The Wrong Way You’ve Been Making Grilled Cheese

The Wrong Way You've Been Making Grilled CheeseGrilled cheese is pretty sacred to me. If they discovered that it was healthy I would live to be 120 years old with the amount I’ve eaten over the years. A recent article over on Food52 talks about an ingredient staple we’ve been using for years that is apparently all wrong! The wrong way you’ve been making grilled cheese is all about what you are putting on the bread.

Butter is thought to be a key ingredient in making grilled cheese, but according to chef Gabrielle Hamilton MAYO is the way to go. Yes, mayo works better to make the gooey, yummy sandwiches we all love.


14419041198_3945ce77e4_b(Photo courtesy of Food52)


Mayo has a higher smoke point than butter so it won’t burn the outside of the sandwich before melting the inside. Also, since you don’t have to wait for butter to melt, you can make a sandwich quicker without ripping apart the bread. Mayo slides right on without any effort. I will try it out and let you know how it goes, but it sounds like my grilled cheese world has opened up!

Go check out Food52 and Gabrielle’s recipe for grilled cheese.

14 thoughts on “The Wrong Way You’ve Been Making Grilled Cheese

  1. I love this post..straight and to the point! Haha. Now I definitely need to try this! I would be honored if you would come share this awesome tip at Pin Your Friday Favorite! The party goes live tonight @ 10pm EST.

  2. So funny you posted this. July 31st is the first day I made grilled cheese sandwhiches withoutburning them! Now that I’ve mastered that, I’ll have to try Mayo!

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