Nothing beats a good old grilled cheese sandwich when those late-night cravings kick in. That crispy, golden crunch of toasted bread combined with some gooey and stretchy cheese has the power to make everyone completely forget about their worries. But if you've ever searched for some tips for the crispiest grilled cheese you've ever had, then you probably know by now that nailing the perfect texture and flavor actually takes a bit of skill. And when it comes to getting the best cheese pull for your sandwich, letting it rest is one of the worst mistakes you can make.
Heat and steam are essential for the ultimate cheese pull. This is because they get trapped in the cheese's casein proteins and prompt them to undergo structural changes that cause the cheese to melt. But leave your cheese sandwich rest for a while, and you'll quickly see the cheese regain some of its original texture. The reason this happens is that its fats start to solidify and the proteins become firmer again, ultimately making the cheese rubbery or chewy.
Steam also promotes condensation and turns that gorgeous crunch into a soggy mess. When explaining how to take grilled cheese sandwiches up a notch, Harris Mayer, chef and owner of New York's fast casual restaurant Creamline, told Chowhound that slicing into your sandwich right as it comes off the pan is the smartest move. "It is not best to let the sandwich rest before cutting," Mayer told us. "When making a grilled cheese, you want the cheese pull to last as long as possible, which happens when the cheese is at its hottest." And believe it or not, according to Mayer, that's not the only trick to get the perfect bite.
Read more: The Kitchen Organization Tool We Never Thought To Use In The Fridge (But It Makes So Much Sense)
Consistency is everything when it comes to grilled cheese, and using a generous amount of butter is the best way to achieve it. Chef Harris Mayer told Chowhound that the trick is buttering the entire surface of the bread. "To do this, make sure your butter is soft and spread across the entire slice of bread, ensuring an even golden brown toast," he stressed. On the other hand, if you'd rather skip the butter, keep in mind that you can always use mayo instead. It might sound unusual, but the reason this works is because mayo has a high oil content (as much as 82%) and a smoke point of about 450 degrees Fahrenheit. This will create an even crispier crust, prevent burning, and even add a creamy, tangy finish to the sandwich. Though it may come as a surprise, your grilled cheese will taste like heaven with this one simple swap.
When asked if there are any simple rules people can follow to improve their homemade grilled cheese sandwiches, Mayer pointed out that assembling the sandwich should always be the final step in the preparation process. "A lot of home cooks will put the two pieces of bread and cheese together before putting it in the pan," he pointed out. His advice? "Treat the slices of bread as two different things, cooking them both in the pan with the cheese on top, and once the cheese has melted, assemble, cut, and enjoy!"