… Is to use mayonnaise on the grillin’ side of the bread instead of butter. I learned this trick from my first college roommate, Julie Curiel, and it remains the single biggest revelation in grilled-cheese cookery I’ve ever experienced.
Heretic, you say? Well start piling up the kindling because a mayo partisan I shall remain. E pur si mayo. Mayo grills up really nice and crisp without being greasy or oily, it looks shiny (kind of like french toast, because of the egg in the mayo) and … well … it’s mayo. One of my favorite food-groups evar.
Also, you can really amp things up by using *flavored* mayonnaise. Imagine wasabi-mayo on a grilled tuna & cheese sandwich. Or chipotle-mayo with pepperjack & bacon. Ooh, mama.
Go on. Try it. I dare you.





