I’ve always been fairly basic when it comes to grilled cheese sandwiches, so I was a little resistant when Anna Stockwell of Epicurious suggested I add cream cheese to one. My skepticism was ill-placed however, for it makes a super creamy sandwich.


You see, if you do it right, you don’t even realize the cream cheese is there. It’s main role is to suspend harder, shredded cheeses and facilitate a super even and creamy melt, a method Stockwell picked up from the delightful Cowgirl Creamery Cooks (which also advocates the use of three different cheeses):

For the creamiest middle possible, one of those three cheeses should be a soft fresh cheese. Soft cheese “acts as a suspension; just as egg whites suspend the heavier particles in a soufflé, so does the soft cheese suspend the grated cheese and distribute it more evenly across the bread.”


Any soft cheese will do, but I’m more likely to have cream cheese in my fridge than say, fromage blanc. I’m not saying this is going to completely replace my basic white bread/American grilled cheeses, but it definitely has a place in my sandwich rotation (and my heart).

The Secret To Creamier Grilled Cheese Sandwiches | Epicurious