Name: 外酥內軟的完美烤起司三明治究極攻略！ 如何挑選麵包與起司？ 不用奶油是什麼邪道？凸顯起司的畫龍點睛調味？｜GQ Taiwan
Uploaded: 2025-02-24T01:13:11.000Z
Duration: 6 min 56 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm Frank Proto, professional chef and culinary instructor, and today I'm gonna show you the best way to make grilled cheese at home, Frank style.

We're talking everything you need to know to make the crispiest, crunchiest, cheesiest grilled cheese sandwich you've ever had.

When you talk about grilled cheese, everyone has an opinion.

There are tons of variables when it comes to a really good grilled cheese.

You got your bread, you got your mayonnaise or butter, you have the cheese that you use as well.

The bread that I like to use for my grilled cheese has a very tight crumb.

Now, if you don't know anything about bread, the inside is the crumb.

So the Wonder Bread is okay, you know, it's a nice slice, it's got a nice tight crumb.

I find that when you use this type of bread, the outside gets nice and crispy, but the inside gets a little pasty.

And I don't like the texture of it when it's cooked.

This one's a little sturdier, it's got a nice crust, the crumb is pretty tight, and it's not mushy and it won't get pasty when it's cooked.

Sourdough is delicious, but once you start toasting it, it's like razor blades on the roof of your mouth.

And this also has a lot of air pockets in it, which for bread is great, but for grilled cheese isn't great.

It's less of a sandwich and more of crispy cheese with bread around it.

This bread is kind of a nice marriage between a really nice loaf and a store-bought white.

All right, it's time to get funky with the cheese.

Gruyere cheese is Swiss cheese's stinkier, smellier cousin.

It's expensive, but what we're also gonna use is something a little cheaper, American cheese.

Each of these cheeses have properties that I like in a grilled cheese sandwich.

Put these two together and we have a really nice combination of cheeses.

We're gonna start out by shredding our Gruyere cheese.

Whenever I grate cheese, I like to make a small piece, right?

This piece is really big and I have decent sized hands, but this one is just too big for my hand.

So I take a smaller piece of cheese and when I grate it, grater on the side, not like this, I call that granny style.

I put the grater on the side, I hold the tray and the grater together and I push.

You're using your body weight, not necessarily your muscles.

I will never use pre-shredded cheese for these sandwiches because pre-shredded cheese has things in there that stop them from sticking together, which also makes them not melt really great.

What I'm looking to do here is get a nice crunchy exterior and a nice melty interior.

And everything about that is controlling your heat and getting the timing right.

If I have it on high, my bread's gonna burn before my cheese is melted.

I hear all your haters out there, mayonnaise, not butter?

Mayonnaise, in my opinion, is the most important thing is the better thing to use here for a grilled cheese.

It's got a little more zip, a little more flavor.

You brush it on the bread so that you get a nice even browning on your bread.

And then what I do is I take that and I put it in my pan, right?

And then I'm gonna add my American cheese.

And I'm not worried if my cheese overflows on the sides.

Part of the reason I'm using a nonstick pan is because I'm kinda hoping that happens.

The cheese kinda like goes over the sides, gets in the holes and gets super crunchy.

And I want little bits and pieces of that because I think it just makes the overall experience better.

So I'm gonna do about three slices gruyere.

The fact that the gruyere is shredded makes it melt a little quicker.

But I'm gonna try and go all the way up to the edges.

I like to season the inside of my sandwich with salt and pepper.

Cheese has a lot of salt content, but I think that a little more salt makes this all the more better, just to kinda bump up that cheese flavor.

I find just doing this or assembling it in the pan, you don't have to transport it.

It's just a lot easier to do it this way.

The reason I like to do this over low heat is that it makes it more foolproof.

The bread's gonna cook slowly and crisp up.

The cheese is gonna melt all the way through.

It takes a little more time, but it's worth it.

How many times have you had a burnt on the outside grilled cheese with the cheese that's not melted in the middle?

So to make sure this isn't burning, I just check once in a while to see where we're at, but we're not even really getting brown yet, and that's okay.

Come on, how does that not make you smile?

Look, I have some cheese toasties on the edge.

So you'll know that your cheese is starting to melt when you try and pull this top piece of bread off, and it sticks, right?

That means the cheese is melting and holding everything together.

Give it a little more time than you think, because the center usually takes a little longer than the rest of the outside of the sandwich.

My cheese is starting to melt, and that's gonna give me a nice crispy edge.

I'm getting some cheese leaking out the side and getting crispy in the pan.

Subtitles ListPlay Video

外酥內軟的完美烤起司三明治究極攻略！如何挑選麵包與起司？不用奶油是什麼邪道？凸顯起司的畫龍點睛調味？｜GQ Taiwan

kinda

necessarily

texture

opinion

外酥內軟的完美烤起司三明治究極攻略！ 如何挑選麵包與起司？ 不用奶油是什麼邪道？凸顯起司的畫龍點睛調味？｜GQ Taiwan

kinda

necessarily

texture

opinion

外酥內軟的完美烤起司三明治究極攻略！如何挑選麵包與起司？不用奶油是什麼邪道？凸顯起司的畫龍點睛調味？｜GQ Taiwan