, use grated cheese instead of sliced cheese; and two, butter the bread and not the pan.
What I’ve never done with a grilled cheese, though, was use a lid. Everyone knows if you use a lid, whatever’s in the pot or pan will steam … and who wants a steamy grilled cheese sandwich?
But apparently a lid for 2-3 minutes over a medium grill (the bread in contact with the hot pan) produces the perfect crisp, golden brown grilled cheese sandwich every time.
Here’s a fun blend of sweet raisins and crunchy almonds on a mozzarella cheese sandwich (also try it with Monterrey Jack). Served with our favorite roasted red pepper tomato soup on this brisk April evening, it was the perfect comfort food dinner!
4 slices cinnamon raisin bread
4 tsp Earth Balance Buttery Spread, at room temperature
2 Tbsp sliced almonds
4 oz grated cheese
1. Preheat flat iron skillet over medium heat. Spread butter on one side of each bread slice. Carefully press sliced almonds into the butter.
2. Place 2 slices of bread, buttered side down, on heated skillet. Cover evenly with grated cheese and top with 2 slices of bread, buttered side up.
3. Cover and cook 2-3 minutes, or until golden brown (I used a large pot lid).
4. Flip the sandwiches, pressing firmly with spatula to flatten slightly.
5. Cover and cook 2-3 minutes once more. Remove lid; flatten slightly with spatula and cook one more minute.
6. Remove from pan, cut in half and serve. It’s true – the perfect grilled cheese sandwich!