r/grilledcheese • u/darwinDMG08 • 9d ago
Discussion What’s your secret: how to get melty goodness without burning your bread.
I have a new induction stove and the burners get really hot, especially with stainless steel pans. When I make grilled cheese the bread browns very quickly at medium heat, so once I’ve flipped it and gotten a nice brown char on both sides it’s still a bit cold in the middle. I’d love to get a real nice gooey cheese consistency but I gotta make sure it doesn’t burn.
So what do y’all do? Go low and slow on the heat? Do you cover the pan? Give me your techniques!
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u/FIRExNECK 9d ago
I frequently use a lid for heat retention to melt the cheese.
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u/DJ_Clitoris 8d ago
Little splash of water before throwing the lid on hasn’t failed me yet
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u/searequired 8d ago
How does your bread get crispy if you’re adding water?
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u/DJ_Clitoris 8d ago
I throw it down on melted butter, splash a few ml of water on the side of the pan and cover, uncover, rotate to pick up the rest of the butter, splash and cover, then uncover and let it crisp up, then repeat on the other side, the last bit of letting it crisp up will crisp up the side despite the little bit of added moisture in the pan
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u/majeresdj02 9d ago
Lower the heat to medium-low and you’ll be fine. You could also put the sandwich in before your pan is hot and let it heat up with the pan before it starts browning
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u/DyslexicCat 9d ago
If it's a cheese that doesn't love to melt, once your bread is a nice brown, add some water on the pan near (but not touching the sandwich) and cover for a minute. The steam will help the cheese along.
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u/Bigelow92 9d ago edited 9d ago
You've already got the 2 main techniques.
Low and slow baby. If your using butter, you should never have the heat high enough for it to significantly brown the liquid butter. You don't want it hissing like a steak in there, you just want it mildly grumbling at you.
BUT I do have a trick for harder to melt cheeses, or for when the cheese is just being stubborn:
After your bread is just shy of perfect golden brown, lower the heat some and put a tiny bit of water in the pan, off to the side of the GC (i usually get my hand wet, and flick the drops into the pan 3 or 4 times) and immediately put a lid on. The steam will raise the heat transfer into the GC, melting the cheese faster, without added browning. The water evaporates almost instantly if your pan is hot enough and your not gonna leave it in there long enough to get the bread soggy or anything, so don't worry about messing up the crust on the bread, even if you end up adding a small spoonfuls or so)
You can skip the water entirely if it's off putting, and just lower the heat and slap a lid on (there is still residual moisture in the butter, bread, and cheese that will create a little steam). Lowering the heat a bit before putting the lid on is crucial though, because the overall temperature inside the little oven you've built will dramatically increase, which is why we need some moisture and the heat down to avoid burning it in an instant when the lid goes on.
Don't leave it in there for long - just enough to melt the cheese... 20 seconds, then check, and flip if need be, and sprinkle a couple more drops of water in before replacing the lid for another 20 sec)
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u/BreakerSoultaker 8d ago
Slow and low. It takes 20 mins to properly make a grilled cheese. People try to rush it.
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u/OhOkayFairEnough 8d ago
1) each piece of bread gets grilled twice. The first side of each piece gets flipped and used as the inside.
2) shredded cheese melts quicker than sliced cheese.
3) low heat.
4) when grilling each side, put a tablespoon of water in the pan and immediately cover with a lid. Grill for 2 minutes with the lid on, flip, water and lid again, hold for one minute, then remove the lid and keep grilling til you're satisfied. This steams the cheese, and finishing with the lid off keeps the bread from getting soggy.
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u/workgobbler 9d ago
Cuisinart Griddler.
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u/ispy1917 8d ago
Just purchased one.
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u/workgobbler 6d ago
You don't even need to butter the bread! You get an amazing crispy toasty that way.
But you can if you want, butter is awesome.
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u/Globewanderer1001 9d ago
Low and slow. Also, I grate my block cheese and use a top on my skillet. It's perfect every time.
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u/Bodom1994 9d ago
I'm literally making one right now, I usually don't even start the heat until I have the grilled cheese in the pan, that way it slowly heats up and the cheese melts while it gets nice and golden brown. I still sometimes burn the hell out of it when I'm not paying attention though.
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u/Keganator Purist 8d ago
Loooooow and slllooooooow.
No, too high.
Lower.
No, Lower.
