White Pizza Grilled Cheese Recipe (2024)

FAQs

What white cheese is best for grilled cheese? ›

Mozzarella is delicious on just about anything, and it's one of the best cheeses for a grilled cheese sandwich. Mozzarella is a good choice if you want to throw a thick slice of fresh heirloom tomato and a few basil leaves into the mix.

Since the white pizza base is pretty basic, almost anything can go on it, but the most popular topping options tend to be veggies (such as spinach, artichokes and mushrooms).

The overall verdict? If you want a low effort, high reward grilled cheese, use mayo. But if you want to make an extra special sandwich, use a mayo-butter combo.

What is White Pizza Sauce Made Of? This recipe uses simple pantry and refrigerator staples and whipping up a batch couldn't be easier. It is made of milk, salt, pepper, garlic, and parmesan cheese. The butter and flour serve to thicken the sauce and create a rich alfredo sauce.

In the U.S., white pizza is most often made with an alfredo sauce comprised of parmesan cheese, garlic, salt, pepper, and milk. In Italy today, white pizza sauce tends to be lighter, made mostly with herbs, mozzarella, and olive oils.

White pizza is everywhere in New York and most places make it pretty much the same way. And it all comes down to the ingredients. Ricotta and mozzarella are the standard, and often pizza makers will sprinkle either Pecorino Romano or parmesan on top, for good measure.

Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.

For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.

If you don't have a lid, Archibald recommended cooking grilled cheese “low and slow, turning and flipping often to really give a chance to get a full melt on the cheese and to get the bread evenly toasted and golden brown.” Pressing the sandwich down gently will help ensure that all the cheese inside melts and gets ...

Note: Miracle Whip does not work for this, as the sugar in it tends to burn.

Should you butter both sides of a grilled cheese? ›

The perfect grilled cheese includes heavily buttered (not that fake, one molecule away from plastic stuff in a tub) bread on BOTH sides, first brown the one side, then flip one piece of bread and lay cheese on (you can use whatever you want, but I like Colby jack and muenster) it.

Chefs have a huge choice of cheeses that melt well. These include provolone, a tangy cheddar, nutty Swiss cheese, and soft cheeses. Fontina melts well, and so does raclette and the stronger-tasting taleggio. Gouda is ideal too, and asiago, but cheese that doesn't melt well can also be added in with a good melting one.

Cheddar has a crowd-pleasing flavor and melts well on a grilled sandwich. Look for a sharp white cheddar to bump the flavor up a notch or experiment with flavored cheddars like spicy jalapeño or hickory-smoked. You can find it pre-sliced or slice it yourself.

These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning.