Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
Listen NowPopular on Food52
58 Comments
Heather L.
February 12, 2018
I’ve been using ghee for the past year or so on and it works perfectly. Browns nicely and is always spreadable at room temperature.
Nancy
November 30, 2017
Only butter for me--if the ingredients are the proper temperature and the cooking is slow and steady, lovely butter is best!
Kerri
September 28, 2017
I hope if you said "not a fan" you actually tried it. Grilling mayo on a sandwich totally changes the flavor..... :)
Jill C.
October 18, 2015
I melt bacon fat in my pan and put both pieces of bread in, add the cheese and whatever, then put the two pieces together. It's better than butter or mayo in my opinion.
Karen
May 27, 2015
Actually, our PTA made grilled cheese on sourdough with mayo for fundraisers and that was 40 years ago. Nothing new under the sun:)
Sally S.
May 17, 2015
I also store my butter at room temperature and I heat the skillet a bit before adding the butter so it doesn't burn just waiting for the pan to get hot. Mine come out crispy outside, melty inside and delicious!
Judith H.
May 10, 2015
Nonsense! Butter works just fine, unless you're too lazy to flip the sandwich frequently.
Ann D.
May 4, 2015
I tried mayo once........burned my sandwich right away. Did not like it at all. I'll stick with butter. I have no problem getting the cheese to melt perfectly, without burning the bread.
Nancy S.
May 3, 2015
I discovered that mayo work better than butter when I was in college but forgot all about it. Mayo, a brick of government issue yellow cheddar and whole wheat bread… meals for a week. Thanks for the remembery. 'Jersey Girl in Portland'
Tina A.
May 3, 2015
For me I can still get that buttery goodness by buttering my bread and then frying in a skillet with some hot olive oil in it... Super crunchy and melt in your mouth wonderfulness... :)
Datch
May 2, 2015
"With+a+standard,+buttered+grilled+cheese,+you+have+to+cook+it+low+and+slow,+keep+the+pan+covered+to+capture+the+heat,+and+peek+compulsively+to+make+sure+it's+not+starting+to+smoke+--+or+involve+an+oven."
Hmm.++I+make+spectacular+grilled+cheese+sandwiches+using+only+butter,+cheese+and+bread+on+artisan+sourdough+bread+(if+the+reports+of+diners+can+be+trusted.)++They+come+out+looking+just+like+the+photos+in+this+article,+with+the+cheese+wonderfully+melted+and+the+outside+crisp+and+beautiful+and+delicious...and+I+have+NEVER+covered+a+pan,+used+an+oven,+peeked+compulsively,+or+even+cooked+it+particularly+low+and+slow.++
I+may+try+this+just+to+see+how+it+is,+since+so+many+people+are+raving,+but+the+premise+that+butter+is+so+problematic+is+just+so+far+from+my+experience+that+I+had+to+speak+up!
Hmm.++I+make+spectacular+grilled+cheese+sandwiches+using+only+butter,+cheese+and+bread+on+artisan+sourdough+bread+(if+the+reports+of+diners+can+be+trusted.)++They+come+out+looking+just+like+the+photos+in+this+article,+with+the+cheese+wonderfully+melted+and+the+outside+crisp+and+beautiful+and+delicious...and+I+have+NEVER+covered+a+pan,+used+an+oven,+peeked+compulsively,+or+even+cooked+it+particularly+low+and+slow.++
I+may+try+this+just+to+see+how+it+is,+since+so+many+people+are+raving,+but+the+premise+that+butter+is+so+problematic+is+just+so+far+from+my+experience+that+I+had+to+speak+up!
Regine
February 4, 2015
I am going to try this with my wonderful, magical, genius "Cooks Illustrated Almost No-Knead Rustic Bread."
Mary C.
February 4, 2015
I've been using mayo like this for awhile now & even the mayo haters have to admit it's pretty good! Now keep your minds open for this one...COCONUT OIL! Especially good if you add a little chutney to the cheddar or play up the flavor in other ways. Try it!
Marie W.
August 2, 2014
I've never tried using mayo instead of butter, but it sounds interesting. I do like thinly sliced dill pickle in my grilled cheese though - yum!
April H.