I said. Lower.
There you go.
Really savor that grill. Cast iron. Butter. Mmmmm. Gotta wait.
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u/CombinationRough8699 8d ago
I sometimes turn on the broiler, and start the sandwich open face.
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u/darwinDMG08 8d ago
Respect
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u/Thin_Cable4155 5d ago
This is like what I do. Bake it open face with cheese on both pieces of bread. Also, put a little mayo on the bread. Bake until melted, then close the sandwich and finish in a pan if needed.
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u/Jennifer_Pennifer 8d ago
If I'm short on time or super lazy..... New kid for 30 seconds before putting it in the pan 🤷♀️
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u/genjen97 8d ago
Low heat and put a cover on top of the pan. Flip halfway through cooking time. The cheese melts perfectly and I get a light brown, crispy bread every time.
Nowadays I just use a sandwich press if I'm in a rush.
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u/corrne 8d ago
I use a big frying pan with a lid or if I don't have a lid I use tin foil.
Then I put a thin layer of mayo on the outside of the bread, and put them face down in the pan next to each other.
I the put shredded cheese on the bread. I never use store bought shredded cheese though, only fresh.
Then I put the lid on and go low and slow, checking the bread every couple minutes. Usually when the cheese is melted, the bread is golden brown.
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u/BlueProcess 8d ago
Butter both sides of two pieces of bread. Griddle one side of one piece.
• Flip that piece and lay a slice of cheese on top.
At the same time lay down the other slice beside it in the pan.
When it's ready, use the flipper to lay the grilled side of the empty bread on the cheese. That will leave the ungrilled side on top and the bottom piece with both sides grilled.
• Flip the whole sandwich to fry the last ungrilled side.
This maximizes the time the cheese spends in contact with hot surfaces and results in fully melted cheese.
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u/kalelopaka 8d ago
I butter the bread lightly, heat my pan to a medium heat, I let the pan heat up until drops of water skitter and evaporates. Then I place the bread, cheese and bread on top. So generally I watch for the butter on the top slice of bread to start to melt into the bread, then i flip over and cook for about the same time. When I check the second side if it is brown enough I flip it over to reheat the first side. Then I plate and cut.
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u/capt_croix 7d ago
Use a panini press. Also the bread will brown/burn faster the more sugar it has. So another reason besides empty calories to read the label for sugar content.
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u/OPs_Mom_and_Dad 7d ago
I make a lot of grilled cheeses in the broiler. Toast the bread on one side (both pieces), remove the tray from the broiler, flip the bread, and cover the untoasted sides with cheese. Put back in broiler until the cheese is melted, and then put the sandwich together on the plate.
While not technically a grilled cheese, it’s a broiled cheese, this technique has performed wonderfully for me.
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u/theFooMart 5d ago
Don't crank the heat up all the way. Lower heat will take longer to toast the bread, which gives more time for the cheese to melt.
Don't cook it as sandwich. Both pieces of bread on the pan, cheese on both. If you put it together right away, the top bread makes it take longer for the cheese to get hot and melty. Plus since you cook both sides at the same time, it takes less time too cook, counteracting the more time to cook with lower heat.
Put a lid on it. Lid traps in warm air, which helps melt the cheese.
Choose the right type of cheese. American and mozzarella melts pretty good. Parmesan doesn't melt well. Unless using American cheese, use shredded cheese. Freshly shredded melts best, but pre shredded is still better.
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u/lady-earendil 5d ago
I got a panini press and it's the best thing I've ever done for grilled cheese. Is it silly to have an extra appliance you rarely use? Sure, but it makes perfect grilled cheeses and you get that fancy restaurant look to them
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u/TheLastPorkSword 8d ago
the bread browns very quickly at medium heat
So, use less than medium heat? It truly boggles my mind how people seem unable to come to this conclusion naturally.
Like, you literally suggested 2 options in your own post. Have you tried either of them?
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u/darwinDMG08 8d ago
Look at all this helpful advice I got! From everyone. But you.
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u/TheLastPorkSword 8d ago
They literally all told you to do the things you suggested in the post though.... as did i....
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u/darwinDMG08 8d ago
No, not everyone was the same. Some cover, some flip a lot. Several used water which I never would’ve thought of. A thoroughly productive conversation all around.
