ikea sells a cheese grater, it's a plastic container with the grate on top, so it's the same idea: on the side, except you're grating into a container (and there's a lid too), it's one of those iconic kitchen items.
One tip for better melt. Before browning the outside of the sandwich, toast the insides of the bread (without butter) for a few seconds. This heats up the inside which facilitates better melting and also gives the bread a satisfying crispness throughout.
I've tried that but I find it's too much crispness for my liking. What I do is microwave the whole sandwich for a bit first to jumpstart the melt before toasting.
@@TSLMachine Just toast the inside of the bread less(like just warmed through, no brown) so the heat transfers to cheese. Or, something Frank didn't mention, covering the pan with a lid. Almost turns it into more of a convection or oven like heat/very light steam. Cover while cooking the first side, let cheese melt, flip, and cook uncovered the rest of the way through so you don't sog out the crust you just made after flipping.
If you immediately plate the hot grilled cheese, the bread touching the plate will be steamed and possibly a bit soggy and counteract your crisp factor. I let mine cool just a bit on a wire rack for maximum crunch. It's like a bag of hot french fries in an enclosed bag. It's steaminess gets trapped and counters the crisp.
I always plate my grilled chees sandwiches on a paper towel or napkin. The condensation that happens on the plate in so quick, it yields the sandwich not as crispy, the napkin is the perfect fix...
I tried mayo, once. It was crispy and looked pretty. And since I usually use butter, not margarine, it was much easier to apply. However, I was really missing that butter flavor. Its more trouble to let the butter soften so you can spread it easily, but so worth the flavor boost you get. And I agree with a lot of other posters, tomato soup as a side is the way to go!
The tests have been done and the only reason to use Mayo is if you don't have spreadable butter. It doesn't taste better and for some tastes worse without butter. Although not many know about the parmesan addition. Not every time but when in the mood one of the best grilled cheese on sourdough bread.
I put fresh grated parmesan on the outside of the bread after adding the mayo. Makes the whole outside salty & cheesy & crisp better than with just mayo or butter. ❤
If you don't want cheap, white bread to be pasty either: use a stale loaf or put the slices on the counter for a bit of time to dry out (assuming inside humidity isn't too high).
I just made my very first grilled cheese because of this video! Always wanted to know what you Americans were so hyped about Thank you for a delicious dinner 😁🧀
I am glad you enjoyed it. Another American sandwich you could try would be peanut butter and jelly. It is great but I hear most countries think it is wierd.
it won't matter to anyone, but I'm in a very obstinant mood. When I'm getting annoyed at little things even in Frank's videos that says a lot. Yet I still did smile at the browning after the flip :) Which is my point (rather "than woe is me"). Even in a bad mood, food can still make you smile.
You're missing out on an opportunity here. You should put some salt and granulated garlic on mayo side of the bread. Because the only thing better than a grilled cheese is garlic bread grilled cheese.
I made a garlic butter grilled cheese today with thin crispy spam, garlic spinach, and grilled onions using the techniques about getting that nice crust and gooey middle made the best looking and tasting grilled cheese I ever had! Thanks for the techniques!
The first time I heard of making grilled cheese with mayo, I was like WUUUUUUUUUUT?? But one day I was out of butter but had mayo and the kids wanted grilled cheese, so I tried it, and I have NEVER gone back.
I've found that making 1/4 of the flour mixture whole wheat gives the crumb a nice firm composition. Perfect for holding in moist cheeses or for adding meats like tuna. I'm also a big fan of mustard on my grilled cheese.
I use olive oil and the outside with a panini grill. I put Gouda cheese, cheddar cheese and feta cheese inside with slices of tomato and oregano. It is heavenly cheesy every time, crunchy, fresh and just delicious. My version is already perfect in my opinion but I will try Franks version next time 🤩
I'd like to offer a third path in the butter/mayo debate: ghee (or a similar clarified butter). You get a lot of the same flavor as butter, while also retaining the higher smoke point of mayo. Plus, being a liquid makes it easy to evenly brown the sandwich in a pan without worrying about evenly applying a spread.
@@alyahamzah1952 After seeing Zizhou’s comment, I tried it and it came out great! Just wish ghee was less expensive and easier to get since I don’t have the patience to make my own.
