. . . gets you the cheesiest of grilled cheeses.
As for the grilled cheese? Everyone knows how to make
grilled cheese, right? The key is plenty of butter and low-
and-slow cooking. Cook it too fast, and your toast burns
long before the cheese has had a chance to get even
remotely gooey. That’s how I’d been cooking my grilled
cheeses for years—until my friend Adam Kuban showed me
a better way. His trick: toast two slices of bread in butter,
then add the cheese to the toasted side of one slice before
closing the sandwich and proceeding as normal. The hot
toasted bread not only adds buttery richness and extra-toasty
flavor to the interior, it also helps get the cheese started on
its way toward glorious gooeyness.
The cheese you use is really up to you, but I do admit that
just like in my cheeseburgers, I like my grilled cheese with