Few foods are as quintessentially American as the classic grilled cheese. A favorite of kids and adults alike the comforting feeling you get from dipping a crusty bread roll in tomato soup is unmatched by even the fanciest of diners. While no one knows the exact date the first grilled cheese was born it is believed to have originated in the 1920s and ’30s during the Depression era when processed cheeses were still cheap. Cheap as it was it was still delicious and has remained popular ever since. Even today in an age of grocery store shrinkage grilled cheese is relied upon.
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 Epicurious | 2023-07-05 16:00:15 |  1,505,431 Views |
The Best Grilled Cheese You'll Ever Make | Epicurious 101
While the sandwich “recipe” is about as simple as it gets in theory — bread plus cheese toasted in a pan until toasted — there are actually a few techniques that can be learned and utilized to make the best crispy grilled cheese sandwiches. From choosing the right bread to the right pan we’ve got you covered. Let’s get started.
White sandwich bread is fine but brioche is even better. How about a croissant loaf for an avant-garde grilled cheese? When choosing bread don’t go for the softest bread you can find. Look for something a little firmer rather than soft and gooey so that the sandwich is sturdy enough to flip press and hold together. Homemade sourdough bread can be great for grilled cheese and the golden brown crust on the bread will crisp up even more as it cooks. If you need a gluten-free option most breads work pretty well as long as it’s sliced sandwich bread.
Breads to avoid are those that don’t have a visible crumb on the inside; such as burger buns ciabatta focaccia and other breads that aren’t traditionally sliced for sandwiches. Instead of crisping the inside the outside is often the only part that gets toasted and the sandwich doesn’t reach its maximum crispness. Breads like this work better for sandwiches like classic tuna melts.