July 31, 2014
I haven't tried the mayo, but we store our butter at room temp so it doesn't tear the bread. My husband loves it when I make his grilled cheese with Old Bay on it, sprinkle on the butter before you put it in the pan and you get a nice crusty flavor.
Sweetpatata
July 31, 2014
I'm willing to try this, but truly, I feel I'd be messing with perfection.
Dorothy B.
July 29, 2014
Mayo can also be used instead of milk in scrambled eggs...very fluffy...also homemade mayo is the best.
rob W.
July 17, 2014
grill the interior sides of the bread, flip the slices over adding the cheese and finish the exterior as you normally would.
Moriaelini
July 14, 2014
My mom used to used miracle whip instead of mayo. I hated that too. Makes the cheese all slidey in the sandwich and there is no melted cheese/bread symbiosis. *huff* :)
catalinalacruz
July 14, 2014
Was the cheese "all slidey" because your mom put the miracle whip on the inside of the sandwich? Grilled cheese sandwiches usually have butter spread on the outside of the sandwich, not the inside. Try it with the mayo on the outside surface (replacing the butter), and you will be pleasantly surprised. Great "cheese/bread symbiosis" that way, too.
Bevi
July 14, 2014
My dad made grilled cheese sandwiches this way for our hotel guests, some 60 years ago. He would serve them with fresh tomatoes from the farm up the road from us, and his own dill pickles. No wear, no tear on the bread.
Lynn
July 14, 2014
Started doing this not long ago and it really is delicious. Once you spread on the mayo, sprinkle with a little grated parmesan and cracked black pepper.
KateMac
July 14, 2014
This is how my mom taught me when I was little and I've never even tried making grilled sammies with butter. Mayo is definitely the way to go, although I've always gotten the sideways glances when cooking it for other people. I don't care, I love it! This summer, it's been lots of tomato and cheese grills for snacks.
phip
July 10, 2014
Good Idea.
My Italian husband does not like butter all that well and finds grilled cheese an inferior cousin to his smashed panini. Which I also love. We agree to disagree about certain things but as I am the one who prepares the meals I have taken to making the damn things without any fat what so ever and though not as deliciously decadent as a good grilled cheese it is always good. Even without the smashing. The thing with the smashing/pressing is that it does squeeze some of the fat from the cheese (butter fat Caro) into the grilling bread. Good, with this version I'll use the olive oil mayonnaise that I make for special occasion grilled cheese sandwiches.
N.B. On another note about alternative fillings. Spinach, zucchini, or asparagus mashed into a good ricotta and grated cheddar, salt, pepper and a hint of nutmeg make really a delicious filler for a not so basic gilled cheese.
My Italian husband does not like butter all that well and finds grilled cheese an inferior cousin to his smashed panini. Which I also love. We agree to disagree about certain things but as I am the one who prepares the meals I have taken to making the damn things without any fat what so ever and though not as deliciously decadent as a good grilled cheese it is always good. Even without the smashing. The thing with the smashing/pressing is that it does squeeze some of the fat from the cheese (butter fat Caro) into the grilling bread. Good, with this version I'll use the olive oil mayonnaise that I make for special occasion grilled cheese sandwiches.
N.B. On another note about alternative fillings. Spinach, zucchini, or asparagus mashed into a good ricotta and grated cheddar, salt, pepper and a hint of nutmeg make really a delicious filler for a not so basic gilled cheese.
sneha
July 10, 2014
Clarified butter also works well. It doesn't burn as easily as the sticks, if you prefer not to use mayo. But I can't wait to try it out this way!
miznic
July 9, 2014
I would like to second/third/fourth, etc - the idea of using mayo in place of butter. Have converted several family members with that. So yummy!
Kerri
July 9, 2014
I found a great mustard for the inside, Koops Arizona Heat. It's a little sweet with a kick. I've used it with a Swiss Lorraine griller and a Muenster griller. I like to use heavier breads like rye or a heartier wheat grain. Melty goodness all around!
Lisa
July 9, 2014
Is just plain cheddar the best cheese for this? With all the melty goodness out there, is there no better choice/combination?
amysarah
July 9, 2014
I think there are lots of great cheeses for grilled cheese - but I wouldn't knock a really good quality cheddar. Also, various combos of Fontina, Gruyere or Swiss, Monterey Jack, Muenster, Asiago....in addition to Cheddar. For me, it usually just depends on what odds & ends of cheese I have on hand.
