It's grilled cheese's world, we're just living in it.
You know before you even bite into a grilled cheese whether it's going to be transcendent or not. In a really good one, the cheese slowly oozes from the edges. The bread's face is an even golden brown that's suffused with butter. Pick it up and you can feel the butter in the bread , while the crust is crisp yet flexes ever so slightly, revealing a layer of tender crumb underneath.
Before we get to the specifics, we need to set up a few parameters relevant to the definition. Exactly whata grilled cheese, anyway? Obviously, cheese and bread must be involved, as well as some form of heat. But does an open-faced Reuben count? Or how about a MexicanWe've thought long and hard about this, and there are a few basic rules that we think everyone can agree upon.have cheese as the primary ingredient. Other ingredients can complement the cheese, but none may overwhelm it.
be made with sliced bread. Thus, a sandwich made with a whole, crust-on loaf, like a panino or a Cubano, does not qualify.be cooked on a flat, greased surface until golden brown. In extreme circumstances, it may be cooked on an outdoor grill over an open fire.Aside from having to be sliced, the only other rule here is that your bread can't be too perforated with air bubbles or sliced too thick .
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