The result is a gooey, melty, delicious sandwich.
Ive made this undeniably delicious staple in endless ways.
All summer, for instance, I whipped up grilled cheese with a secret ingredient:yellow nectarines.
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To my surprise, all the food experts I spoke with shared the same steps.
They prefer the creamy flavor butters high milk fats bring.
However, butter has one drawback: It burns quickly, and no one wants a charred grilled cheese!
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Though mayo has a more neutral flavor, Tunks prefers it over butter for its higher smoking point.
Then flip and repeat.
However, all of the culinary experts agreed that the slices should be hefty and substantial.
Simply Recipes / Ciara Kehoe
Tunks, for his part, suggests challah bread.
Its great because its thick and has a tender, buttery, and eggy flavor profile.
Thomas often opts for Gruyere, sometimes combining it with another cheese.
A blend of cheeses like sharp cheddar and Gruyere provides a creamy melt and rich flavor, she says.
Tunks likes to boost the indulgence by piling on crab meat.
Graf and Chef Thomas add contrasting acidity with pickles and pickled jalapenos.
Instead, heat them first separately or tuck them in before cooking, so your sandwich stays toasty warm.
