Because grilled cheese is so widely-loved, everyone has their own way of making it. But we have some tips for you to make your grilled cheese even better. To make any grilled cheese shine, shred your cheese for even melting and use about 3 oz per sandwich. Also, always thoroughly grease your bread, be it with butter or olive oil, to get that crispy exterior and soft interior. Cook your grilled cheese in a pan over medium-low heat, never higher, to let the cheese melt slowly as the bread goes golden, explains Cafe Mom.
If you want to broaden your cheesy horizons though, try making one of these internationally-inspired grilled cheeses.
Spain: Manchego cheese and roasted red peppers are two ingredients found all over Spain, eaten plain or in delicious dishes. Use these two ingredients to make a grilled cheese that will transport you across the ocean. Manchego takes a while to melt, so shred it very finely and give this sandwich extra-low heat over a long time.
Cyprus: Halloumi, the salty, semi-hard cheese native to Cyprus, Greece and the Middle East is a very unique one, explains Hellim Halloumi. You can slice it and sear the pieces on a hot pan, leaving the outside crispy and the inside chewy and melty. To make a Cyprus-inspired grilled cheese, drizzle two slices of crusty bread with olive oil and toast them lightly. Grill some thin squares of halloumi in a pan and place them on the bread. Place the slices of bread with the cheese on them under the broiler for a quick minute to get the cheese to warm up. Top with arugula and a dollop of kalamata olive tapenade. Close the sandwich, and enjoy.
America: Kraft slices (or American cheese) on white bread. The recipe from Kraft is foolproof and will bring you back to your childhood.
Italy: Make your grilled cheese with olive oil, fresh rounds of mozzarella, a good smear of pesto and sliced tomatoes. You'll love it so much that you'll have to make a second one as soon as you finish it.
Mexico: Get your hands on some Oaxaca cheese, the most stringy and most wonderful of all the Mexican cheeses. Olive oil the outside of the bread and spoon some salsa verde onto the bread before you add the shredded cheese. Close and grill, low and slow, until you're in spicy, cheesy nirvana.
