Back of Laura Werlin's Technique For Great Grilled Cheese I enjoyed her seminar a couple of years ago at the Artisan Cheese Festival, so naturally when I heard that Laura Werlin, cheese expert, fabulous girl-about-town, and author of Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker, was hosting a demo at the Classic in Aspen, I knew I had to go. Not only did I taste some amazing cheeses, but I also enjoyed four delectable grilled cheese sandwiches. In between bites of gooey salami and cheese on olive bread, I asked Werlin how she makes her grilled cheese. To see her four-step, no-fail method for a great grilled cheese, keep reading. Always grate the cheese. It will melt quicker. Butter the bread, not the pan. This will ensure even toasting and a crisp crunch on the outside. If using oil instead of butter, Werlin brushes it onto the bread. Use a nonstick pan. Sometimes cheese will ooze out the side of a sandwich, when you cook it in a nonstick pan it will not stick to the pan and you'll be able to enjoy this crispy cheese. Put the lid on. Werlin swears by covering the sandwich. It helps the cheese melt more evenly. Werlin also encouraged the crowd to get creative when it comes to grilled cheese sandwiches. She uses all different kinds of breads and various cheeses. When adding in a meat, like salami, Werlin likes to cook the meat before sandwiching it between the bread. It makes the sandwich easier to chew and brings out the richness of the meat. Do you enjoy grilled cheese sandwiches? How do you prepare them? View 8 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 What’s Your Reaction? Share this reaction with your friends! 0Reactions Comments danakscully64 6 years See, I don't consider it a grilled cheese if there's meat in it. It's more of a melt. Angelica 7 years Huh! I would have never thought of the cover. Great trick! fuzzles 7 years Looooooooove grilled cheese! Especially when I can dunk it in a mug of creamy tomato soup! Gdeeaz 7 years I eat a grilled cheese probably once every two weeks. I make them the same way as Werlin.