I clearly remember the first time my boyfriend made me a grilled cheese because he took out a jar of mayo and set it on the counter. Dying of curiosity, I kept mum, watching as he sliced the cheddar, pulled out two pieces of bread and heated up his skillet.
I don’t know where he learned this trick, but it seriously is the best trick — as we chatted and he put my grilled cheese together, he spread mayo on the outside of the bread before putting it in the pan. What resulted was the tastiest, crispiest grilled cheese I had ever had.
Mayo haters, don’t dismiss this trick just yet. As the mayo melts and the bread develops that golden brown crust, it loses that distinct mayo taste. In the end, all that’s left is a subtle richness, almost like butter, but better somehow.
The Perfect Grilled Cheese
bread of your choice (he highly recommends Arnold 12 Grain)
cheese of your choice
any add ons you love (avocado, caramelized onions, tomato, etc)
enough mayonnaise to coat both slices of bread (only on the outside)
Assemble your grilled cheese the way you always do, but coat the top piece of bread with mayo. Heat up a skillet (cast iron if you have one), and place the sandwich mayo side down in the skillet, pressing down slightly. While it browns to your liking, spread mayo on the exposed piece of bread, then carefully flip it. If the outside is getting too brown but your cheese is not yet melted, lower the heat and cover the pan for 30 seconds or so. Eat right away, with hot sauce on the side.
P.S. This is also a genius trick.