My grandad taught me this trick when I was like 7 and old enough to make a grilled cheese, and it was like magic to me, and is still really, I just thought about it and I really don’t know any food chemistry so naturally brought me to reddit to seek out my tasty answer.
In: Chemistry
The fat content is what causes it to fry, but the effects on a grilled cheese are not the same! Mayo leaves a better crunch, and also a bright, “zingy” flavour left by the vinegar content of the mayo.
TL;DR: mayo makes for a better grilled cheese than butter
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