Grilled cheese sandwiches [Gabrielle Hamilton] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 166) by Kristen Miglore

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Notes about this recipe

  • Zosia on March 01, 2016

    This method also works perfectly with fat reduced (50%) mayo.

  • stockholm28 on December 06, 2015

    I'd read about using mayo in lieu of butter to make grilled cheese but was a skeptic. I thought I'd miss the butter flavor and mayo and cheese didn't really appeal to me. There is really no mayo flavor in the resulting sandwich and this does produce a really nice crust. I used Cabot Seriously Sharp Cheddar, Jewish Rye bread from the bakery that sells at my local farmer's market, and Hellman's mayonnaise. Great sandwich. I was surprised by the amount of oil left in the pan after I cooked the grilled cheese. If you don't make mayo regularly, you forget that it is mostly oil. I'd use this technique again. This was a very good sandwich and would be a great technique if you were making grilled cheese for a crowd because the mayo is easier to work with than melted butter and it browns more evenly.

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