The Crispiest Grilled Cheese Starts With This Unexpected Step

On the list of grilled cheese mistakes you didn't realize you were making, not toasting your bread before making your sandwiches is a biggie. Do you feel pretty secure in the knowledge that your bread will get crispy on the pan? Think again, friend — no matter what bread you use (we previously ran down the best breads for grilled cheese) or what your methodology for cooking might be, toasting your bread first is a superior option, because it will result in a crispier handheld just about every time.

There's no big secret to it, either. Grilled cheese is a simple sandwich, and this is a simple, easy addition to your assembly process. Just toast your bread before pulling the cheese and any toppings in the middle, then griddle or pan-fry your sandwich as per usual. That's it! You'll find that pre-toasting the bread makes something of a barrier against sogginess, which can be an unfortunate side effect of making grilled cheese with soft bread, especially if you've garnished your sando with a juicy addition like a thick slice of ripe tomato. Furthermore, you are guaranteed that crunch that's the hallmark of a truly *chef's kiss* grilled cheese, the kind you get in a diner but can never manage to replicate in your own kitchen. After all, no matter how well you cook a "normal" grilled cheese, you usually don't get crispiness on the inside as well as the outside! Toasting adds perhaps a few more minutes of prep, but pays big dividends in texture and enjoyability.

If there's one proviso to keep in mind when it comes to toasting your bread for grilled cheese, it's that you do not want to overdo things. A light toast is better than a dark one, because your bread will inevitably cook more when you're grilling the whole sandwich. You aren't looking to char your bread, but, rather, give it a head start on getting crunchy and golden. We've suggested that you use coconut oil instead of butter for crispy grilled cheese, and we still stand by that idea. What you're after is a grilled cheese with abundant textural interest to stand up to the gooey, melty cheese on the inside.

To that end, you should also ensure that you are using the right cheese or cheeses for the ideal grilled cheese, because there's no point in getting A+ crust on the bread if the cheese isn't delightfully soft and primed for that Insta-worthy pull. Cheeses with good meltability are what you should aim for. American cheese is a standby for a reason, but you needn't stop there. Swiss, mozzarella, and/or fontina are all widely-available examples of cheese types that sing in grilled cheese, but don't sleep on Brie, either. We like a mellow Havarti in our sandwiches, and we'll never say no to a nice, sharp cheddar. 

No matter what additional fillers you spring for (we're nuts about fig jam, hot honey, prosciutto, and crisp greens, although not all together!), the real stars of grilled cheese are simply bread and cheese. Nail both parts of that duology, and you'll be one happy camper.