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
Butter and mayo are similar in the fact that they each contain fat. The fat in mayo keeps the sandwich from sticking while the protein creates the crusty golden brown goodness that the grilled cheese is known for. Generally mayo is actually better to use than butter for a more even and consistent browning. The fact that there are more proteins, which are more complex, in the egg will cause it to brown easier and more evenly with a better browned flavor quality. The reaction in question is called the Maillard reaction.
Fat from the butter will also brown and prevent the sandwich from sticking, but not with as good of a flavor quality or crispness that proteins in mayo provide.
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