Photo Credit: Sina Mizrahi

A grilled cheese sandwich seems like a straight-up, easy endeavor, and it is. But I found out that some belong to Team Butter and others belong to Team Mayo. Um, mayo? I was intrigued.

Perhaps you’re Team “Seriously? It’s grilled cheese. Chill,” and that’s perfectly rational. But I had to try them side by side to determine the best course of smearing the sandwich.

Important note: I believe that a good grilled cheese is made with rye bread and over-processed, bright-orange American cheese. It’s classic.

Authentic Grilled Cheese

YIELDS 1 SANDWICH

• 2 slices rye bread
• 2 slices American cheese
• 1–2 tsp softened butter (preferably salted) or mayonnaise

Method

(Same for Both Versions)

Layer cheese in between bread slices. Smear the outer sides of the bread generously with butter or mayonnaise. Heat a skillet over medium heat for 2–3 minutes.

Fry the sandwich until deeply golden, pushing down with a spatula to get a nice sear, 60–90 seconds. Flip and repeat on the second side.

My Verdict

I wrote the conclusion to this experiment in my head before I even tasted each version. It seemed natural that mayonnaise would take the back seat. But I was pleasantly surprised. The mayonnaise gave a subtle, tangy kick and was very convenient to use because it’s always in spreadable condition.

On the other hand, butter is a classic. It has its unique flavor that enhances every food. And it’s much easier to add more of it as the sandwich cooks, which yields a softer, moist bread.

I love the butter version (especially salted butter!), maybe because the flavor feels nostalgic, but mayo is a credible substitute.

Kitchen Quandary? I’d love to solve your cooking conundrums in this column. Feel free to email me suggestions and questions at recipes@mishpacha.com.

(Originally featured in Family Table, Issue 757)