Mayo won't burn as easily as butter does, which -- just like that -- solves the biggest challenge of grilled cheese: how to get the insides to heat through before the outside blackens.With a standard, buttered grilled cheese, you have to cook it low and slow, keep the pan covered to capture the heat, and peek compulsively to make sure it's not starting to smoke -- or involve an oven.
But these are matters of convenience and reliability; what's most important are the results, which are not like any grilled cheese that butter could make. The oil and egg in mayonnaise brown and crisp more evenly and lavishly than butter, creating a glossy crunch from edge to edge. Hamilton's recipe -- like so much of the honest, happy food she serves at her restaurant Prune -- is a comforting balance of high and low: extra-sharp cheddar spilling out of good bread, plus mayo in a jar.
This is not a new technique not sure why Gabrielle gets the credit
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