Why You Should Fry Your Grilled Cheese in Mayonnaise!
It's time for a grilled cheese tip from Blood, Bones and Butter author Gabrielle Hamilton, as revealed in the Holiday issue of Canal House Cooking. Her unusual grilled cheese method? Spreading the outsides of the bread with mayonnaise instead of butter before frying. Really!
First, let me say this: I know some people might be unsure about 'hot mayonnaise' but using a store-bought brand (nothing but Hellman's/Best Foods) is perfectly safe. While it's somewhat unusual, I have used mayo in hot dishes before (such as in hot dips) with no problems and excellent results.
Ms. Hamilton instructs us to spread the outsides of the sandwich with mayo (she, too, is a Hellman's fan) and fry it up in a non-stick skillet over lowish heat. I gave it a try in my trusty cast-iron pan with a simple whole grain bread and good old old, run-of-the-mill white American. (No red dye #3, please, in spite of the pic!) The results? Yowza! The mayo browned nicely into a delicious crust and offered a rich, slightly tangy flavor. And it didn't stick to the pan, either.
This will be my go-to method for grilled cheese from now on.
Gabrielle Hamilton (whose sister Melissa Hamilton is co-author of the Canal House Cooking series) served her grilled cheese sandwiches to company at Christmastime, along with glasses of chilled, crisp champagne. Besides the usual cheddar with mustard, she also made a blue cheese and bacon on pumpernickel and cheddar with mango and jalapeno. Yum!
(lightly edited from the original)
(Images: Dana Velden)
First, let me say this: I know some people might be unsure about 'hot mayonnaise' but using a store-bought brand (nothing but Hellman's/Best Foods) is perfectly safe. While it's somewhat unusual, I have used mayo in hot dishes before (such as in hot dips) with no problems and excellent results.
Ms. Hamilton instructs us to spread the outsides of the sandwich with mayo (she, too, is a Hellman's fan) and fry it up in a non-stick skillet over lowish heat. I gave it a try in my trusty cast-iron pan with a simple whole grain bread and good old old, run-of-the-mill white American. (No red dye #3, please, in spite of the pic!) The results? Yowza! The mayo browned nicely into a delicious crust and offered a rich, slightly tangy flavor. And it didn't stick to the pan, either.
This will be my go-to method for grilled cheese from now on.
Gabrielle Hamilton (whose sister Melissa Hamilton is co-author of the Canal House Cooking series) served her grilled cheese sandwiches to company at Christmastime, along with glasses of chilled, crisp champagne. Besides the usual cheddar with mustard, she also made a blue cheese and bacon on pumpernickel and cheddar with mango and jalapeno. Yum!
(lightly edited from the original)
(Images: Dana Velden)
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