Looks delicious. Will be testing that Gruyère 😋 I always serve them (for myself and my family) like a tent instead of flat on the plate. That way the heat can escape without making the bottom moist and soft. That way it stays crunchy.
I used to cook for a school and we used mayonnaise as the browning rather than butter and also preheated the sheet pans prior putting them in the oven. Always came out nice and crispy.
The sandwich sounds great - I know what I'm having for dinner tomorrow. I add a little yellow mustard (my preference) on the inside of one of the bread slices. Gives it a little more pizazz than just mayo.
The only suggestion I have to make it even better is to pair it with homemade tomato soup. I like to take half of my grilled cheese and cut it into little crouton-sized pieces and put them in the soup itself. Makes it look fancy and tastes delicious
I am so NOT putting perfectly crispy grilled cheese sandwiches in soup of any kind. I want to retain the crisp! Oh, and I dislike tomato soup. Apparently my family did as well; we never got the memo that grilled cheese was supposed to be served with tomato soup. Thankfully.
I'll have to try mayonnaise. I'm a butter guy, but mind is open. My cheese choice is determined by what's in the fridge, but I like mixtures. Also, with flavorful cheddars, I like a schmeer if a spicy mustard. Regarding the best accompaniment, for me it is Creamy Tomato Bisque soup with a a small pat of butter melting on top! 😋🤤😁👍
It's interesting that he chose potato chips as a side. I almost always go with some kind of soup (tomato soup being the preferred soup). But hey, whatever floats your boat.
My ideal grilled cheese sandwich: a broad slice of some type of white bread, salted butter, cheddar and munster shredded. Melted and gooey. If I want to get fancy, thinly sliced ham and/or a sunny side up egg.
@@iancryar6431 it's still a grilled cheese to me. Now a patty melt is mostly something else, ie a burger patty with a little bit of cheese. But a grilled cheese is mostly or entirely cheese - a slice of tomato, onion or bacon, is welcome to join the party.
Looks Awesome! I just made homemade tomato soup and canned for this winter. Found the perfect grilled cheese sandwich to go with it! Thank you!! Thanks too for the grater on the side tip!
I will always go with my mum's technique: two normal white slices, butter the outside (not the inside), put some cheddar, ham and tomato relish in the middle of the sandwich, sauté on low heat (important not to burn the butter and bread) til browned and the cheese is melted. Granted it's not a proper american grilled cheese, (I grew up in the UK) but for me it's a total comfort - and having that delicious combination of browned buttery toasted bread, melted flavoursome cheddar, salty ham, and sweet and tangy relish - it's a combination made in comfort heaven
It is all about the combination of ingredients. I feel on some GCSs mayo works better with the bread and types of cheeses chosen. In other ones butter works better. Also the type of butter and mayo you use matters. So instead of blindly following this recipe (maybe you should if you can get all the exact ingredients), I would invite you to find out which combination of ingredients is best with what is available in the supermarket you go to.
I tried this method because at the last minute, i realized I didn't have any butter. it's not bad, & not as messy as the butter version. I think butter will always be all time favorite.
Frank, you missed one thing I absolutely love for a next-level grilled cheese: Instead of the mayo, I just put down a layer of shredded cheese in the pan before putting down the bread. Cooking slow, so it doesn't burn to quickly, you end up with a gooey melted cheesy inside, and the outside of your sandwich is almost entirely encrusted in the hard crunchy cheesy bits you love so much. It really is next level, and once I tried it, I've never gone back to the regular way!
For years I used mayo on one slice and butter on the other, for "complexity". I finally decided to do a side-by-side comparison and am now back to butter only. Everyone's taste is different. ;)
Yes!!! I've been using mayo instead of butter on my toasted sandwiches! Gives a much better crunch! But, it does freak people out if they see me using it! 😁😁😁
I thought it was a no-go because of the acidity in the mayonaise but as a mayo lover I'm willing to try it. It does spread much more easily which is better.
Solid, but I tend to find that adding jam of an appropriate, complimentary fruit to the cheese on one side on the inside *really* makes for a better overall sandwich experience. But, I also get that's not what everyone is going for when they want a grilled cheese... but I keep hoping the info will get out more! It's worth the experiment! But if you don't want to experiment, Frank's 100% on point.
