Description
Butter on the bread heats to about 150 degrees Celsius on the pan surface and triggers the Maillard reaction. In that reaction, amino acids from the bread proteins join with reducing sugars to form new brown molecules that carry toasted aromas. At the same time the cheese reaches 60 to 80 degrees Celsius and its casein protein network loosens enough for fat and water to flow together into a smooth melt.
Cultural Background
Sliced bread became common only after 1928 when Otto Frederick Rohwedder built the first machine that cut loaves evenly for sale in stores. Processed cheese appeared earlier in 1916 when James L. Kraft patented a way to heat and emulsify cheese so it stayed smooth after cooling. During the Great Depression of the 1930s these two cheap factory foods were paired in American kitchens to stretch limited supplies into a hot meal. Navy cooks during World War II followed government recipes that called the same item an American cheese filling sandwich and served it on ships. The closed two-slice version and the name grilled cheese both appear in print only in the 1960s. Cheese melts when its casein proteins lose calcium bridges at a pH between 5.3 and 5.5; the loosened proteins can then surround the fat droplets instead of letting the fat separate. Below that pH the fat leaks out and the cheese turns oily and clumpy. Above it the proteins stay too tightly linked and the cheese stays firm. The cook controls browning and melt by keeping the pan at medium-low heat so the exterior reaches Maillard temperature while the interior stays under 80 degrees Celsius. Butter or mayonnaise on the outer bread supplies fat that conducts heat evenly and prevents sticking. Low and slow cooking also lets steam from the melting cheese soften the inner bread without burning the crust. One surprising fact is that the same Maillard chemistry that browns the bread also creates the roasted aroma of coffee and the crust of fresh bread.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 8 minutes
TOTAL TIME: 13 minutes
SERVINGS: 1
DIFFICULTY: Easy
Ingredients
- 2 slices white sandwich bread about 1/2 inch thick
- 2 ounces sharp cheddar or American cheese sliced 1/8 inch thick
- 2 teaspoons butter or mayonnaise
Instructions
- Place the cheese between the two slices of bread.
- Spread the butter or mayonnaise evenly on the outside of both bread slices.
- Adult: Set a skillet over medium-low heat.
- Adult: Place the sandwich in the skillet and cook for 4 minutes until the bottom is golden brown.
- Adult: Flip the sandwich with a spatula and cook 4 minutes more until the second side is golden and the cheese has melted.
Tips
- If the bread browns before the cheese melts the heat is too high; lower it and cover the pan briefly to trap steam.
- Use any melting cheese such as mozzarella or Monterey Jack if cheddar is unavailable.
- Next time grate part of the cheese so it melts faster and mixes with sliced cheese for better stretch.
Nutrition
Calories: 450
Protein: 18g
Carbs: 30g
Fat: 28g