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The Best Grilled Cheese Ever? | Vaughn Cooked 12 Recipes to Find the Perfect One | NYTCooking

Vaughn is back, and he brought cheese — grilled cheese. Follow along as he investigates the humble grilled cheese sandwich and what makes it so great, and tries out tips from our recipe’s comments section along the way.

Get the recipe: https://nyti.ms/3qKX00C

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29 Replies to “The Best Grilled Cheese Ever? | Vaughn Cooked 12 Recipes to Find the Perfect One | NYTCooking”

  1. I could spend all day watching Vaughn cook grilled cheese sandwiches and chocolate chip cookies

  6. peasant loaf, cheese and tomato . Duh, you made pizza of course it's going to be the best .

  7. I seriously thought the instructions were going tobe, brown both sides of each bread slice. That would have been good in my mind, esp since I cut my bread slightly thicker and it would contrast the soft gooey cheese better. I normally put 2 or 3 drops of canola oil in the spots where the bread sits. Gets nice and golden, I'm too lazy to spread mayo on the bread and not have and washing the little knife

  8. it's actually insane to me that americans call it a grilled cheese then fry it in a pan instead of putting it under the grill (or in american a broiler)
    You can skip making your sandwich a artery clogging mess by just toasting the bread under the broiler and then covering with cheese and putting it back under till it starts to crisp and go golden then you can sandwich it together, all the flavour and far less grease and honestly a better textural experience.

  10. U said "experiment wrong" it isn't like ear(eer) it like Eh like in pet. Ya welcome but love the German pronunciation of wonder-bread. mayo with grilled cheese is just weird, whatever floats your toast!

  11. Mayo may also be safer if you have a thinner/not-cast-iron pan. I burn grilled cheeses (partially because I get distracted) because I don't like heaving cast iron pans around my kitchen

  12. Mayonnaise is NOT better than butter. NOTHING can replace the flavor of butter. The people who complain about it burning just have their heat to high. Lower the heat, and it'll also melt the cheese at the same rate. Next, when you flip it, you always sprinkle finishing salt on both sides of the bread. Only butter and toast the outside, never the inside. Sharp cheddar will always be the best, but a Kraft singles for nostalgic days. Bread you switch up based on how fancy you feel, but white bread for the classic. If you want to use garlic butter, than use a good provolone instead. Always cast iron, albeit, I've not tried the oven method yet, which I hear may even make it better. If you do this, you understood the assignment.

  13. all of that testing, and you still missed it.

    MAYO DOESN'T HAVE MILK SOLIDS. by using the mayo, you're missing out on browned milk solids on the outside of the bread. you really needed to try adding EXTRA browned milk solids to a grilled cheese to amp up that taste. maybe add browned milk solids to the inside of the sandwich if you really want to use mayo on the outside.

    add milk powder to butter. brown it, reserve it, then add it to the sandwich. make it with american cheese. it will have extra OOMF.

  15. I remember seeing grilled cheese recipes many yrs ago (25,25?) that also had sliced fruit as well. I seem to recall sliced apple and sliced pear, and the fruit would vary with the cheeses used.

  17. The NYT comments section is ridiculous, people its a recipe we dont need all of your thoughts on all the "bad" aspects of a recipe. Just read it take what you want from your PAID subscription and go on with your life unless you have something useful to say.

  20. why no one ever makes a variation on classic grilled cheese with pretzel bread will forever be a mystery to me ????

  21. Agree with one of the comments he read – mayo is disgusting and it doesn't matter if it's cheaper to buy.

  22. I’ve actually made Julia’s recipe and it’s literally the best grilled cheese sammich I’ve made so far. I change it up with different cheeses & breads every other time I make it, just to keep the variables fresh. The secret is the mayonnaise on the bread

  23. Just melt the butter/ghee in the pan, on medium. Take a slice and get the ghee around the edges before laying in the pan. Then put the cheese on, the other slice and cover a a min or two. When it’s time to flip, repeat but don’t cover. Keeping it on med-low keeps it from burning but gets it nice and crispy.

  24. Brie, a bit of triple berry preserves, and about a quarter cup of fresh blueberries on brioche bread…heavenly!

  28. I have never felt more seen. Thank you for doing all the heavy lifting and putting in the experimental work I’ve always wondered about.

    I’m that kind of guy that lays in bed thinking about how to make a better grilled cheese.

    Tonight, I can finally rest. After I make grilled cheese for dinner, that is.

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