Grilled cheese is a holy union between bread, melted cheese and ... mayonnaise? Hear us out, butter purists: Mayonnaise, unlike butter, doesn't burn, and it's guaranteed to give you a perfectly even, golden brown exterior. Plus, you don't have to wait until mayo comes to room temperature to spread it across the bread.
Cheese-wise, we use a combination of Gruyère and cheddar, whose semi-firm texture and nutty flavor work wonders between sliced bread. We like to cube the cheese and whirl it in a food processor to make a smooth paste that spreads easily and evenly, but you can achieve a similar effect by slicing the cheese thinly with a sharp knife or mandolin.
To learn more, read "We're Having a Meltdown."
Cheddar and Gruyère Grilled Cheese SandwichesRecipe from the Tasting Table Test Kitchen
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
3 ounces cheddar cheese, cut into ½-inch cubes, at room temperature
3 ounces Gruyère cheese, cut into ½-inch cubes, at room temperature
1 tablespoon chives, finely chopped
¼ teaspoon coarse black pepper
4 pieces sourdough bread, sliced ⅓ inch thick
2 tablespoons mayonnaise
1. In a food processor, combine the cheddar and Gruyère and pulse until a smooth paste forms. Transfer to a mixing bowl and fold in the chives and black pepper.
2. Place bread on a clean work surface. Spread a thin layer of the mayonnaise on one side of each piece of bread. Flip 2 of the slices so that the mayonnaise side faces down and use a rubber spatula or a butter knife to evenly spread the cheese over the 2 slices. Close the sandwiches with remaining 2 slices of bread, leaving the mayonnaise side facing up.
3. Place a large nonstick skillet over medium heat. Add sandwiches and cook, flipping sandwiches occasionally until golden brown and crispy on both sides, about 6 to 8 minutes. Transfer sandwiches to a cutting board and allow to rest for a minute before slicing in half. Serve.
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