A: There are 3 pivotal parts to making the perfect grilled cheese…
1) The Bread- You don’t want a bread that’s too soft otherwise, it won’t give you that crunchiness it needs. We use a white sourdough loaf…. Which gives us the perfect balance!
2) The Cheese- You need a cheese that gives you great flavours but also melts well, that’s why we use cheeses such as: American cheddar, Mozzarella, Havarti etc. Others, such as parmesan and pecorino, although taste great- should actually be avoided as they don’t melt very well.
3) The Temperature & Time- It is crucial to have the temperature and time combination set correctly for the type of grilled cheese you are making. If you have it too cold, the cheese won’t melt properly. If you have it too hot, the bread will burn yet the filling will still be cold. You really got to find that perfect balance.