I followed Chef Proto’s grilled cheese recipe, and plated it with the potato chips as well. I used Tim’s cascade style Sea Salt and Vinegar potato chips. The contrast between the smoky GRUYERE cheese, and the salt and vinegar chips is mind blowing‼️ it’s definitely a must try
Sorry chef, couldn't disagree more about your bread choice. The open crumb of sourdough allows the cheese to connect and incorporate into the bread and the sourdough contributes flavor than some lousy white yeast bread never can. Yes, the crust gets a little crispy, but I've never cut my mouth or found that crust to be objectionable. YMMV
I love sourdough like a baby loves its mother, but I have to agree - it does rough up the roof of my mouth. Not cuts, but I notice it for a while afterward.
That was like, the happiest Frank I've ever seen on Epicurous.
Can’t not be happy when it comes to grilled cheese.
He finally didnt have to swap his ingredients with some knuckleheads haha
@@Ben-by7ul especially when the swapping ingredients are cheaper and of less quality, lol
Grilled cheese is happiness! 🍞🧀🧀🍞=♥
@@Praetor_Fenix420 100% Agreed.
The grater on the side thing just changed my whole life. Thank you Chef Proto
You are welcome.
Agreed, that looks like a neat trick. I will definitely be trying that out the next time I grate some cheese... which might just be tonight!
Yeah, seriously.
ikea sells a cheese grater, it's a plastic container with the grate on top, so it's the same idea: on the side, except you're grating into a container (and there's a lid too), it's one of those iconic kitchen items.
Same here!
One tip for better melt. Before browning the outside of the sandwich, toast the insides of the bread (without butter) for a few seconds. This heats up the inside which facilitates better melting and also gives the bread a satisfying crispness throughout.
I've tried that but I find it's too much crispness for my liking. What I do is microwave the whole sandwich for a bit first to jumpstart the melt before toasting.
Alternatively, I put a little cooking spray on my pan and get my cheese a little warm directly on the pan prior to putting it on the bread.
@@TSLMachinedang, I gotta give that a shot.
@@TSLMachine Just toast the inside of the bread less(like just warmed through, no brown) so the heat transfers to cheese. Or, something Frank didn't mention, covering the pan with a lid. Almost turns it into more of a convection or oven like heat/very light steam. Cover while cooking the first side, let cheese melt, flip, and cook uncovered the rest of the way through so you don't sog out the crust you just made after flipping.
Many of these alternative answers are just silly.
I love this guy, he explains what he does and why he's doing it. Such a great chef!
Yeah that’s called a tutorial.🙄
"Shred your own cheese" may be the most essential 101-level tip for any cook. 💯
VERY true! Why anyone would want cardboard- which is exactly what cellulose is- in their food, is beyond me. Plus it just doesn't melt as well at all.
Absolutely! 💯
Check for the cornstarch and the antibiotics they put in there!
Make America grate again
I like this guy. Quick simple honest & to the point and it looks fabulous. I'm learning a lot. NEver thought to put mayo on the outside of a sandwich.
"I believe mine is the best" is the equivalent of "My dog is the best dog" and everyone is correct!
If you immediately plate the hot grilled cheese, the bread touching the plate will be steamed and possibly a bit soggy and counteract your crisp factor. I let mine cool just a bit on a wire rack for maximum crunch. It's like a bag of hot french fries in an enclosed bag. It's steaminess gets trapped and counters the crisp.
You wait too long to eat it. Mine sits in the plate about a second.
@@davidthedeaf Or lay the sandwich halves on top of the chips. Keep the wire rack. :)
I always plate my grilled chees sandwiches on a paper towel or napkin. The condensation that happens on the plate in so quick, it yields the sandwich not as crispy, the napkin is the perfect fix...
That's a great idea! Thanks!
This is life-changing, in fact, I've never seen grilled cheese so beautiful and perfected! 10/10 video.
I tried mayo, once. It was crispy and looked pretty. And since I usually use butter, not margarine, it was much easier to apply. However, I was really missing that butter flavor. Its more trouble to let the butter soften so you can spread it easily, but so worth the flavor boost you get. And I agree with a lot of other posters, tomato soup as a side is the way to go!
Pickle is the best side.
Nothing beats butter in my book!
