I've long perfected my method for the perfect grilled cheese, but when I first started cooking, it always seemed to elude me. Either my sandwich was toasted on the outside with unmelted cheese inside, or the cheese was gooey but the outside burnt. That was until I figured out the old line cook trick: put a lid on it!
If you've ever watched a line cook make a grilled cheese on a flat top, you've seen this method. After putting the sandwich on the flat top, they'll cover it with a small bowl or cover that traps the heat. While one side of the sandwich is cooking against the flat top, the cover traps enough heat to reach the rest of the sandwich and melt the cheese. Genius! Next time you're making a grilled cheese, cover the pan with a lid or baking sheet, and never settle for a sub-par grilled cheese again.
Do you have any tips for better grilled cheese sandwiches?