gets you the cheesiest of grilled cheeses As for the grilled cheese? Everyone knows how to make grilled cheese, right? The key is plenty of butter and lowand-slow cooking Cook it too fast, and your toast burns long before the cheese has had a chance to get even remotely gooey That’s how I’d been cooking my grilled cheeses for years—until my friend Adam Kuban showed me a better way His trick: toast two slices of bread in butter, then add the cheese to the toasted side of one slice before closing the sandwich and proceeding as normal The hot toasted bread not only adds buttery richness and extra-toasty flavor to the interior, it also helps get the cheese started on its way toward glorious gooeyness The cheese you use is really up to you, but I do admit that just like in my cheeseburgers, I like my grilled cheese with the meltiness of American A good compromise is to use one slice of American for the goo factor and an extra slice of a more flavorful sharp cheddar or Swiss (or, if you want to be really fancy, Gruyère) Finally, if you want to go full cheese on this one, I like to add a layer of Microplaned Parmigiano-Reggiano to the exterior of my sandwich It crisps up like an Italian frico in the skillet, giving you an extra layer of cheesy crunch .. .the meltiness of American A good compromise is to use one slice of American for the goo factor and an extra slice of a more flavorful sharp cheddar or Swiss (or, if you want... to be really fancy, Gruyère) Finally, if you want to go full cheese on this one, I like to add a layer of Microplaned Parmigiano-Reggiano to the exterior of my sandwich It crisps up like an Italian frico in the skillet, giving you an extra layer of cheesy crunch