Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

This is not a recipe for a grilled cheese. Who needs that, right? Everyone knows how to make a grilled cheese sandwich: Slap some slices of cheese between two pieces of bread and griddle that thing in a pan with a bunch of butter until the cheese melts and the bread is golden brown and delicious. Easy. So easy, in fact, that it’s the first thing a lot of us learned how to cook on our own as kids.Instead, we want to show you how to make the ultimate grilled cheese sandwich.What does that mean?It doesn’t mean reinventing the wheel. The grilled cheese is a classic for a reason; no need to mess with success. It also doesn’t mean fancifying the cheese and the bread just because we can. Using “artisanal” bread and expensive fromage doesn’t necessarily mean you’re going to be making a better sandwich; in some cases, it means you’re going to make a worse sandwich.Our approach is simple: level up the key components and treat them with care. And how do you get better ingredients for a classic grilled cheese sandwich? It’s simple. You make them yourself! The fluffiest, milkiest, and most flavorful milk bread; perfectly meltable slices of cheese with cheddar flavor for days.

The Ultimate Guide to Grilled Cheese Sandwiches