Leave butter out of the fridge at room tempt
Gordon Ramsey been REAL quiet since this video dropped 🍽🥪🧀
I also don't think he cares.
Who remembers Gordon’s disaster of a “grilled cheese” 😭
@levi6720 just about every step was wrong, too thick for the bread, cheeses that aren't really melting ones, too hot of a pan...
I was about to comment how this is an actual grilled cheese that looks delicious, unlike Gordon’s
How bout Jamie Oliver??
The tests have been done and the only reason to use Mayo is if you don't have spreadable butter. It doesn't taste better and for some tastes worse without butter.
Although not many know about the parmesan addition. Not every time but when in the mood one of the best grilled cheese on sourdough bread.
I put fresh grated parmesan on the outside of the bread after adding the mayo. Makes the whole outside salty & cheesy & crisp better than with just mayo or butter. ❤
Oh YUM! I am trying that next time! Thanks for this!
Brilliant.
Parmesan is just a beautiful cheese you can’t go wrong with it nice idea
Now that idea I’m going to try!
That parm on the outside sounds amazing
Nothing better than a proper grilled cheese!!!!
This video dropped just in time for lunch! Thanks for demonstrating how to properly make the most favorite of sandwiches 😊
If you don't want cheap, white bread to be pasty either: use a stale loaf or put the slices on the counter for a bit of time to dry out (assuming inside humidity isn't too high).
"how does that not make you smile" YOU make me smile, Frank.
"How many times have you had a burnt on the outside grilled cheese with the cheese not melted in the middle" shots fired at Gordon Ramsay😂
I just made my very first grilled cheese because of this video! Always wanted to know what you Americans were so hyped about
Thank you for a delicious dinner 😁🧀
American “cheese” isn’t cheese.
I am glad you enjoyed it. Another American sandwich you could try would be peanut butter and jelly. It is great but I hear most countries think it is wierd.
@@drewhorton1272As an Aussie, I find it more than weird that you call jam ‘jelly’😂
@@CatScreenTime Because we have different classification's for them. Jam is Fruit pureed, Jelly is the just the Fruit Juice
@@sunshine3914 mmm, no, it's cheese.
I actually prefer a looser crumb bread with large holes, the cheese oozes through and forms a crispy bit when it comes in contact with the hot pan
Me too! He was so excited about the crispy edges of burnt cheese, but why not have that throughout?!
it won't matter to anyone, but I'm in a very obstinant mood. When I'm getting annoyed at little things even in Frank's videos that says a lot. Yet I still did smile at the browning after the flip :)
Which is my point (rather "than woe is me"). Even in a bad mood, food can still make you smile.
You're missing out on an opportunity here. You should put some salt and granulated garlic on mayo side of the bread. Because the only thing better than a grilled cheese is garlic bread grilled cheese.
ooh.. i have to try that at one point for sure
No, because garlic will burn before the bread brown, and it will make it bitter
@@Forestmarkowhat if you put on the garlic a little after the cheese melts and a shortly after the bread toasts a little so that doesn't burn?
No. No you shouldn't. Just no.
Yea nah yea my grilled cheese is better. But using garlic butter indeed elevates the dish.
I made a garlic butter grilled cheese today with thin crispy spam, garlic spinach, and grilled onions using the techniques about getting that nice crust and gooey middle made the best looking and tasting grilled cheese I ever had! Thanks for the techniques!
That ain’t a grilled cheese
@@jjoomusic no it's not but it sounds yummy!
@@jjoomusic I don't care. It's a grilled cheese in my book.
@@tanikokishimoto1604 too bad
Nice. especially how to use the grater! ❤
Excellent recipe. The family loved it.
I'm sorry, but I will never replace butter in my grilled cheese. Brown butter has an amazing flavor that just can't be replaced.
Yep, and I put mayo on the inside. It makes for a better melt.
I became a mayo convert a year or two ago. It sounds weird, but it really does taste better.
no it doesn't@@mls01981
I will never replace butter, either. Mayo just tastes funky to me when it comes to grilled cheese.
I really dislike mayo instead of butter, it’s soooo greasy.
Chef when you put the potato chip on the plate I started laughing. Yes, chef!
