i tested her mayonnaise Compare it to the buttered plain one to see which one is really the best.
After testing everything, we decided that the combination of butter and mayonnaise made for the best sandwich.
when i met Martha Stewart’s favorite trick I knew that to make the most delicious grilled cheese, I had to experiment.
Tested in succession with several other variations and what results the most delicious sandwichFor ease of comparison, we used classic white cheddar and white bread for each sandwich.
Here’s how I stacked the variations:
I started by making a cheesy sandwich with no coating.
To compare how butter and mayonnaise change the appearance of grilled cheese, we started by testing sandwiches with nothing spread on the outside of the bread.
I thought this version was very dry.
It took a while, but the outside of the bread turned slightly golden.
I shredded some cheddar – I used the shredded instead of slices and melted quickly – added to the plain White breadput the sandwich on the griddle.
It took about 5 minutes per side to get any kind of golden color.
The sandwich had a texture similar to styrofoam and was, as expected, very dry.
The bread was so dry that when I tried to eat it I would rub my mouth and tongue and it was not chewy.
Next, I tried making grilled cheese with butter on both sides of the bread
This is my usual method for making grilled cheese.
I generously buttered on both sides I added an equal amount of shredded cheese to the inside of the bread.
This grilled cheese looks delicious, but the crust was a little too soft
The sandwich came out of the griddle with a perfect, slightly golden look. I found the inside to be cheesy and soft.
The first bite of this sandwich was certainly too soft and chewy, probably because the dry sandwich was fresh.
because butter Due to the low smoke point, this iteration quickly turned the bread golden brown. That is, even though the cheese was almost melted, it was still curdled (semi-solid) and the texture was crumbling.
Overall, this was delicious. It was chewy inside and crispy outside.
Now it’s time to try Stewart’s trick of adding mayonnaise to the outside of the bread.
I’ve tried Stewart’s “hack” — she doesn’t claim it’s hers — before. But I’ve never noticed a difference compared to the regular butter version.
By trying these different methods one after the other, I wanted to detect subtle differences.
The sandwich was golden in no time and the bread was bubbling on the griddle.
Like a buttered sandwich, this bread turned golden brown in just a few minutes over medium heat.
Cook for a few minutes on each side, sliced my sandwich and took a bite.
There is no change in taste due to mayonnaise, but the texture is clearly different.
The crust and outside were crunchier and more golden.but the cheese not so soft Sticky like a sandwich with butter on the inside.
Finally, I decided to combine the mayo and butter method
We aimed for an exquisite texture that melts on the inside and is crisp on the outside.
To do this, I spread butter on the inside of the bread and mayonnaise on the outside.
The sandwich was ready in minutes and was as expected
Cooking the sandwich on the griddle like the others browned just as fast and produced a perfect golden bun.
When I picked up the slice, I felt that the inside was soft and fluffy.
I enjoyed every bite of this version.
The surface and edges are crispy and fragrant, and the inside is even more fluffy with plenty of butter.
I will definitely use this creamy combo in the future
As long as you have both softened butter and mayonnaise on hand, this is my new go-to method for making grilled cheese.
But tomatoes, pickles, or Avocado —I actually use Stewart’s Hack Sun Butter to keep the inside from getting too soggy.
Want more cooking tips from Martha Stewart? Check out her cookbook recipes and lessons for home chefs.
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