10 Crispy Coatings To Try On A Classic Grilled Cheese
Grilled cheese sandwiches are the ultimate comfort food, but why settle for ordinary when you can have extraordinary?
I’ve spent years perfecting my grilled cheese game, and the secret lies in what goes on the outside, not just the inside.
These crispy coating alternatives will transform your humble sandwich into a gourmet experience that’ll make your taste buds dance with joy.
1. Mayonnaise Magic
The first time I swapped butter for mayo on my grilled cheese, I thought my grandmother would disown me. But that tangy, crispy golden exterior won her over in seconds!
Mayo has a higher smoke point than butter, which means your sandwich gets perfectly crisp without burning. The proteins and egg in mayonnaise create a more complex flavor and a satisfying crackle when you bite in.
For an extra flavor kick, mix in a spoonful of Dijon mustard before spreading. This combo creates a tangy, savory crust that complements the melty cheese inside perfectly. Just spread it thinly on the outside of your bread – it works miracles!
2. Garlic Butter Bliss
My food truck friend shared this secret with me years ago, and I’ve never looked back. Softened butter mixed with fresh minced garlic or garlic powder creates a coating that fills your kitchen with irresistible aromas!
The garlic caramelizes slightly during cooking, adding both flavor and an extra dimension of crispiness. I like to add a pinch of dried parsley to my garlic butter for a pop of color and a hint of herbaceous flavor.
This coating works best with sourdough or Italian bread, as their sturdy textures stand up well to the robust garlic flavor. Pro tip: make a batch of garlic butter ahead of time and store it in your fridge for grilled cheese emergencies!
3. Parmesan Crust Paradise
Nothing beats the nutty crunch of a Parmesan crust! After buttering the outside of your sandwich, sprinkle grated Parmesan directly onto the pan, then place your sandwich on top of the cheese.
The Parmesan melts and forms a crispy, lacy network that’s both beautiful and delicious. I discovered this technique by accident when some cheese fell out of my sandwich and created a crispy edge that was better than the sandwich itself!
The key is using finely grated Parmesan, not the pre-shredded stuff. Fresh Parmesan melts more evenly and creates that perfect frico-like crust. The slight saltiness also enhances whatever cheeses you’ve stuffed inside.
4. Dual Cheese Coating
My kids named this one “Double Trouble” because it uses different cheeses on each side of the sandwich. Parmesan on one side and shredded cheddar on the other creates a texture and flavor contrast that’s mind-blowing!
The Parmesan side gets nutty and crisp, while the cheddar side develops these amazing crispy cheese bubbles. I stumbled upon this method during a late-night cooking experiment when I ran out of Parmesan halfway through.
You can play with different cheese combinations too – try Asiago and Gruyère or even Manchego and Pepper Jack. Just make sure both cheeses have good melting properties. Cook each side on medium-low heat to allow the exterior cheeses to crisp up without burning.
5. Italian-Style Egg Dip
Mozzarella in Carrozza is basically Italian grilled cheese, and their egg-dipped coating technique changed my sandwich game forever! Simply dip your assembled sandwich in beaten egg before frying in butter.
The egg creates an amazingly crisp, almost French toast-like exterior while keeping the inside super gooey. I learned this trick from my neighbor’s Italian grandmother who would make these for us after school.
For an extra flavor boost, add a pinch of Italian herbs and a little grated Pecorino to your egg mixture. The coating puffs slightly as it cooks, creating delightful textural contrast with the melty interior. Just be sure your heat isn’t too high – medium is perfect for cooking the egg without burning.
6. Butter-Mayo Blend
During a friendly grilled cheese competition (yes, I take sandwiches that seriously), I discovered the perfect marriage: equal parts softened butter and mayonnaise mixed together. This hybrid spread combines the best of both worlds!
The butter provides that classic rich flavor we all love, while the mayo ensures you get that perfectly even golden crust without burning. The emulsifiers in mayonnaise help the fat distribute more evenly across the bread.
I like to add a tiny pinch of smoked paprika to my butter-mayo blend for a subtle smoky flavor that complements the cheese. This coating works beautifully on any bread, but I find it particularly magical on a good sourdough or country white loaf.
7. Ghee For The Win
A chef friend introduced me to ghee (clarified butter) for grilled cheese, and honestly, I felt like I’d been living under a rock! Because ghee has the milk solids removed, it won’t burn at high heat like regular butter.
The result? A deeply golden, incredibly crispy exterior with a subtle nutty flavor that regular butter can’t achieve. Ghee also has a longer shelf life than butter, so I keep a jar ready specifically for my sandwich adventures.
For an aromatic twist, try infusing your ghee with a clove of garlic or some fresh herbs before using it. The clarified nature of ghee allows it to take on flavors beautifully. Just a thin layer is all you need – it spreads more efficiently than regular butter.
8. Olive Oil Elegance
During a power outage with no refrigerated butter in sight, I discovered that good olive oil creates a surprisingly elegant grilled cheese crust. The bread soaks up just enough oil to create a crackly, crisp exterior with Mediterranean flair.
Unlike butter, olive oil imparts its own distinct flavor profile – fruity, peppery, or grassy depending on the variety you choose. I love using a robust extra virgin olive oil with stronger cheeses like sharp cheddar or aged gouda.
Brush the oil lightly on both sides of your bread rather than pouring it directly into the pan. For a flavor boost, infuse your oil with fresh herbs like rosemary or thyme before brushing. Avocado oil works wonderfully too, with its high smoke point and neutral flavor.
9. Bacon Fat Brilliance
One Sunday morning, after cooking bacon for breakfast, I had a revelation – why waste that liquid gold in the pan? Using reserved bacon fat instead of butter creates a smoky, savory crust that’s absolutely next level.
The high smoke point of bacon fat means your sandwich gets super crispy without burning. Plus, those subtle bacon flavor notes infuse every bite! I keep a small jar of strained bacon fat in my fridge specifically for grilled cheese emergencies.
This coating pairs beautifully with sharp cheddar or Swiss cheese. For the ultimate indulgence, add a few pieces of the cooked bacon inside your sandwich too. Just use a light touch – bacon fat is more potent than butter, so a thin layer is all you need.
10. Covered Skillet Technique
This isn’t exactly a coating, but hear me out – the covered skillet method changed my grilled cheese life! After buttering your sandwich as usual, cook it in a covered skillet on low heat.
The trapped steam helps melt the cheese perfectly while still allowing the exterior to get wonderfully crisp. I discovered this trick during a camping trip when I had to conserve heat on a small propane stove.
The gentle, even heat creates a more uniformly golden crust than high-heat methods. For extra crispiness, uncover for the last minute of cooking on each side. This technique works with any of the coatings mentioned above, but I find it particularly magical with classic butter. The slower cooking also allows the flavors to develop more fully.