The first time I heard of making grilled cheese with mayo, I was like WUUUUUUUUUUT?? But one day I was out of butter but had mayo and the kids wanted grilled cheese, so I tried it, and I have NEVER gone back.
His smile says it’s yummm😋😄😄. Thanks much!!! Really into grill cheese and soups this winter.
"Come on how doesn't that make you smile" It does Frank, it does
I've found that making 1/4 of the flour mixture whole wheat gives the crumb a nice firm composition. Perfect for holding in moist cheeses or for adding meats like tuna. I'm also a big fan of mustard on my grilled cheese.
I use olive oil and the outside with a panini grill. I put Gouda cheese, cheddar cheese and feta cheese inside with slices of tomato and oregano. It is heavenly cheesy every time, crunchy, fresh and just delicious. My version is already perfect in my opinion but I will try Franks version next time 🤩
I'd like to offer a third path in the butter/mayo debate: ghee (or a similar clarified butter). You get a lot of the same flavor as butter, while also retaining the higher smoke point of mayo. Plus, being a liquid makes it easy to evenly brown the sandwich in a pan without worrying about evenly applying a spread.
i think alot of the point of the mayo for frank is the flavor tho. it has a little acidity that cuts the butter
I am definitely trying this.
Meh
Thanks! As an asian, I'm more likely to have ghee in my pantry than butter, will try this!
@@alyahamzah1952 After seeing Zizhou’s comment, I tried it and it came out great! Just wish ghee was less expensive and easier to get since I don’t have the patience to make my own.
Looks delicious. Will be testing that Gruyère 😋 I always serve them (for myself and my family) like a tent instead of flat on the plate. That way the heat can escape without making the bottom moist and soft. That way it stays crunchy.
I used to cook for a school and we used mayonnaise as the browning rather than butter and also preheated the sheet pans prior putting them in the oven. Always came out nice and crispy.
The sandwich sounds great - I know what I'm having for dinner tomorrow. I add a little yellow mustard (my preference) on the inside of one of the bread slices. Gives it a little more pizazz than just mayo.
I never knew that about using mayonnaise instead of butter😮 I luv mayo I'm going to try it...thx for sharing 😊
The only suggestion I have to make it even better is to pair it with homemade tomato soup. I like to take half of my grilled cheese and cut it into little crouton-sized pieces and put them in the soup itself. Makes it look fancy and tastes delicious
better yet, make 2 grilled cheese sandwiches and cut 1 up into pieces for the soup, LOL.
My favourite is a nice salty and hearty chicken noodle soup. The perfect dip for a crunchy grilled cheese!
Me too, but I always add butter and sugar to my tomato soup. YUMM-E!
Oh yeah! Or add sliced beefsteak tomatoes to the grilled cheese sandwich.
I am so NOT putting perfectly crispy grilled cheese sandwiches in soup of any kind. I want to retain the crisp!
Oh, and I dislike tomato soup. Apparently my family did as well; we never got the memo that grilled cheese was supposed to be served with tomato soup. Thankfully.
0:30 best part, thanks Frank, always happy to see you here
Who else is here after watching Gordon Ramsay's failed grilled cheese video
Now I wanna watch this Gordon Ramsay video😂
Is that the same weejio you watched?
Me 😆
No one.
Which Ramsey vid, he has failed twice now
I usually cover the sandwich open-faced while toasting the first half. That jump starts the cheese melting.
I respect this man's passion for grilled cheese.
I'll have to try mayonnaise. I'm a butter guy, but mind is open. My cheese choice is determined by what's in the fridge, but I like mixtures. Also, with flavorful cheddars, I like a schmeer if a spicy mustard.
Regarding the best accompaniment, for me it is Creamy Tomato Bisque soup with a a small pat of butter melting on top! 😋🤤😁👍
Mayo is the BEST! I started using bit yrs ago. You use less and you don’t have to wait for it to soften.
don't. butter is superior. The milk solids in butter contain lactose that caramelizes and creates a beautiful nutty flavor. Mayo doesn't have that.
Having done both extensively, butter is superior. Better crisp, better flavour.
oh yummy, will try that tomorrow. Now ..... I just got an air fryer .... any tips for cheese grilled sandwich done in air fryer?
It's interesting that he chose potato chips as a side. I almost always go with some kind of soup (tomato soup being the preferred soup). But hey, whatever floats your boat.
I always go chips but I don’t like soup. I can see the thought
the comfort foods of childhood 😋 ❤️
Pickles. Ya gotta have at least a couple of pickles with your sandwich. Dill, sweet, whatever! (I like bread & butter pickles.)
For me not just any tomato soup - Creamy Tomato Bisque. Not the Campbell's stuff. It's easy to make year around with canned tomatoes and heavy cream.
Why no both? 😅
I love all you simple recipes ! Pancake and French toast and now this one 👍
My ideal grilled cheese sandwich: a broad slice of some type of white bread, salted butter, cheddar and munster shredded. Melted and gooey. If I want to get fancy, thinly sliced ham and/or a sunny side up egg.
I can't wait to try this way of making grilled cheese and the grader hold is awesome!
Everything frank makes is top notch. The buffalo chicken wings were the best I have ever had!
now i have to find that video
I normally would never order a grilled cheese at a restaurant, but I'll gladly pay top dollar for Frank's sandwich.
this is exactly how i make my grilled cheese!! love it
I just watched 3 of your videos, great stuff!
Carmelized onions go really well on grilled cheese
It's amazing and true
Anything added to a grilled cheese makes it a melt!
@@iancryar6431 it's still a grilled cheese to me. Now a patty melt is mostly something else, ie a burger patty with a little bit of cheese. But a grilled cheese is mostly or entirely cheese - a slice of tomato, onion or bacon, is welcome to join the party.
Sometimes I add thinly sliced garlic to butter before I add the grilled cheese. 🤤🤤🤤🤤🤤
hello Chef Frank! just saw couple of your videos....and you are amazing!!!!
😮😮😮 Thank you so much for this! Really great help! 🎉🎉❤❤
This is how you do it ! I add a bit of dijon to the inside of one side of bread, and serve with pickles and salt & vinegar chips. YUMMM
Perfection! add just a tiny bit of garlic powder and dried parsley after it's finished cooking and it takes it to a different place!
To the outside??
Great sandwich chef; thank you😊👍
Yummy. I want to eat that with this delicious chunky tomato and green chile soup I made the other day.
4:45
He is OBVIOUSLY taking a stab at Gordon Ramsay here HAHAHAHAHA xD
Thank you for this! I never have used Mayo but I am going to use it…your grilled cheese looked so delicious. I love Gruyère btw!
J'aime le fait qu'il explique chaque étape😊. Le grilled Cheese est un classique
what really surprised me, that he didn‘t made the potatocrisps himself. great sandwich-mouthwatering.
Looks Awesome! I just made homemade tomato soup and canned for this winter. Found the perfect grilled cheese sandwich to go with it! Thank you!! Thanks too for the grater on the side tip!
This guy is amazing
Frank’s energy chefs kiss
0:31 - he looks like the Mafia hitman/serial killer, Richard Kuklinski aka "The Iceman."
I will always go with my mum's technique: two normal white slices, butter the outside (not the inside), put some cheddar, ham and tomato relish in the middle of the sandwich, sauté on low heat (important not to burn the butter and bread) til browned and the cheese is melted. Granted it's not a proper american grilled cheese, (I grew up in the UK) but for me it's a total comfort - and having that delicious combination of browned buttery toasted bread, melted flavoursome cheddar, salty ham, and sweet and tangy relish - it's a combination made in comfort heaven
I prefer a tomato and a cucumber on the side 😋🤤
Add a couple of slices of bacon
Recent subscriber and this was great!
WELL DONE SIR! (I think it's your playful attitude that makes watching your vids so fun)
6:17 and a hearty bowl of tomato soup
Beautiful I gotta try some of these tips
Who else watched this fried at 2am😭
Me😂
Its litrely 1:47 for me😂
1:36 for me lmao
Frank is quickly becoming a legend in my book.
What a dude! What a cook!
I would normally avoid mayo but if i am going to use that type of bread and those types of cheese i would give it a try.
If you're stuck with pre-shredded cheese, you can rinse off the starch (no stick additive) and get pretty close to fresh shred.
