Another vote for olive oil. It gives a much more even “toasting” and adds a delicious savory “olive” note to the sandwich.
Butter is great for many things, but olive oil is better for grilled cheese. See my earlier post.
Melt butter in pan. Fry one side of sandwich. Add more butter. Fry the other side of the sandwich.
I’m bad about keeping my butter at room temp and spreadable, so that’s how I do it. I suppose I could just soften it in the microwave, but melting it in the butter works well enough, and that’s how I was taught, anyhow.
No butter on the inside of the sandwich, though. You crazy? And none of this tomato stuff, either. I love tomatoes, but not on a grilled cheese. I have been known to add coarsely ground black pepper inside, though.
On this board, I also learned that instead of using butter, one can spread mayonnaise on the outside of the sandwich. If I’m out of butter or feel like a change of pace, I do that and it works out really well.
I don’t butter the bread at all. I toast it, and then put the cheese onto the toast and grill it.
Toas-Tite - no butter needed, just a campfire.
This thread gave me strange visions of deep-fried grilled cheese sandwiches.
Making sandwiches the “normal” way, I used to butter both sides, but it always came out extra greasy. Very tasty, but your hands will leave residue on everything you touch for the next few days. Now I just butter the edges on the outside.
Usually it’s just the cheddar, extra-heavy 24-grain bread (the kind with seeds, wood chips and soil), and Country Crock (no need to leave butter out to keep soft). However, I like to add a fried egg or two sometimes.
I have to disagree with those of you who have developed internal toasting procedures. They’re elaborate plans that work against the desired objective. I don’t want a grilled cheese sandwich that’s crispy on the inside - the outside is supposed to be crispy but the inside is supposed to be gooey.
Did you get the optional truffle oil?
Oh, believe me, it’s still gooey and extra amazing because it has extra fried-bread flavor. It’s just as gooey. Must try it before pooh-poohing it!
The last time I made it, it looked so good I posted it on FB. Here’s a cell pic.
I’ve done this before in a pinch. It’s not as good. Now I just wait the butter out.
Done this too. It’s pretty good with a nice sharp cheddar
As for the original question, outside only.
I was brought up outside-only but nowadays I don’t even do that. The advent of non-stick sandwich grills has freed me from having to have butter at all.
OK, you guys just saved me a couple of bucks… I was gona go to Hardee’s fotr a sausage/cheese/egg biscuit for breakfast but after seeing this thread… grilled cheese instead! Buttered on the outside only please. Would have put bacon on it if I had had a little more time…
Trying to get away from the buttering, began cooking grilled cheese sandwiches open faced in a broiler. And when this block of cheddar is gone, I will be buying cheese no more. (I dream of days when I could eat whatever I want, but those days are gone and am tired of struggling with weight issues.)
I’ve used mayo instead of butter, outside only. My family doesn’t like it, so I can only do it when cooking for myself.
I think I know what’s for lunch today…
But that’s just no way to live. Life without butter? Honestly.
Butter one side only. Usually no mayo, but I have used mayo in toasted cheese sandwiches before, and it’s pretty good - I’d do it again.
I use a mix of saved bacon grease (you do save your bacon grease when you fry it, right?) and melted butter. Brush this on the outside only.
OMG, how I miss Kings Restaurant in Lincoln NE from my childhood. Deep-fried grilled cheese sandwiches! And you placed your order via phone from your booth in the restaurant.
They had really good onion rings, too.
two pieces of bread, outside only on each piece of bread. I can’t imagine butter the inside.
And fresh home grown Tomatos on Grilled is heaven. I like a grilled ham/cheese.
Outside only. If you MUST have extra fat, a thin layer of pesto (with rye and provolone) is wonderful.
Butter in the pan. Place one slice in the melted butter, remove and put on top of the sandwich butter side out, place sandwich in the pan, buttering the opposite side. Flip many times, toasting slowly, no squashing! Bread is perfectly crispy, no burned areas, light and fluffy, cheese is fully melted, but not running out of the sides. 'Tis a lovely and proper sandwich.
Once you start adding things like tomatoes and bacon, do whatever you want, it’ll be a sloppy (but delicious) mess.
This is my favorite grilled cheese combo, but I only butter the outsides.
Outside only. With sliced dill pickles inside.