Best Grilled Cheese Sandwich
Ingredients:
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2 slices of bread (sourdough, white, or any bread you prefer—sourdough is a great choice for flavor and crunch)
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2 tablespoons butter (room temperature for easy spreading)
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1-2 cups cheese (mix of cheeses for best flavor and meltiness! Try sharp cheddar, Gruyère, and/or fontina)
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Optional extras (for an extra kick):
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A small spoon of Dijon mustard
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A few slices of tomato
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Cooked bacon strips
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A sprinkle of garlic powder or herbs like basil or thyme
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Instructions:
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Prepare the Bread:
Lightly butter one side of each slice of bread. Be sure to cover it evenly—don’t skimp on the butter, as it’s key to that golden, crispy texture. You can also use a mayo-butter mix for even more richness, which some people swear by for extra crispy results. -
Cheese Selection:
Grate your cheese (it melts better when grated than sliced). A combination of cheeses works wonders! Sharp cheddar is a classic, but adding Gruyère or Fontina creates an even richer, more melty filling. You can also mix in some Monterey Jack for extra smoothness. -
Assemble the Sandwich:
Place a generous amount of cheese on one slice of bread (but don’t overstuff—it should still be able to close easily). If you want to add extras like tomato or bacon, layer them in now. -
Cook the Sandwich:
Heat a non-stick skillet or cast-iron skillet over medium-low heat (this is key for getting that crispy exterior without burning the bread before the cheese melts). Once the pan is hot, place the sandwich in the pan, buttered side down. -
Grill:
Grill the sandwich for about 3-4 minutes on the first side, pressing down slightly with a spatula (this helps get a nice even crust). Once it’s golden and crispy, flip the sandwich carefully and cook the other side for another 2-3 minutes, or until the bread is golden and the cheese is fully melted. -
Serve:
Remove the sandwich from the skillet and let it rest for a minute before cutting (this helps the cheese stay gooey instead of spilling out right away). Slice the sandwich diagonally for that perfect “classic” look.
Tips for Perfection:
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Low and slow: Cooking on medium-low heat ensures the bread doesn’t burn before the cheese melts. You can cover the pan for the first few minutes to help the cheese melt faster.
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Extra crunch: For a crispier crust, use thick-cut bread and let it toast for an extra minute or so before flipping.
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Cheese layering: If you want an ultra-melty center, try putting cheese both inside and on top of the sandwich! The cheese on top will give that gooey melt that pulls when you slice it.
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Fancy it up: If you want to make a more gourmet version, try adding caramelized onions, arugula, or a drizzle of balsamic glaze.
Serving Ideas:
Grilled cheese sandwiches are perfect with tomato soup, but you can also pair them with:
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A simple salad (like mixed greens or arugula)
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Crispy fries or sweet potato fries
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A pickle on the side to balance out the richness
The key to a great grilled cheese is getting that perfect balance between a crispy, golden crust and a gooey, melty center. Let me know if you try this out and how it turns out or if you’d like to get more creative with fillings!