As we recently introduced Soberdough’s amazing line of bake-at-home bread mixes at Pinwheel, bread and sandwiches have been on my mind. I have to confess that in my world a perfect grilled cheese sandwich is the antidote to any bad day blues, but it is equally appreciated on a spectacularly good day. In other words, there is no wrong time for a great grilled cheese. Most of us have probably experienced both great grilled cheese sandwiches, and so-so ones; the question is what differentiates the great from the mediocre?

We consulted multiple resources for their opinions, and there is a clear (although surprising) conclusion: mayo is the differentiator! Yup; we’re not kidding. Every cooking authority from Bon Appetit to NY Times to Martha Stewart to Rachel Ray all suggest spreading the exterior sides of the sandwich with a thin layer of mayo (rather than the more conventional choice, butter) to achieve a crisp golden sandwich exterior that is unlikely to burn (due to mayo’s much higher smoking point.) Not being a big mayo fan, I was a bit skeptical, but the proof was in the melty, gooey, and amazingly crispy outcome! Also, to my surprise, the mayo version involves fewer calories…

Whether you choose to experiment with mayo or stick to the classic butter formulation, below are some tips & technique for making a grilled cheese masterpiece, along with some great variations on the standard. If you have a favorite from amongst them, or come up with a winning new combo of your own, please share it on Instagram or Facebook for a 15% discount on your next Pinwheel purchase!

Grilled Cheese Tips

1. Low heat, which allows the bread to toast, not singe, as the cheese melts.

2. Cutting it on the diagonal- more of the interior surface area exposed means more of a deliciously gooey first bite.

3. Shredded cheese melts more quickly and evenly than slices.

4. Denser breads are less likely to get soggy; many chefs advocate for white bread, but we find whole grain and other varieties work just as well as long as they have a tight crumb (focaccia, for example, is not a great choice).

5. Cheese choice: most of the recipes we found advocated for one of the following choices (or a mix): medium Cheddar, Monterey Jack, American, Gruyere, or Gouda. This is very subjective- we’ve had great ones that are made with Fontina, ricotta, etc. Go with what you love as long as it, or something it’s mixed with, melts well. Parmesan, for example, doesn’t melt into a gooey texture, nor does feta.

6. Weight: using a grill press or heavy cast iron pan set on top of the sandwich as it cooks helps the cheese melt evenly and the bread to receive maximum exposure to the heat. Also most “experts” recommend using a heavy cast iron pan as the best option for cooking the sandwich.

General Technique

Heat a heavy pan over medium-low heat.
Thinly spread one side of each bread slice with mayonnaise to the very edges (about ½ Tbsp mayo per slice). Turn the bread over and divide the cheese (around ½ cup per sandwich) and other fillings evenly on the slices and put the slices together. Place the bread, mayo-side-down, in the pan. Adjust the heat so the bread sizzles gently. Place a grill press or frying pan on top to weigh the sandwich down.
When the cheese is about halfway melted, use a spatula to flip it over, and top with the press again. Turn the sandwich over 1-2 more times until both sides are crusty and the cheese is melted.

Butternut Squash & Bacon Grilled Cheese

Combine butternut squash chunks (sauteed in butter and seasoned with salt, pepper, and a pinch of dried thyme), crispy bacon, and gouda for a hearty variation full of fall flavor. A dense white bread makes the best choice here.

Gruyere & Mushroom Grilled Cheese

Combine Portabella mushrooms that have been sliced and sauteed in butter and seasoned with salt & pepper and a ¼ teaspoon chopped fresh thyme or a pinch of dried thyme with Gruyere (can be mixed with sharp cheddar or Monterey Jack). A whole grain bread is a great choice.

Bacon Jam Grilled Cheese

Combine your favorite cheddar, TBJ Sweet Chili Bacon Jam, and pickled sliced jalapenos for a rich, creamy, crunchy, meaty, cheesy, sweet, and spicy concoction, essentially every delicious flavor between two hearty slices of crispy toast. A white farmhouse-style bread is optimal.

Cheddar & Chutney Grilled Cheese

Combine sharp cheddar and mango chutney, or fontina cheese with fig jam, on thick cut Sourdough bread for a complex and fruity grilled cheese variation.

Brussels Sprouts & Brie Grilled Cheese

Use shredded sprouts, Dijon mustard and Brie cheese for a fancier take on grilled cheese (per sandwich: 5 Brussels Sprouts sliced thinly and sautéed in butter with ¾ tspn of Dijon mustard added to the saute as the sprouts soften; seasoned with salt & pepper.) Try a wholegrain bread or Ciabatta with this option.

The Greatest Grilled Cheese (Classic or Gussied-Up Version)