"The original version produced a nicely toasted grilled cheese with perfectly melted American singles and a hint of tang on the bread. But the aioli version took that same grilled cheese to the next level and completely blew me away. It infused the toasted bread with a slightly lemony, sweet garlic flavor that was a perfect contrast to the creamy saltiness of the American cheese."
"I prefer mayo over butter because it spreads easily straight from the fridge and has a higher smoke point, so bread turns an even golden brown instead of burning. Thankfully, senior commerce editor Olivia Tarantino came to the rescue with jars of Graza's Garlic Olive Oil Aioli and Original Olive Oil Mayo."
A longtime mayonnaise skeptic discovered Graza's Garlic Olive Oil Aioli while testing panini presses for grilled cheese sandwiches. Preferring mayo to butter for its spreadability and higher smoke point, the tester compared Graza's Original Olive Oil Mayo with their Garlic Olive Oil Aioli. The original version produced a nicely toasted sandwich with subtle tang, but the aioli version elevated the experience significantly. The aioli infused the toasted bread with lemony, sweet garlic notes that perfectly complemented the creamy saltiness of American cheese, creating a flavor combination so compelling that the previously mayo-averse tester enthusiastically applied additional amounts to the finished sandwich.
Read at Bon Appetit
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