I always love the excess cheese that ends up getting crispy in the pan. So much so that when I make a grilled cheese or a tuna melt, I often deliberately put the cheese in really messy so that lots of it drips off the sides of the sandwich into the pan.
But why not take that concept to the next level as this chef has done?
Take a look:
This inside-out grilled cheese is perfection, right? Amazing that I have never seen this in a restaurant or even at the Grilled Cheese Food Truck than I have been to.
How do you elevate your grilled cheese? Tell us your favorite tricks.
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