As an adult, I like fancier grilled cheeses. In fact, the other day I was at Kelsey’s in Ellicott City, and I ordered their Gourmet Grilled Cheese: brown butter mushrooms, caramelized onions, plum tomatoes, provolone and gruyere cheeses – finished with a balsamic glaze. Aside from needing a little help from my friend the salt shaker, it was pretty darn good.
Note: While Kelsey’s might be the go-to place for those 50 and under on St. Patrick’s Day in Ellicott City, the regular everyday lunch group is no younger than 75. I swear.
At home, grilled cheese is one of our simple and quick dinner options. But I make it the old fashioned, retro way: buttered bread, American cheese…toasty goodness!
There are two keys to a perfect classic grilled cheese.
You must butter the bread all the way to the edges, and the butter needs to be soft or else you’ll rip the bread.
Cheese slices need to cover the entire face of the bread – single layer OR double layer if you’re feeling spunky!
Then, with your frying pan preheated to medium, simply cook for 4 minutes on the first side – buttered sides facing out. Flip. Then cook for another 3 minutes on the second side. You want both sides to be golden brown, and the cheese to be melty.
Let the grilled cheese sandwiches cool for a couple minutes before cutting, but definitely serve warm.
Hi, I'm Liza — a self-proclaimed word-nerd who loves getting lost in whimsical stories and epic movies. I have laid-back, practical attitude towards life and am always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect fizzy gin cocktail, and time to finish my novel!