How to become a master at grilled cheese


I try really hard to adhere to Meatless Mondays. In general I would like to move us more and more into a routine of less meat – but that would require my children to consume vegetables on a regular and willing basis. So for now, lets focus on Monday’s and my frequent go-to for dinner, grilled cheese.

Here are my tips for elevating that same old grilled cheese you bust out to something you will be thinking about long after you consumed it:

  • DITCH THE BUTTER, GRAB THE MAYONNAISE. Seriously. Instead of slathering butter on the outside of the bread, spread a layer of mayonnaise. Even if you hate mayonnaise. You will never taste it and the crisp, beautifully browned outside is what you will have as a result. TRUST ME. 
  • GO TO THE LOCAL BAKERY/ITALIAN STORE OR STORE BAKERY AND GET SOME FRESHLY SLICED BREAD. Something interesting – pumpernickel, sourdough, sesame – just put down the loaf of shelf stable, preservative filled bread.
  • CHEESE. DON’T DISS THE AMERICAN. Yellow american cheese is our go-to. Looks classic, melts beautifully and is a perfect palate for any additions. Everyone is happy. 
  • TAILOR MAKE YOUR GRILLED CHEESE: you can do requests when it comes to grilled cheese. Here are some ideas for additions to offer your family:
    • avocado
    • thinly sliced onion
    • tomato
    • spinach leaves torn up and sprinkled with a little lemon juice and salt
    • mustard
    • mayonnaise
    • sriracha
    • pickles!!
    • turkey or ham
    • peppadew peppers
    • add another cheese
    • thin slices of pepperoni
    • roasted red peppers
    • pesto


Cook that beautifully assembled grilled cheese in a non stick pan over medium to medium low heat. Serve with some vegetable chips and fruit and voila! Dinner is served.


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