I did a lot of experimenting with grilled cheese sandwiches this month.
I learned some things! Colby-Jack melted a lot more smoothly than cheddar, my previous go-to cheese when not using processed “American” slices.
For this rather excellent sandwich, I coarsely grated Colby-Jack cheese and very thinly applied mayonnaise to one side of the bread slices. The bread was a multigrain, fairly soft. I laid the bread, mayonnaise side down, in a buttered nonstick skillet. I arranged (previously cooked) bacon on one slice and grated cheese on the other. I didn’t mound up the cheese too high. When the cheese began to melt, I closed up the sandwich and cooked it a little more on both sides. I pressed a little with the spatula, but not a huge amount. The bread got really brown and slightly crunchy, while the cheese inside melded everything together. I sliced the sandwiches into traditional triangles.
The mayo gave a really crisp, browned finish outside. I did taste the mayo a tiny bit at one less crunchy corner. It occurred to me later that, for those who strongly dislike mayo, ghee might be a useful alternative. Ghee also has a higher smoke point than butter. I still want to try the coconut oil method that’s been recommended to me.
I meant to add a swirl of sriracha inside, and totally forgot. Next time.
