I guess it’s inevitable. The institutions that get the most attention always get the most suggestions for improvement. Thus it is with that icon of Western culinary culture – the Grilled Cheese: Hacks, ‘updates’ and ‘upgrades’ just won’t stop coming…
The latest example of ‘the Perfect Grilled Cheese’… Note the small but distinct islands of toasted
spices distributed all across the top surface of the bread. They really do elevate
the whole sandwich a notch or even two above the ordinary…
I can’t count all the times I’ve offered someone’s idea of the Perfect Grilled Cheese Sandwich in this space. But the nominees still keep coming. Maybe that just signifies the infinite diversity innate in the ultra-simple concept’s ‘unity’.
What now?
What we used to do…
Before Mehra came along, there were many Grilled Cheese Sammy hacks floating around. But the fore-most of these included the Mayo treatment, and the high-impact change-up of the cheese – from basic ‘American’ to something more ‘real’ and substantial. Today… we are begged to consider something in the same league… But ever-so-subtly elevated…
But Mehra’s contribution to the legend and lore of Grilled Cheese may just leapfrog both of those concepts.
Best thing since…
… Buttering the outside of the bread. Women of my mother’s generation were no strangers to Grilled Cheese. Indeed, it was a lunchtime staple – and a last resort when circumstances ruled out a more-complicated supper prep. I learned about the Grilled Cheese Sandwich at Mom’s knee. Literally. I must have been all of 7 or 8 years old when I received my official ‘lesson’ in the craft.
One thing I never fail to do, which Mom did not, is to butter the outsides of the bread slices. Mom’s generation has a very fixed notion of what ‘toast’ was. And it always included buttering one side of the bread only. The side which was going to be ‘up’, and/ or covered with additions such as jam, honey or peanut butter. Sometimes, even cheese and bacon (on special Sundays).
Subtle enhancement…
The subtle enhancement prescribed by Mehra involves augmenting the butter with appropriate spices…
“Using spiced butter to make your grilled cheese sandwich adds a layer of complex, aromatic flavor that mayonnaise simply can’t replicate,” Mehra explains.
“By blending spices into the butter before spreading it, you ensure that every bite is packed with warmth and depth,” she adds. “Moreover, as the spiced butter toasts, it creates a fragrant, crispy crust that balances the richness of the melted cheese rather than just adding heaviness.”
The ‘recipe’…
Mehra offers this simple recipe for creating her perfect Grilled Cheese sammy…
- Take three tablespoons of unsalted butter in a bowl (three of the marked lines on a standard stick) and soften it to room temperature. This ensures the spices distribute evenly without clumping.
- Mix in 1/2 teaspoon garlic powder or 1 clove garlic (finely minced), 1/2 teaspoon thyme, 1/4 tea-spoon chili powder, and a pinch of red chile flakes for a subtle kick.
- Add a pinch of kosher salt (only if you’re using unsalted butter) and a crack of black pepper.
- Combine everything together using a fork until the butter is a uniform, speckled hue.
- Generously coat the outside of your bread slices with the mixture before placing [the sammys] in the pan.
- Follow this easy procedure to finish making your grilled cheese.
My take
It hardly seems substantial enough a move to cause the kind of flavour revolution Mehra promises. But you have to try it to get her point.
The difference between her spiced butter and plain butter is really a subtle but attention-demanding enhancement that really does elevate the whole sandwich a notch or even two above the ordinary.
You may be tempted to add other flavours and textures to the simple Spiced Butter prescription Mehra gives us. But don’t. That’s just gilding the lily. And depending on what extra stuff you add, you could easily blur or even submerge the whole reason behind the hack…
It’s not hard. You have the ingredients on hand. DO take an extra 90 seconds to try this hack next time you make a good, old Grilled Cheese!
~ Maggie J.