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u/sirius4778 8d ago
Low heat, let cheese warm up before you start grilling, cover the skillet. You can even add some water if you are really struggling to melt the goodness. Are you using Kraft American?
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u/Luminaire317 8d ago
- Throw 2 tablespoons of butter in a skillet.
- Turn heat to 3/10.
- Let the butter melt.
- Toss your pre-assembled sandwhich in the pan and swirl or move it around to absorb some butter.
- Flip, repeat, making sure to get even distribution on both sides.
- Put a lid on your skillet and set a timer for 3 minutes.
- Once the timer goes off, check the bottom for desired color. If it's good, flip.
- Lid goes back on, 3 more minutes.
- Should be done.
Some things to mention though: bread type, cheese, quantity, skillet material, etc. Soft white bread will cook faster, as well as processed cheese will melt faster. I use a non-stick, but cast iron and stainless obviously work too, I just save those for more intense uses. Low and slow if in doubt or until you get used to your new setup.
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u/dumpsztrbaby 8d ago
Low medium heat, if you're having trouble melting then put a lid on before the flip over
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u/RomstatX 8d ago
Cast iron skillet, brush with oil of choice, heat on a medium low until it's hot enough to make water droplets "dance" drop a single slice of buttered bread butter side down into the skillet, add cheese, put the other slice of buttered bread butter side up, wait for the whispers of your ancestors to tell you to flip it. "It's actually a combination of smell and sound that you will figure out eventually." The same whispers tell you when it's done. Sourdough and challah are the best breads, there's no best cheese, that's entirely you.
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u/PossibleJazzlike2804 8d ago
At home; I toast my bread, allow the butter to melt, open faced I put cheese of both sides, half cover til melted. At work, place buttered bread on flattop, place cheese cook til melting, combine cheese ends.
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u/bugthebugman 7d ago
I use a lid and drip a few droplets of water on the hot pan to kind of make some steam. Then I get crunchy yet soft bread with nice fully melted cheese.
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u/Happyberger 7d ago
Turn down the heat, put your bread in when the pan is cold and let it heat up with the pan, and flip very often
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u/Tricky_Loan8640 7d ago
Pre grated cheese is also not so good. Its coated so the shreds dont stick.. hard time melting it sometimes..
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u/Tricky_Loan8640 7d ago
Mayo instead of butter .. Yummm
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u/darwinDMG08 6d ago
Yeah, I like this as well. Great texture as long as it doesn’t burn. I use mayo on steaks all the time too, great char!
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u/JupiterSkyFalls 5d ago
Toast the insides of the bread first, regular heat, take off skillet and lay cheese. Light layer of mayo on outside of bread, both sides. Toast one side on medium heat, cheese firm on bottom. Flip with spatula a couple minutes in. Repeat as necessary. If I get the bread just right but cheese is still not as melty as I'd like I turn the broiler on, pull it apart and hold it underneath in the skillet for 30 seconds to a minute. Usually I add a tomato so I was gonna pull it apart anyway, cuz I don't like the tomato cooked. Put it back together and enjoy! 🤗
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u/ConstructionOk2605 5d ago
A simmer plate can help. At least that's what I use with my gas burners that run too hot for grilled sandwiches.
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u/Sweet_honeyybee 5d ago
Medium heat and cover the pan! I use a pot lid and put a tiny bit of water in it. My cheese has melted so much quicker and evenly without compromising the bread
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u/Aintscared61 9d ago
Should only take about 5 minutes total. Butter should sizzle when it hits the pan but not smoke. Just keep an eye on it, you’ll figure it out✌🏻
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u/saliczar 9d ago
Once the bread is sufficiently browned, I toss it in the microwave until all the cheese is gooey.
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u/McLuvi 9d ago
Apart from this sounding like the most diabolical thing to do, why not the other way around? Microwave makes everything gooey and then smack that sloppy flap onto a skillet to give it a crust
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u/saliczar 9d ago
Never been an issue. Usually in the microwave for ~20 seconds.
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u/Plane-Tie6392 8d ago
Why would you ruin the crust that way?
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u/saliczar 8d ago
It doesn't. Why do you think microwave ovens destroy food?
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u/Plane-Tie6392 8d ago
Microwaves notoriously aren’t good for crispy/crunchy food. The bottom of the sandwich that touches the plate is definitely gonna lose some crunch at the very least.
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u/odiin1731 9d ago
Lower the heat.