Yesterday I stopped into Polish on 2nd Ave for a pedicure, and picked up this month’s Glamour to read while my toes dried. And came across a grilled cheese tip so simple, and yet so genius, that I had to immediately go home and make one.
The magazine advised spreading a touch of mayo (as opposed to butter) on the outsides of the slices before frying. Aside from being lower in saturated fat (not that it really matters when you’re making a grilled cheese), the mayo sorta seals the bread so that the cheese has longer to get drippy and melty before the bread starts to burn.
Two slices of potato bread, 2 Kraft singles, 1 teaspoon Hellman’s, and we’re talking the best grilled cheese I have ever had. Granted, I was really hungry, so my evaluative skills may have been off. But still.
Click here for some more tips on how to make the perfect grilled cheese.
