George Foreman Grill

You're Doing It Wrong: Grilled Cheese

31.12.69

What all of these methods have in common is the assumption of a closed-face sandwich: a filling enveloped by two soft slices of bread. Granted, most conventional sandwiches are based on this assumption—but it becomes problematic when you get into grilled cheese territory. That’s because you can put only so much cheese in a grilled cheese sandwich before it starts spilling out the sides and burning on whatever surface you’ve chosen for heating it. You can fit a select few additional ingredients inside a closed-face grilled cheese—perhaps a few olives, a couple of bacon rashers, or a single slice of tomato. But overplay your hand, and you’ll be facing either additional spillage or, worse, a sandwich that doesn’t cohere, because the add-ins have interfered with the cheese’s adhesive power. What’s more, the tender white bread that’s often used for grilled cheese has a tendency to go limp and mushy if even slightly overfilled, resulting in a frustrating eating experience.

Source: Slate Magazine (blog)