Cheese Frenchees Deep Fried Grilled Cheese Recipe (2024)

FAQs

How do you make grilled cheese crispy and not soggy? ›

I butter the bread, not the pan, and use a grill press to ensure that both sides are griddled to a crisp, even golden brown. I cook the sandwich slowly so that the cheese melts properly inside and because good things are worth waiting for.

Low and slow is the way to go.

Cook your sandwiches at medium-low heat. Try to speed up the process and you'll end up with a sandwich that's hot on the outside, but still cool and unmelted in the middle. It'll also be harder to get it to brown properly.

Not Greasing Up Your Bread

Grilled cheese is not the time to start scrimping. It's important to coat your bread with some fat in the form of butter, mayo, or a bit of both to allow for a crispy, toasted exterior.

Spread 1 side of each bread slice with butter. Layer 4 slices bread, buttered-side down, with 3 slices cheese.

It's easy to make a crispy grilled cheese sandwich. How? Simply brush the outside of the bread with Hellmann's real mayonnaise. The bread will turn golden brown and crispy every time.

Comté/Raclette/Gruyère

(Raclette actually comes from the French verb “racler” which means “to scrape.”) These are also the cheeses used for fondues and French onion soups, so it follows that they are also some of the best options for gooey grilled cheese sandwiches.

The salt, fat, and crunch of bacon make it the perfect addition to the gooey and rich inside of a perfectly melted grilled cheese. Crispy, salty pork is especially delicious alongside classic grilled cheese ingredients like white bread and cheddar or American cheese.

The overall verdict? If you want a low effort, high reward grilled cheese, use mayo. But if you want to make an extra special sandwich, use a mayo-butter combo.

For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.

Build it with better bread: Ditch white sandwich bread for something with more body and taste. A firm artisan bread will grill up nicely. And you can try breads like dark rye, pumpernickel and even walnut or olive bread to create grilled cheese sandwiches with added layers of flavor.

Should you cover the pan when making grilled cheese? ›

Remember to keep the buttered sides on the outside. Cook the grilled cheese. Cover and cook over medium-low heat until the bottom is golden. Flip and cook uncovered until the second side is golden and cheese is melted.

Cook until golden brown on each side and the cheese has completely melted, 3 to 4 minutes per side, turning once. Before removing from griddle, flip sandwiches to reheat first side, about 15 seconds. Cut each sandwich diagonally in half; serve immediately.

Butter bread – Slather both sides of each piece of bread with the butter (yes, all 4 sides!). Light toast – Heat a heavy-based skillet or frying pan over medium low heat (no oil or butter). Pile on cheese – Flip one slice of bread, then pile on the cheddar cheese followed by the mozzarella.

The cheese you pick for your grilled cheese matters, too, as hard cheeses typically don't melt very well. No matter how thinly you slice hard cheese, it's not going to give you a good melt, and this approach can leave you wanting more. Some popular hard cheeses to avoid include parmesan, aged goudas, and aged cheddars.

Grill or toast the inside of the bread slices first before you add the cheese. Then add the cheese and grill or toast as normal. The crispy interior will hold up and give your grilled cheese more structure.

Use a hearty slice of bread, but not too thick. I find that 1"-1.5" is best depending on the type of grilled cheese that I am making. Anything less than 1" will make a flimsy, soggy grilled cheese and anything too thick will not allow the cheese to melt properly.

Most of the time the reason sandwiches get soggy is because the fillings contain a lot of water, as do many condiments, such as mustard. One way to remedy this is to put a thin barrier of fat between the bread and fillings.