I tried Martha Stewart's trick for the ultimate grilled cheese, and I found a way to make it even better

• Martha Stewart knows how to make the perfect grilled cheese.

• I tested her recipe against a plain one and found it to be the best.

• The best sandwich is made with butter and mayonnaise.

I knew I had to try Martha Stewart's trick when I saw it.

I wanted to see which one produced the best-tasting sandwich, so I tested it with a few other variations. I used classic white cheddar and white bread for the sandwiches.

The variations were stacked up.

I started by making a cheesy sandwich with nothing coating the bread

I wanted to compare how butter and mayonnaise change the appearance of a grilled cheese sandwich.

This version was supposed to be very dry.

It took a while, but the bread did get ever-so-slightly golden on the outside

I put the shredded cheese on the bread and made a sandwich.

The texture of the sandwich was similar to styrofoam.

I tried to eat the bread but it was so dry that I couldn't swallow it.

Next, I tried making a grilled cheese with butter on both sides of each slice of bread

This is my usual method for making grilled cheese, so I expected the sandwich to be thick and creamy, and golden on the outside.

I put shredded cheese on each side of the bread.

This grilled cheese looked delicious, but the crust was a bit too soft

The sandwich was lightly golden on the outside. The inside was soft and creamy.

The first bite of this sandwich was soft and squishy, maybe because it was a dry sandwich and I was thinking about it at the time.

The bread became golden very fast because of the low smoking point of butter. The texture of the cheese was thrown off due to the coagulated cheese.

This was really good. The inside was very sticky and the outside was very bad.

Now it was time to try Stewart's trick of adding mayonnaise to the outside of the bread

I've tried Stewart's hack before, which she doesn't claim as her own. I haven't noticed a difference in the way it compares to my regular buttered version.

I wanted to see if I could detect subtle differences by using different methods.

The sandwich turned golden quickly, and the bread was bubbling on the griddle

The bread turned golden quickly over medium heat. The sauce was bubbling as it was cooked.

I sliced my sandwich after I finished cooking it.

The texture was noticeably different, even though the flavor wasn't affected by the mayonnaise.

The exterior was more golden. The sandwich had butter on the inside, but the cheese was not as soft as it could have been.

Finally, I decided to combine the mayo and butter methods

I wanted to create a texture that was melty on the inside and crisp on the outside.

The insides of the bread were put in butter and the outsides in mayonnaise. I thought the best of both previous methods would work here.

The sandwich was ready in minutes and just as good as I expected

The sandwich was cooked the same way as the others, and it came out golden.

The center of the slice was soft and squishy.

This version was delicious.

The inside was even softer with the extra butter on the bread and the exterior was crisp and delicious.

I'll definitely be using this creamy combo in the future

If I have butter and mayonnaise on hand, I will make grilled cheese using this method.

I would just use Stewart's hack without butter to prevent the interior from getting too wet.

Do you want to learn more from Martha Stewart? She has a cookbook for at- home cooks.

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