PERFECT GRILLED CHEESE
A few words..
Two things can happen if you rush the grilled-cheese-making process. In one scenario, you quite literally take the sandwich off the of the pan before the bread reaches a deep golden-brown. You may be hungry and tired, but accept that it takes a bit of time to get optimally toasted bread. We’re also not that sorry, because it doesn’t take too much time (5–7 minutes).
But more often, you toast (or worse, burn!) the bread before the cheese melts. This happens when your heat is too high and your pan is too hot: Before the inside gets gooey, the outside blackens.
Here’s the right way to do it: Start in a cold pan (same as you would if you were trying to get crispy skin on a filet of fish or thick chicken thigh). This allows for the pan to heat up slowly, ensuring that the heat is evenly distributed as the cheese gently but surely melts and the bread develops the ideal crunch and color.