The following is an excerpt from Ranch: An Ode to America's Beloved Sauce in 60 Mouth-Watering Recipes.
Everyone has a trick that they swear makes the perfect, ultimate grilled cheese. Butter the bread, butter the pan, don't butter anything, put a teaspoon of butter behind your ear. But the mayo-on-bread move is one that actually yields a superior sandwich and is made even better by adding ranch seasoning to the mayonnaise pre-slather. Swap in provolone! Use whole wheat bread! Add ham! I don't care. Much like ranch on pizza, as long as you stick to the throuple of carbs, cheese, and ranch, you're in good hands.
Ranch Grilled Cheese
Recipe adapted from Ranch, by Abby Reisner, Dovetail Press 2018
Yield: 2 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
3½ tablespoons mayonnaise
4 teaspoons homemade ranch seasoning (or store-bought)
4 (½-inch thick) slices pullman or sourdough bread
2 tablespoons unsalted butter
1½ cups grated sharp cheddar cheese
Ranch, homemade or store-bought, for serving
1. In a small bowl, combine the mayonnaise with the ranch seasoning. Spread the ranch mayonnaise mixture on one side of each bread slice.
2. In a medium nonstick or cast-iron skillet, melt 1 tablespoon butter over medium heat. Place 2 bread slices mayonnaise-side down in the skillet. Divide the cheese evenly between the 2 slices. Top with the remaining 2 bread slices, mayonnaise-side up, gently pressing down on the slices with a spatula. Continue to fry the sandwiches until the bottoms are golden brown, 3 to 4 minutes. Using a spatula, flip the sandwiches. Add the remaining 1 tablespoon butter to the skillet and gently press down once again without smashing the sandwiches. Cook, rotating the skillet if necessary to allow for even browning, for another 3 to 5 minutes.
3. Transfer the sandwiches to a cutting board and let them rest briefly before cutting in half. Serve with a side of ranch.