SAY CHEESE

Grilled cheese is technically griddled cheese. Here are tips on getting the crispest, gooiest results.

Choose bread with a light crumb and no holes —i.e. avoid rustic sourdough, as it will leak cheese and end up too tough.

You need a moist cheese that melts easily. Mozzarella, young cheddar and Gruyère are excellent, as are brie and Swiss.

Butter the bread right to the edges before cooking for an even crust with no dry spots.

Cook it on a medium-low to medium heat so the outside isn’t fully browned before the cheese has melted.

Don’t be afraid to mix it up. Some people swear by mayo instead of butter, which adds a tangy flavour. Grated Parmesan on the outside yields a crunchy, umami-packed exterior.