Elevate Your Grilled Cheese Game with Nancy Silverton's Secret Technique

Grilled cheese sandwiches have come a long way from their simple origins, but Nancy Silverton’s classic approach remains a timeless favorite. As a celebrated chef and James Beard Award-winner, Silverton has mastered the art of making the perfect grilled cheese, combining traditional techniques with a few clever tricks.

The Key to Even Toasting

One of the most crucial steps in Silverton's method is the use of a wide spatula or a grill weight, which many people tend to overlook. She begins by cooking the sandwich open-faced, allowing the cheese to melt evenly before bringing the two halves together. Once combined, she applies pressure with a weight or spatula to ensure a consistent toast across the bread. This technique helps avoid the frustrating issue of unevenly cooked sandwiches, resulting in a grilled cheese that is perfectly golden brown on the outside.

Ingredients that Matter

Silverton emphasizes the importance of choosing quality ingredients for an exceptional grilled cheese experience. She recommends using a sturdy bread, favoring the sourdough from her own La Brea Bakery in Los Angeles. For the cheese, her top picks include both white and yellow cheddar, along with gruyère, which are ideal for melting. To achieve a rich flavor and crispy exterior, she brushes the outside of the bread with ghee, or clarified butter, before grilling.

Steam for Success

To expedite the melting process and prevent the bread from burning, Silverton uses a clever steaming technique. After placing the bread on the griddle or pan with the ghee side down, she covers it with a metal bowl and adds a little water. This creates steam, helping the cheese to melt quickly while protecting the bread from charring. By following these steps, anyone can elevate their grilled cheese to restaurant-quality perfection.

Source: www.tastingtable.com