W D.
July 9, 2014
I have to admit, I've been cheating on making my grilled cheese for years, but I cheat by first dumping the cheese directly into the pan and frying it. Then once it's a big melted mess, the cheese slides right out and I sandwich it between the bread, which goes right back into the frying pan (now well oiled with cheese grease) and cook until the cheese if fully soaked into the bread and the bread is nice and toasty.
AntoniaJames
July 10, 2014
Excellent idea, W D Arnold. Definitely going to try that, next time I make grilled cheese.
Moriaelini
July 9, 2014
Much as I like mayo for some things, I am firmly anti-mayo (or *shudder* miracle whip) on a grilled cheese. I feel the cheese and bread must reach a kind of symbiosis and mayo prevents this. Now a little thinly sliced onion, tomato or bacon is perfectly acceptable. :)
Moriaelini
July 9, 2014
I forgot to add that I like to use flavored butter to cook mine in sometimes. Garlic & herb butter crust on the outside of a grilled cheese and tomato is delicious. I will even make lightly toasted garlic toast, then add tomato slices and top with cheese. Broil for a couple minutes for a lovely open faced sandwich.
Jenny C.
January 15, 2017
The mayo doesn't go IN the sandwich! It goes on the OUTSIDE of the bread, and does not interfere in any way with the "cheese-bread symbiosis."
paulmcconnell
July 9, 2014
Mayonnaise is an evil condiment. I hate it in and/or on anything. I'll stick w/ unsalted butter .
catalinalacruz
July 14, 2014
Homemade mayonnaise is a heavenly condiment. I do share your sentiments about store-bought mayo, but homemade mayo is a different spread altogether. It's so easy to make in a blender, food processor, or with an immersion blender. And it does make a divine grilled cheese sandwich.
blmcmp
July 9, 2014
I never thought of this - I think it is genius. Thank you for sharing! And I like the idea from other readers of trying flavored mayos.
DragonFly
July 9, 2014
Nothing more comforting than a good cheesy, I put a little chipotle mayo on mine, yum!
catalinalacruz
July 9, 2014
I've been smearing my grilled cheese sandwiches with homemade mayo for years -- it never occurred to me that this was something worthy of a write-up. :)
When it comes off the stove, slip in a few thin slices of tomato and roasted, peeled poblano chile to up the ante.
When it comes off the stove, slip in a few thin slices of tomato and roasted, peeled poblano chile to up the ante.
susielou
July 9, 2014
Who doesn't love grilled cheese? This recipe sounds wonderful, and I'll try it with the mayo. When I make grilled cheese sandwiches, I use a combination of olive oil and butter; when the butter's melted I put bread slices in the pan and brown one side a little. I remove them and put cheese on one browned side and cover it with the other slice, browned side down. I place the sandwich in the pan (sometimes with a weight) and cook slowly on both sides. The result: lovely melted cheese and crispy bread.
mrslarkin
July 9, 2014
ohmygoodness. Imagine this with flavored mayo, like sriracha, or garlic, or herbs? this is a must-try for sure.
john P.
July 9, 2014
butter is better- and no tearing problem if you keep butter out of the fridge,as it should be. Nevertheless, a chef friend actually told me about this at the weekend so i am feeling quite of-the-moment now.
Kerri
July 9, 2014
My friend taught me this over 20 years ago.... I have never used butter since! I always get rave reviews on my grilled cheeses. I also spread a little specialty mustard on the inside of the bread to take it up a notch..... YUM!!!
qktiles
July 9, 2014
We always used mayo for grilling bread & burger rolls in a restaurant I worked at many years ago....think it was cheaper than butter! Homemade mayo is definitely the way to go here.
amysarah
July 9, 2014
Makes me smile - my Midwestern MIL (not known for her cooking) made grilled cheese like this (but with Kraft singles, of course!) I just attributed it to her mayo as essential ingredient in every recipe approach - but maybe she was actually a kitchen sage after all! I kid. It really is a good idea. (Another way to avoid burning before melting is frying in ghee, btw.)
See what other Food52 readers are saying.