how to make a cheese sauce from cheese slices

Although the measurement of mayonnaise is way off here for just one sandwich.įor the reviewers that are having issues with the mayonnaise - you are spreading it far too thick. Sometimes we just want a simple classic grilled cheese. West of The Rockies, where we use Best Foods mayonnaise. I highly recommend Best Foods (known as Hellman’s east of the Rockies). I can only surmise that they are using disgusting mayonnaise. I see some commenters thought the mayonnaise made the sandwich taste disgusting. There’s one with a kick courtesy of mustard and pickled jalapeños, another inspired by cheesy garlic bread, and many more.Įditor’s note: This recipe originally appeared in our March 2015 issue.

If you’re looking for grilled cheese recipe riffs, we have those too. Ready to serve? A bowl of tomato soup is an optional accompaniment but highly encouraged. It’s official: Sandwiches cut this way actually taste better. But don’t be overzealous this is not a smashed cheese sandwich.

Once the sandwich is in the pan, pressing down with a spatula is helpful for achieving even toasting-and for encouraging bread and cheese to meld together.

Their high moisture content means they’re especially adept at turning molten. If you want to go off-script, stick to a soft or semisoft cheese. Opting for a cheese that melts well is paramount: American is the melting-est cheese there is, but a young cheddar cheese works well too and brings deeper flavor.When mayo-slicked bread meets buttered pan, that’s when the magic truly begins. To ensure golden (not burned) toastiness, the exterior of the sandwich should be slicked with mayo, which has a higher smoke point than butter and possesses the combined browning power of oil and egg yolks. Butter goes in the pan not on the bread.But there are a few rules you must follow: It just guides you toward making the best-ever version of it. This rendition doesn’t attempt to reinvent the classic. No matter the hour (or your age), a grilled cheese sandwich is the pinnacle of crave-worthiness.

How to make a cheese sauce from cheese slices