Weekend Space – 13

You know grilled cheese?

Do you want your grilled cheese to look like this?  Keep reading.
Do you want your grilled cheese to look like this?


Ha.  This is one of those things like rolling suitcases.  You know, as in why did it take civilization so many centuries to put suitcases on wheels…grrr…

To wit:  Why has it taken so long for the secret to crusty melty grilled cheese to be revealed?

You know what I’m talking about.  Up until yesterday for me, the outside of the sandwich was blackened but the inside was still not melted.  Again: grrr.

I’ll cut to the chase.  Assemble your grilled cheese sandwich with the best bread and cheese you have.  Then, here’s the hack:  spread mayonnaise on the outside of both slices of bread.  

Spread the mayo on the outside of the sandwich.  Then grill.
Mayo on the outside, people, the outside.


Saute in a hot frying pan…and voila.  In a few minutes, your sandwich will look like this.

My Mother's favorite lunch.
My late Mother’s favorite lunch


It’s all about technique.   Butter burns,  giving you a blackened sandwich with an unmelted inside.  Whereas the oil in mayonnaise cooks more slowly, and the sugar in the mayo caramelizes.  The flavor of the mayo provides  the je ne sais quoi.

Complete recipe and how to here.   Yep, we have the fine folks at Food52 to thank for outing the grilled cheese sandwich.

This is my idea of a little bit of heaven.  It’s worthy for planned guests, unexpected guests, and what to eat when you think you have nothing in the house.  Garnish on the inside with your faves: thinly sliced tomato, sautéed mushrooms, pickled onions, bacon.  Serve with a glass of champagne.  Yes please.

Now why has it taken until 2014 for me to find this out?

Wishes for a happy weekend my friends.  Do tell us below how your new and improved grilled cheese turned out.  And, if you have any cooking hacks we should know about, spill.  Please?

xo Liza

P.S.  I desperately need for this World Cup to be over already!  As much as I adore it, I’m blurry eyed from so much telly, and up to here with the drama — Neymar, Robben, Messi, Brazil, dirty umpires, Brazil, screaming fans, Brazil.  Go Argentina!

P.P.S.  Thank you everyone for the wonderful response to my last post, Letter to my 24-year-old son.  I’m deeply touched that you liked it.


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3 thoughts on “Weekend Space – 13

  1. This loos delicious and I didn’t know about the mayo piece either! I saw the move Chef a couple of weeks ago. There is a short scene in the movie where John Favreau makes a grilled cheese for his son. Mouthwatering! I was drooling for sure. It IS the best sandwich. I love it with tomato soup!

  2. I have been doing this backward. For several years now, I have put mayo on the inside of the bread, and no matter which cheese I use, I add some lovely drained bacon and slices of a ripe (non-GMO) tomato, grown in a pot on the lanai. Some of my friends claim they will never make a grilled cheese any other way in the future. But putting the mayo on the outside makes wonderful, creative sense, and I am so very glad to now know the “proper” way to make this fabulous staple.

    1. Hi Alicemary! I think mayo inside, outside, anywhere is a good thing! I also like to smear some mustard on the inside of the bread for a nice hit.

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