It is all about the combination of ingredients. I feel on some GCSs mayo works better with the bread and types of cheeses chosen. In other ones butter works better. Also the type of butter and mayo you use matters. So instead of blindly following this recipe (maybe you should if you can get all the exact ingredients), I would invite you to find out which combination of ingredients is best with what is available in the supermarket you go to.
I was watching this at 3am and had to go make a grilled cheese
Loved this. Been using mayo and Havarti on grilled cheese for years, but I'll definitely try out gruyere now. Thanks!
gruyere is the best i always put it in my grilled cheese
I tried this method because at the last minute, i realized I didn't have any butter. it's not bad, & not as messy as the butter version. I think butter will always be all time favorite.
Frank, you missed one thing I absolutely love for a next-level grilled cheese: Instead of the mayo, I just put down a layer of shredded cheese in the pan before putting down the bread. Cooking slow, so it doesn't burn to quickly, you end up with a gooey melted cheesy inside, and the outside of your sandwich is almost entirely encrusted in the hard crunchy cheesy bits you love so much.
It really is next level, and once I tried it, I've never gone back to the regular way!
Or you could just do butter
@@Eliyahu_777 You could, but if you’ve ever tried it with the crusted cheese on the outside, you’ll never go back!
Sound yummy next time try just putting a little garlic powder with the cheese it will takes even better
@@willj24 I tried it and it’s great, I did also add some butter tho
My girls are hooked, they love it, thank you for the great videos.
🔥🔥🔥 but needs tomato soup
Fantastic video ! Thank you Frank!
Looks completely perfect, Frank -- my only "add" would be a side of tomato soup (particularly if it's wintertime).
Agreed, making this with a kabocha squash bisque tonight
This is the first video I watched by you and seeing you happy and patient made me happy and convinced! Thank you Chef Frank!
For years I used mayo on one slice and butter on the other, for "complexity". I finally decided to do a side-by-side comparison and am now back to butter only. Everyone's taste is different. ;)
More betterer is always more gooderer!! Made up words are the shred!! Luv it!!!
Yes!!! I've been using mayo instead of butter on my toasted sandwiches! Gives a much better crunch! But, it does freak people out if they see me using it! 😁😁😁
I thought it was a no-go because of the acidity in the mayonaise but as a mayo lover I'm willing to try it. It does spread much more easily which is better.
You being so happy about grilled cheese is making ME so happy
Solid, but I tend to find that adding jam of an appropriate, complimentary fruit to the cheese on one side on the inside *really* makes for a better overall sandwich experience. But, I also get that's not what everyone is going for when they want a grilled cheese... but I keep hoping the info will get out more! It's worth the experiment! But if you don't want to experiment, Frank's 100% on point.
I followed Chef Proto’s grilled cheese recipe, and plated it with the potato chips as well. I used Tim’s cascade style Sea Salt and Vinegar potato chips. The contrast between the smoky GRUYERE cheese, and the salt and vinegar chips is mind blowing‼️ it’s definitely a must try
One tip for a better grilled cheese: use butter
I shouldn't watch this before go to bed. I'm hungry. thanks for sharing
Love seeing proper American cheese. It truly hurts my soul that people think the extent of American cheese only goes to Kraft Singles...
How do you know that they didn't just peel the plastic off of the Kraft singles before filming?
@@HappyHealthyWife It's not a perfect square, so it probably wasn't in the wrapping. It also doesn't look absurdly shiny like Kraft Singles.
@@HappyHealthyWife ...You can literally tell the difference in the cheese itself. I guess you can be Happy and Healthy and still be Stupid.
@@xSintex Well, you see, one of the secrets of being happy is to be stupid
Cooper sharp is my favorite cheese to use for a grilled cheese
Sorry chef, couldn't disagree more about your bread choice. The open crumb of sourdough allows the cheese to connect and incorporate into the bread and the sourdough contributes flavor than some lousy white yeast bread never can. Yes, the crust gets a little crispy, but I've never cut my mouth or found that crust to be objectionable. YMMV
Preach
I love sourdough like a baby loves its mother, but I have to agree - it does rough up the roof of my mouth. Not cuts, but I notice it for a while afterward.
"How does that not make you smile?" Was well smiling 😊
I’ve always loved mayonnaise on the inside of my grilled cheese.
But now I have found bacon jam…🤤😮💨
Bacon jam...??? What have I been doing with my life??