I did some research on how to make the perfect grilled cheese, and learned these tips:
1. Butter only the outside surface of the bread, with salted butter (or aioli, like they do at Resto);
2. Grate, don’t slice, the cheese (for even melting);
3. Warm the pan before you begin grilling;
4. Cover the (non-stick) skillet for the first minute or two to trap the heat and maximize ooze.
For comparison’s sake, I made one sandwich using the Zabar’s bread and cheese and the farm-stand bacon, and cooked it according to the guidelines above. I made another using Pepperidge Farm bread, Kraft Singles, and some leftover deli bacon I found in our refrigerator. The fancy one is on the left.
Guess which I liked better?
