Triple decker grilled cheese???

Question

I cant figure out how to make a good one like the restaurants!!! How do you make them and how can they turn out crispy and melty like the restaurants???

Answer 1

Here is a trick I learned from the cook at a favorite restaurant years ago. Instead of butter, spread a thin layer of real mayonaise on the outside of the bread and grill. It comes out perfect, much better results than with butter. Salad dressing doesn't work well. I tried it.

The grill or skillet heat needs to be lower than with a regular sized grilled cheese to allow the heat to get to the inner layers of cheese.  

Answer 2

i guess use two layers of kraft cheese and toast in the oven until it looks crispy

Answer 3

Lots of butter on the bread and in the pan and lots of velveeta cheese.

Answer 4

I think you would have to make a regular grilled cheese first - cheese between 2 pieces of bread.  Then when the first side is done & you flip it to the second piece, you would add cheese to the first toasted bread & add another slice of bread.   When second bread is toasty enough, flip entire thing so 3rd piece of bread is on the pan.

Biggest tip - use soft butter on the bread for easy smearing & spray Pam on the pan after each piece is done.  That way there is plenty of butter/spray for each new piece not just the first one.

Answer 5

you assemble the sandwich at the end. place three buttered slices of bread in a saute pan and top with cheese. don't turn the heat up too high or the bread will burn before the cheese melts. assemble and enjoy.

Answer 6

The trick to getting crispy with a grilled cheese is to make sure your pan is hot when you start, if you put the buttered bread on and the pan isn't hot enough to cook one side in 2 minutes, your pan wasn't hot enough and you are going to turn out with a soggy sandwich. As far as putting something in a grilled cheese....say like Ham...make sure your sandwhich is not leaning to one side or everything is going to fall out and your sandwich is going to be a huge mess...so balance it out! Another option is putting the "Stuffing" in it after your bread is grilled and then microwaving it or broiling it until the chesse is melty!