All grilled cheese sandwiches don’t have to meet the melt requirement, whereby the cheese oozes and drips. Sometimes, hot and soft is just as acceptable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable.
To help bring the internal temperature of the sandwich high enough to soften the cheese, place a flat cover onto the bread itself in the fry pan and press down on it to flatten the sandwich, then cover it with a larger cover over the entire pan, trapping the heat.
If you’re using a steak and sausage tough-skinned bun, the bun will harden and not wilt as it might do with a more flimsy bread style.
For this soft melt I used the heels (ends) of a sturdy whole grain deli bread.
It works for me and it works quicker, so it doesn’t take so long to cook the inside.
Give it a try to see what you think.
Note: Many vegan cheeses produce a melt, but don’t produce the appearance of a dairy melt. That’s why sometimes with lasagna or pizza a shredded vegan cheese will still present as shreds after being baked, even though when you bite into them, they clearly are melted. Here we go for soft, especially when piling other ingredients onto the sandwich.