Anyone can claim that they make the ultimate grilled cheese, but this recipe? -Chef’s kiss-! I have made so many grilled cheese sandwiches over my lifetime, and nothing, and I mean nothing comes close to this! I remember being a child and my older sister making grilled cheese sandwiches and pairing it with tomato soup. I got to help with unwrapping the cheese slices!
These are for sure memorable, but the –ultimate-? Not even close. I like crispy. I like golden-brown. I loooove ooey, gooey cheese pulls. I mean, is it even a grilled cheese sandwich if it doesn’t have that cheese pull? Of COURSE not!
You think of grilled cheese sandwich and your mind goes to those plastic cheese wrappers, butter (or probably margarine) and bread, right? Not this time, my friend. This time we’re taking a childhood favorite and elevating it!
The plastic cheese wrappers are no more. Instead, we’re using freshly grated (skip the bag shreds, they won’t melt the same) mozzarella and sharp cheddar cheeses. Does this recipe have an overkill on the cheese to bread ratio? Possibly. Is it delicious? Absolutely!
The sliced bread? We’re taking the classic Wonder Bread up a notch and going with Wonder Bread Texas Toast. Same yum, just more of it! The more dense crumb structure also holds the sandwich together a bit more.
The butter or margarine? Skip. Instead, in this recipe, we’re using Duke’s mayo. You might be thinking, “Hot mayo? No way! Never!” But stay with me here. You ever make a grilled cheese and the bread gets toasted in some spots, burned in others, and some golden toastiness? Mayo can hold the heat better than butter and margarine. It offers more uniform cooking across the entire slice of bread to ensure even cooking and yummy golden crunch! (You don’t taste the mayo, I promise!)
And for the moment you’ve all been waiting for: The recipe!
What You Need:
- Two slices of Texas Toast (I used Wonder Bread)
- ½ cup fresh shredded sharp cheddar (I used Kraft cheeses)
- ¼ cup fresh shredded mozzarella (see tip below)
- 1-1 ½ Tbsp Mayo (I used Duke’s)
- Small bowl
- Skillet
- Butter Knife
- Spatula
What You’ll Do:
- Blend the cheese. Put both of your cheeses into the small bowl and mix it around to thoroughly combine.
- Coat the Bread: Spread the mayo across the bread, ensuring to get all the way to the corners.
- Build: Before you turn the heat on, put your pan on the burner. Put your first slice of bread mayo side down. Evenly pile the cheese across the bread. Make sure not to go off the sides. Top the cheese with the other slice of bread, mayo side up.
- Cover: Turn the heat to medium-low and cover the pan with either a lid or aluminum foil. This is going to be the difficult part. Leave it alone! For a full three minutes. This will allow the bottom slice of bread to toast, while melting the cheeses inside. At the 3 minute mark, use your spatula to lift a corner to check for doneness. If you prefer a darker cook, let cook for another minute.
- Time to Flip!: Remove the lid or the foil and carefully flip the sandwich over and cook uncovered for another three or four minutes, until you get your preferred doneness.
- Rest: Put your sandwich on a plate, let it sit for another minute. (No stealing a sample!) Cut your sandwich diagonally, and voila! Deliciousity at it’s fineness!
** Tip: Mozzarella is notoriously difficult to work with and even worse to shred. The trick here is to freeze it for 15-20 minutes before shredding. After freezing use a paper towel to absorb any remaining moisture. Shred immediately.