Dill Havarti Grilled Cheese Sandwich
M ayonnaise, while not inherently known as “the factor” for perfection, is used in grilled cheese sammies for a crispier, golden-brown crust because it has a higher smoke point than butter, preventing burning and allowing for higher cooking temperatures . Mayo is also easier to spread when cold, contains eggs and oil that promote browning, and can add a subtle umami flavor . These are all amazing things! Some chefs combine butter on the inside of the bread for flavor with mayo on the outside for a perfect balance of crispiness and taste. The malolactic fermentation (sweet butter browning of the lactose) creates a sweet, nutty flavor. And, THIS with the crispiness that mayo creates, evolves into the most mouth-watering, delicious fried sandwich you can ever imagine. Thus, I bring you a Dill Havarti Grilled Cheese Sandwich, made with just a touch of butter and mayo, as well as Dill Havarti cheese and a side of dill pi...
