The secret to the ultimate open-faced grilled cheese sandwichApril 14, 2014
I love me some cheese… cheese on eggs, cheese on chicken, cheese on anything. Grilled cheese? Yes, please.
But how to make it yummy? That’s an easy question. I found the answer and a few secret steps to make it really crunchy, really cheesy and really delicious.
First toast your bread lightly in a toaster oven. I like a really, really crispy bread with my grilled cheese. If you prefer a softer finished product, then skip the toaster step.
Spread some mayo on your bread. This is a secret step. Mayo on this open-faced grilled cheese makes it extra creamy and extra rich. It definitely is a nice, unexpected touch!
Finally, layer on your cheese. Make sure your bread is fully covered with cheese. You can use any cheese you like. I prefer yellow American or Colby or Munster.
Then place the cheese-topped bread in your oven’s broiler on high. Leave it there for a few minutes. Check on it often. You don’t want it to burn, but you want the cheese to melt fully and get all bubbly! You can see in my picture that I like a really crunchy bread with a ton of hot, bubbly cheese. Serve with a pickle!