Welcome to Grilled Cheese 101! Read on to learn how to make a grilled cheese sandwich with a crispy, golden exterior and melty center every time.
If you’re wondering how to make a grilled cheese sandwich, Jack’s your guy. He makes one that we have a dedicated grilled cheese pan in our kitchen. It’s seen a million grilled cheese tests in its day—Mayo on bread, or soft butter? American cheese or Swiss?-all of which helped him craft what, in our opinion, is the best grilled cheese recipe. It’s incredibly simple, but it makes for an undeniably crave-able sandwich. This grilled cheese is crispy and golden on the outside and deliciously melty in the middle (see that cheese pulling in there?!). Tomato soup for serving is optional, but highly recommended.
Grilled Cheese Recipe Ingredients
Ready to master this grilled cheese recipe? Here’s what you need:
- good bread – My bread of choice for this recipe is sourdough, as I love the tang it adds to the sandwich. I definitely recommend trying it, but if you’re a grilled cheese purist, or if you don’t like sourdough, regular white bread will work here too.
- Mayonnaise – For the outside of the bread! It helps to cook with a crispy, nicely browned exterior.
- Dijon mustard – It’s not quite traditional, but it adds a very tasty, subtle tangy flavor.
- butter – For Pan.
- and cheese, of course! I like to use a combo of two different cheeses to give the sandwich a richer flavor. Wonder which one is best? Keep reading!
What is the best cheese for grilled cheese?
Okay, so honestly, you can make a great grilled cheese sandwich with any type of cheese, from mozzarella to Havarti to Monterey Jack or Pepper Jack that melts well. But I have a few favorites, and I think they really set this recipe apart.
- Sharp Cheddar – For me, it’s a grilled cheese essential! You just can’t beat its tangy, nutty flavor. It melts beautifully. I like to combine it with one of the two cheeses below.
- Gruyere or raclette – