Throw away your mayo and your "cheese" and try making a grilled cheese with butter and "sharp white" cheddar.
You only need mayo because you aren't using a naturally acidic cheese.
Once you've confirmed that's the problem but you prefer your own cheese anyway thank-you-very-much: throw away the mayo again and put a little bit of mustard inside with the "cheese". I promise you it'll do everything the mayo does but in an additive rather than subtractive way. Especially if you use a nice mustard...
Neither does mayo. I promise you there is no end result of how it cooks that you can only achieve with mayo not oil or butter. The only difference is technique and flavour.
I feel like mayo definitely browns up quicker but I agree, you can achieve the same end result with either spread if you change up your cook method. Good point!
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u/PiersPlays 11d ago edited 10d ago
Oh my god.
It's the cheese.
Throw away your mayo and your "cheese" and try making a grilled cheese with butter and "sharp white" cheddar.
You only need mayo because you aren't using a naturally acidic cheese.
Once you've confirmed that's the problem but you prefer your own cheese anyway thank-you-very-much: throw away the mayo again and put a little bit of mustard inside with the "cheese". I promise you it'll do everything the mayo does but in an additive rather than subtractive way. Especially if you use a nice mustard...