In honor of Grilled Cheese month, Cabot Cheese Board member Kathy Strahs blogger at PaniniHappy.com and author of The Ultimate Panini Press Cookbook shares with us her key steps for grilled cheese success!
3 Tips for Making the Best Grilled Cheese
April is National Grilled Cheese Month! Get into the melty mood with these tips for making your best grilled cheese:
- It’s all about the cheese. Tasty add-ins such as bacon, pickles and onions are wonderful supporting players, but make hot, oozy cheese the star. Cheddar and Monterey Jack melt wonderfully! I slice it by hand with a cheese slicer for the easiest melting. Switch things up with flavored varieties, such as Cabot’s Tomato Basil Cheddar, Chipotle Cheddar and Pepper Jack cheeses.
- Show your bread some love. A buttery, toasted crunch is essential for great grilled cheese. Spread softened butter on the outside of your bread and, for even more flavor, sprinkle on dried herbs, other seasonings – or even more cheese!
- Press on. Making grilled cheese on a panini press is easy (you don’t even have to flip the sandwiches) and you get those enticing grill marks on the bread. Preparing for a crowd? Toast a bunch of sandwiches at once in the oven on a large baking sheet.
Ready for some cheesy Grilled Cheese Month celebration? Here are a few recipes to get you started.