The Secret to Perfect Grilled Cheeses Every Time | Vaughn Vreeland | NYT Cooking

Vaughn is back, and he brought cheese — grilled cheese. Follow along as he investigates the humble grilled cheese sandwich and what makes it so great, and tries out tips from our recipe’s comments section along the way.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

[jennifersvitko]

The perfect grilled cheese is one that someone makes for you. Things always taste better if someone else makes it.

[TheSilentMONARCHY]

That grilled cheese drawing was amazing.

[snetterpie]

My dad would always put grape jelly on his American cheese, white bread grilled cheese. In fact, the day before he passed he told me he was hungry. So, I called the hospital kitchen and ordered the fixings and a chocolate malt and he ate the whole thing and was so happy 😊.

[robertsutton]

I could spend all day watching Vaughn cook grilled cheese sandwiches and chocolate chip cookies

[charliep]

Mayonnaise is NOT better than butter. NOTHING can replace the flavor of butter. The people who complain about it burning just have their heat to high. Lower the heat, and it'll also melt the cheese at the same rate. Next, when you flip it, you always sprinkle finishing salt on both sides of the bread. Only butter and toast the outside, never the inside. Sharp cheddar will always be the best, but a Kraft singles for nostalgic days. Bread you switch up based on how fancy you feel, but white bread for the classic. If you want to use garlic butter, than use a good provolone instead. Always cast iron, albeit, I've not tried the oven method yet, which I hear may even make it better. If you do this, you understood the assignment.

[shamsandhu]

VV’S videos are always the best. So thoughtful, educational and entertaining. MORE regular VV content please!

[alyssadubash]

I would watch anything with Vaughn. Truly the best- please more VV content!!!

[Lisa-nyke]

I LOVE dijon mustard on the inside - it brings out the cheese flavour more and adds some zing :) :) ( + gruyère cheese)

[kellymcculley]

Sourdough with butter and a little Kraft grated Parmesan cheese on the outside and medium cheddar and mozzarella on the inside. Mmm. The Parm adds a crispy, cheesy salty layer. So good.

[DrGaryGreen]

Always cool the sandwich on a rack to prevent sogginess.

[madmudd]

My fav quarantine discovery- after I butter the bread I sprinkle garlic salt on it 😋

[AnnapolisGirly]

My favorite part of my morning is reading recipe comments on NYTimes cooking. Sometimes they are hilarious.

[Susan-cooks]

Brie, a bit of triple berry preserves, and about a quarter cup of fresh blueberries on brioche bread...heavenly!

[DiscoverRE]

I have never felt more seen. Thank you for doing all the heavy lifting and putting in the experimental work I’ve always wondered about.

I’m that kind of guy that lays in bed thinking about how to make a better grilled cheese.

Tonight, I can finally rest. After I make grilled cheese for dinner, that is.

[danielmelvilljones]

I wish he had tested my favorite NYT Grilled Cheese recipe—Kimchi Grilled Cheese. The contrast of the fatty cheese and the tart kimchi is perfect. Plus, extra veggies?

[annie]

The WAY Vaughn knows his camera angles is chef's kiss 💋

[navlagsinned]

Omg. I would marry Vaughn in a hot minute. What a man.

[farkiemacd]

This is everything. Grilled cheese is my favorite. The jam was a surprise... my husband makes awesome pepper jelly and lately we've been growing really hot peppers to put it in. I wonder how that would be in one of these....

[LarrysTake]

Our go-to grilled cheese is muenster on rye (with caraway seeds). So crunchy. Great cheese pull every time! I've never used mayo but will try it out.

[SusanSlattery]

Compound butter is EVERYTHING man. I often just make it with grassfed butter, a ton of chopped, fresh garlic and salt and pepper. And gruyere. OMG.