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Nov 19, 2011 02:49 PM

How does In n Out melt the cheese on their grilled cheese?

And how can I replicate it at home?

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  1. No In and Outs in my neck of the woods, so I will try to guess...I AM in Wisconsin, so we know a thing or two bout this stuff. I'm guessing that the bread is toasty and crisp and the cheese is melted through and through and has a velvety creamy texture. Not soggy or greasy. Not rubbery.
    Start with cheese shredded, and with cheese, bread and butter at room temp. I bet they give the grill a spritz of H2O while the sandwich is cooking on its first side, and put a cover on...the steam will melt the cheese nice. The type of cheese is important...cheddar can't be beat for taste, but can get rubbery and greasy. Probably need to do a blend with a creamier cheese (Monterrey Jack, Gruyere)...your mileage may vary so you will need to experiment a bit.

    6 Replies
    1. re: MikeB3542

      Thanks for the tips on how to make an awesome standard grilled cheese . I made one just now and it's the best I've ever made.

      In N Out's grilled cheese is a little different- They use a hamburger bun, and as far as I can tell the outside part of the bun never touches the grill at all. It's more like a cheeseburger with no burger, yet the cheese is always perfectly melty. It's just typical american cheese, but it's a sandwich that's close to my heart.

      1. re: tomcollins

        Have never seen them assemble the grilled cheese, but they might be melting on top of the grilled onions cooking on the grill. Wouldn't stick to the grill that way.

        1. re: PommeDeGuerre

          That's a good idea, I'll try that. They still manage to melt it even when you order it without onions.

          1. re: tomcollins

            You could still use whole grilled as a "rack" and not include them in the sandwich.

            1. re: tomcollins

              The cheese is placed directly on the flat grill. A well seasoned grill, plus a honed spatula means the cheese does not stick. So the bun can be placed directly on top of the cheese, the bottom bun portion goes face down on the grill, or, face down on top of more cheese.

              1. re: gordeaux

                Thanks! That's what it always looked like they were doing, but I didn't know that was possible, and I sure don't have the skills to try that with my stainless skllet.