For me, there’s no food more nostalgic than a classic grilled cheese sandwich. The combination of melty cheese and crispy, buttery bread instantly stirs up blissful memories. The sandwich was (and remains) a go-to for easy lunches in my household, preferably paired with roasted tomato soup, or really just about any delicious soup.
When it comes to cooking grilled cheese, I instinctively reach for butter, as do many other home cooks. But is butter really the best? To find out, I experimented with many different fats to see which one created the ultimate grilled cheese — crispy, salty, melty, gooey, and cheesy. Here’s how it all went down.