In a world where everything is everything and the kitchen sink, it sometimes serves us well to do the basics.
I’ll save a tomato sandwich for next week, but here we have a most basic, simple grilled cheese.
It takes three elements:
The rest is technique.
The white bread is lightly toasted, minimum setting. Pop!
So that the butter doesn’t roll the bread. It’s a very light crust where you can spread soft butter.
Then, you scrape off all excess (observe my scrapings on the end of the stick). This is not a browned butter sandwich. The only purpose of the butter is to get a light crust (the cheese is the primary fat), and you want to retain the soft bread doughiness in the middle.
…Put your pan to high for a few minutes. Make sure it’s hot.
Place one slice butter side down, place the cheese, then the other slice of bread, butter side up.
Turn the heat to low and cover the pan (raises internal heat while not burning your bread).
About two minutes.
…The point of this is you want a light crispy outside, doughy inside, and creamy melted cheese middle.
Then, you flip it and cover again. About a minute.
Uncover, bring heat to high, and touch up in terms of crispy exterior, flipping as needed.
Enjoy simple things.