Ruth Reichl’s Diva of a Grilled Cheese Recipe on Food52 (2024)

FAQs

How to make a grilled cheese like Gordon Ramsay? ›

Using a cast iron-pan, add a touch of olive oil and get pan hot over medium-high heat and add sandwich. After about 30-45 second push sandwich so it crisps and cheese melts. Flip after about 2 minutes, once slices are nice and crunchy. Keep flipping and pushing down until cheese is melted.

The secret to getting the perfect cheese for a grilled cheese sandwich is to find one with the right pH to perfectly balance out the calcium and protein structure. Cheeses with a pH range between 5.3 and 5.5 are right on the money, and here's a handful of perfect examples.

Divide cheese evenly on both slices. Top with remaining slices, buttered side up. Heat a large skillet over low heat until warm. Add sandwiches and cover; cook, turning once with a spatula, until the bread is golden-brown and the cheese has just melted, 5 to 8 minutes per side.

Standard procedure for grilled cheese is to butter the outsides of the bread before placing it in the pan — for more flavor, butter both sides, inside and out. This works quite nicely, adding flavor to the sandwich, while also preventing burning and sticking.

Cheese options – For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese – because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.

Using your spice rack can add flavor without extra sodium: Mix dried oregano and garlic powder in your butter before you smear it on the outside of the bread, sprinkle chili flakes on the inside of your sandwich for some spice, or simply layer in some freshly torn herbs.

One mistake people make when they assemble their grilled cheese is using cheese slices that are too thick. The secret to making a great grilled cheese is using thin cheese slices and cooking it low and slow, so that the cheese gets perfectly melted and the bread gets just crispy enough.

Lay one slice of bread butter side down onto the George Foreman Grill. Add both cheeses. Top with the remaining slice of bread - butter side towards the grill plate and cook for 4-5 minutes or until bread is toasted and cheese is melted. Serve with a side salad if you fancy - enjoy.

Add enough butter to coat the bottom of the pan. Then, add the sandwich, and COVER the skillet. The lid will trap steam in the pan, helping melt the cheese as the bread toasts. Cook for 2 to 3 minutes, or until the bread is golden brown.

Finally, it's a matter of taste: Sometimes, butter's richness feels a little too heavy and can overpower the cheese. Mayonnaise's light, tangy flavor means your tastebuds can fully appreciate the flavors of your cheese and bread choices.

What can I add to grilled cheese to make it better? ›

Fruit: Add thin apple slices or pear slices for a little sweetness. Sweet Spreads: If you like sweet, you can also spread jam, chutney, or apple butter on the inside. Protein: Bulk up your grilled cheese with turkey, ham, or cooked bacon slices. Pickled: Add sliced pickles or pickled red onions.

I'm forgoing an aged cheddar from a grass-fed cow or some other high end dairy product and opting for slices of Velveeta inside my sourdough bread instead. Velveeta's pristine ooziness and effortless melt-ability is exactly what I want in a grilled cheese.

Ramsay's recipe calls for Romano cheese with Pepperberry, Asiago cheese, thick slices of country bread, and kimchi. Some standard butter, olive oil, and salt are also in the mix. I went to my local grocery store, Foodtown, to see if I could find the slightly upscale ingredients. I had to purchase a few alternatives.

If you're using a griddle, The Kitchn also recommends covering the sandwich with a pan, baking sheet, or even a bowl. The reason this method works so well is because it forces the heat to reach the parts of the sandwich not touching the griddle, allowing the cheese inside the sandwich to melt, per the Kitchn.