I feel like mine's the opposite... the first side is perfect and then I overcook the second because the pan got hotter
the secret is to preheat the pan took me years to learn that you can warm up the pan on the stovetop before you add everything
Preheat. Pure butter. Low heat. Not minimum. But only like 20% max.
Low and slow is the way.
I do like the chef john method though. Crispy cheese on the outside and gooey cheese on the inside. https://www.allrecipes.com/recipe/236502/inside-out-grilled-cheese-sandwich/
This is the way.
The trick is to like burned bread. God I love the taste of charcoal.
Like pancakes and omelets, the first one kinda sucks, but they get better, like magic.
I wish that progress didn't reset every day for me.
I prefer a nice reverse sear grilled cheese, personally. Two slices of bread on the pan, dry, crisped up over medium heat for 4-5 minutes, then the cheese is stacked between the crispy sides, soft bread on the exterior.
Butter the pan, fry both sides of the sandwich until they’re only just browning and the cheese has melted through. The lighter crunch inside and outside avoids the issue of sandpapering all of your flesh off.
"It's still salvageable...! I'll just scrape off the dark bits, I'm sure I won't even taste it!"
For real, though, TRY MAYO IN PLACE OF BUTTER. Trust me! You can still always add butter, but if you spread a little mayo on each side before the pan, it'll give picture perfect results every time and is much less finicky than butter.
The last time I made grilled cheese sandwiches, I made 2. One with butter, the other with mayo because I hear this a lot and never tried it.
The butter one was miles better.
If you're always burning them, a better solution isn't to change the fats being used. It's to lower the temp of your stove.
I do both. Mayo on the bread (as well as garlic salt) and then butter in the pan/spread on after.
I wonder if some people find mayo easier to use because they spread the right amount on easier than with butter. Room temp butter spread thinly turns out awesome, but trying to spread it when cold it is very hit and miss. mayo is just more consistent, and I wonder if that is the reason it works better for some people.
Butter done right turns out better than any of my attempts with mayo ever did.
Nah man, mayo is oil and eggs. You add in milk and sugar and cinnamon and you got French toast.
The egg does something to it, texturally.
I could be wrong, but it feels to me like mayo is literally more forgiving. I've once or twice forgotten one for a bit and, if it'd been butter, it'd be burnt black by then. Mayo still looked perfect. Maybe I'm wrong or imagining it.
Melt the butter in the pan then put the bread on it.
I don't know why anyone would try spreading cold butter on cold bread lol.
Air fry it.
Jokes on you, I burn both sides! But I like it like that.
sigh
From a few years ago.
I don't care if it's a little charred. American cheese is already probably nice and carcinogenic, so what's a little more. And don't tell me to make a grilled cheese with real cheese, that's just not right.
American cheese (provided it's good quality) is just cheese, milk, and sodium citrate.
So many kinds of cheese work better grilled than American "cheese", you'd be surprised.
Also, some work very well grilled with bread, but yours is a serious competitor there.
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