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Laura Werlin's Four Steps to a Great Grilled Cheese

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.

  1. Always grate the cheese. It will melt quicker.
  2. 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.
  3. 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.
  4. 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?


Laura Werlin greets the crowd.

A flyer describes the cheese.

First we tasted the cheese by themselves.

Each cheese paired with a different wine. Wine and grilled cheese? The Breakfast of Champions!

My favorite sandwich was salami and cheese on olive bread.

This Dutch grilled cheese was made with a rare Canadian cheese cakked Lankaaster and caramelized onions on rye bread with caraway seeds and cumin. It was divine.

This sandwich was the most classic and was inspired by a snack from Werlin's childhood. The outside of the bread was brushed with a garlic parmesan butter and the inside was a delicious cheddar from Bravo Farms in California.

The final sandwich was a dainty dessert sandwich with goat cheese and nutella. Amazing!
Around The Web
Join The Conversation
danakscully64 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 Angelica 6 years
Huh! I would have never thought of the cover. Great trick!
fuzzles fuzzles 6 years
Looooooooove grilled cheese! Especially when I can dunk it in a mug of creamy tomato soup!
Gdeeaz Gdeeaz 6 years
I eat a grilled cheese probably once every two weeks. I make them the same way as Werlin.
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