Grilled Cheese

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What’s Your Problem?: I need to know the secret to making the perfect grilled cheese. Mine is always burned or soggy.

Originally published on July 13, 2016 by Gina Leggett

You’ve come to the right place. I am a grilled cheese aficionado.

Here are a few suggestions:

  1. Butter the bread directly instead of melting it in the pan. Heat the pan on medium-high without anything in it, wait 5 minutes so the pan gets really warm and in the meanwhile use whipped or softened butter to spread on the bread, and then drop it right onto the pan. Turn the heat down to medium and cook for about 3 minutes on each side. I bet this will significantly decrease your butter usage and it’ll make it far less soggy.

  1. The Bon Appetit approach: if you use a little bit of butter in the pan (the recipe says a tablespoon, but I think that’s a little extravagant) and then spread MAYO on the bread, you get this gorgeous, immaculate looking grilled cheese as long as you watch it pretty closely. By the way – I think mayo is disgusting, but you don’t have a weird mayo-y flavor on your grilled cheese – you just have crispy golden deliciousness.

  1. I spent my 20s making grilled cheese on a Foreman Grill with zero regrets except that they get really flat, but who cares? No butter, no mayo, no non-stick spray. You just put the cheese on the bread, lay it on the grill, and close it. Both sides cook at the same time and you’re done after about 3-4 minutes. I actually think that this might be the only thing I’ve ever cooked on a Foreman Grill.

I was going to write “Pair with a salad and enjoy!” But you do whatever you want. Pair it with more cheese if you feel like it, I don’t care.

Gina Leggett