Sprinkle some finely shredded cheese on the pan slightly smaller than the piece of bread (the cheese expands as it melts) no need for extra oil or anything since the cheese is fatty enough. Toss the bread on top and let the magic happen. You’ll know it’s good and crispy when you can get your spatula/flipping utensil under the cheese without it squishing up or sticking to the pan. If either of those things happen, just give it a little more time
I use mayo on the outside, but I must learn of your alchemical ways to evolve grilled cheese.
Please give more details as to how you do this. Crispy cheese skin and molten cheese core sounds like a game-changer.
Sprinkle some finely shredded cheese on the pan slightly smaller than the piece of bread (the cheese expands as it melts) no need for extra oil or anything since the cheese is fatty enough. Toss the bread on top and let the magic happen. You’ll know it’s good and crispy when you can get your spatula/flipping utensil under the cheese without it squishing up or sticking to the pan. If either of those things happen, just give it a little more time
That’s it exactly. oh and use a non-stick pan :)
The cheese should be about (or almost) bread crust brown. When it cools it’ll form a crispy shell.