Grilled cheese on a plate.
You Should Be Using Mayo (Not Butter) For The Crispiest Grilled Cheese

When making a grilled cheese sandwich, if you rely on butter for a crispy exterior, you might want to consider switching to mayonnaise.

Along with being easier to spread evenly across the bread, mayo is able to withstand a higher temperature than butter when cooking, resulting in a crispier finish.

Mayo has a high smoke point of around 450 degrees Fahrenheit, so the bread can crisp up while the inside remains fluffy, with less risk of burning or drying out.

The fact that mayo also contains egg yolks and oil helps to deliver even better browning and crispiness to the bread, thanks to its extra protein.