Bread

Opt for firm breads like brioche or sourdough. Avoid bread without an exposed interior crumb, like burger buns, ciabatta, and focaccia, that aren't sliced for sandwiches.

Oil

Cook slowly with oils like canola or grapeseed due to their high smoke points. Avoid olive oil as it has a lower smoke point and will make your kitchen smokey.

Cheese

American cheese is favored for its melty nature and low moisture content, but for a non-processed cheese, consider mozzarella or provolone.

More moisture means less crisping, which is another reason American cheese excels here. Avoid drier cheeses that don't melt well like parmesan and pecorino.

Mayo

Using mayonnaise instead of butter on the outside of the bread for grilled cheese helps achieve a golden brown, crispy exterior without burning due to the oil and egg in mayo.

Cooking

Use the low and slow method to ensure the bread toasts evenly and the cheese melts properly, avoiding burnt bread and unmelted cheese.

Start with a preheated pan on low heat, cook each side for 5 minutes or until golden brown, and use a non-stick pan for easier temperature control.