GRILLED CHEESE SANDWICH

Using mayonnaise instead of oil or copious amounts of butter in order to skillet-grill a cheese sandwich ensures a richly colored, crisp crust. Always use grated—not sliced—cheese. Two reasons: You can blend cheeses that way, should you wish, plus grated cheese more evenly melts given its wee air pockets.

Plus, bits of grated cheese that fall out of or away from the sandwich frizzle up into bits and pieces of what the Italian’s call “frico,” fried cheese crisps.

You may add all manner of additional flavorings or ingredients for increased crunchiness (apple slices, say, or kimchi or slices of jalapeño), sweetness (a schmear of fruit preserves, for instance) or umami (a blend of miso and mustard, for example, or foods such as bacon, cured ham, grilled onion “confit” or a mere slice of ripe tomato).

RECIPE: Grilled Cheese Sandwich
Makes 1; easily multiplied.

Ingredients
2 slices bread, sliced about 1/2-inch thick
2 tablespoons mayonnaise (see note)
1 teaspoon unsalted butter
3-4 ounces high-moisture cheese, grated on the large holes of a box grater, about 3/4 cup grated (see note)

Directions
Ready all ingredients; slice bread, grate cheese, etc. 

Heat a skillet (preferably non-stick) over medium heat. Melt the butter in the skillet and swirl around to coat. Slather 1 tablespoon of the mayonnaise on one side of 1 slice of bread and place it mayonnaise-side down into the skillet. Evenly lay on the cheese and top with the second slice of bread. Spread the top of this slice with the second tablespoon of mayonnaise.

After about 4 minutes, turn the sandwich over (using tongs or a second spatula) and press down lightly to help with even browning. After an additional 4 minutes, both sides of the sandwich should be a rich, golden-brown and the cheese should be melted and oozing. Serve immediately, cut in half on the bias.

Note: For mayonnaise, use “regular” mayo such as Dick’s or Hellman’s or, for additional flavors, Kewpie Japanese Mayonnaise. High-moisture cheeses include most Gouda, Fontina or any young, mild Cheddar, to name but three.