Of the many eventful holidays that fall in April , none is more luscious than April 12th , a.k.a . National Grilled Cheese Day . Yes , like so many culinary delights before it , the ooey - gooey sandwiches you grew up craving have their very own twenty-four hours of celebration . Even better , it happens to fall in the middle of Grilled CheeseMonth . Which is why we ’ve enlisted the expertness of Spencer Rubin , laminitis and CEO ofMelt Shop , a New York City - based mini empire of grill cheese eating house , to divvy up his secrets on construct the stark grilled cheese sandwich . ( For the record , Rubin give his mom full credit for his own grilled cheese - hit skills . )
1. Golden brown and crunchy is key.
“ The complete grilled cheese is golden brown , crunchy to the touch , and has a little bit of cheese that is nearly burnt on the side because it spill out over the edges from cooking like a shot on the skillet , ” Rubin say . “ The cheese take out off from you after your first , second , and third bite . It ’s savory , piquant , and I always like a little fleck of acid from a Lycopersicon esculentum to cut through the grandness of the cheese . ”
2. Butter isn’t your only base option.
But it ’s probably your best choice . “ I like salted butter , but people talk about using mayo and margarine all the meter , ” Rubin says of what to put in your genus Pan . “ Salted butter drive the best event , if you enquire me . ”
3. Don’t skimp on the bread.
" choice gelt is fundamental , " Rubin suppose . “ Too soft and it does n’t develop the correct crust ; too hard and it ’s like eating a crouton . Ideally you want Clarence Day - old sourdough . Sourdough is key because the air bag that develop while proofread helper add to the grain . You want daylight - sure-enough bread because it has firmed up a bit , afford it a good crush after toasting . "
4. All cheese is delicious cheese.
“ Obviously good tall mallow is the key to a great grilled cheese , ” Rubin says . “ But the respectable matter about grilled cheese is you could neverreallygo wrong . Whether it ’s a 5 - year ripened cheddar , cave - aged Gruyere , or Kraft singles , they ’re all delicious in their own ways . ” As for which cheeses disappear best ? Rubin order that semi - cushy varieties like Muenster and Havarti are the way to go .
5. Flavor your butter for an instant upgrade.
You do n’t have to fail out the fine china to fancy up your sandwich . Let the butter and/or bread do all make for . If you need to take your sandwich to a more sophisticated culinary level , Rubin advocate using “ truffle butter , herb butter , or garlic bread with Allium sativum and Parmigiano . ”
6. Salty and sweet is a great combination.
Tomatoes and bacon are tried and unfeigned add - ons . For an unexpected combination , Rubin recommends throwing in some jams and dessert . “ I always love piquant and sweet combinations , ” he say , citing his favorite sandwich on themenu , the Maple Bacon ( maple - glazed bacon , New York cheddar cheese , and sharp brick bedcover on country white sugar ) , as a utter case . " The combination is insane . ”
7. Sides aren’t required, but they make it a meal.
Though for some diners a grill cheeseflower sandwich is an intact repast in itself , there ’s no reasonableness not to indulge in a side mantrap . Melt Shop is well known for its menu of tater tots , but lighter side work , too . “ I like a dainty side salad with my grill cheese , ” Rubin says . “ It ’s nice to get a slight green in your meal and a well vinaigrette always helps clear things up . "
This narration was update for 2019 .
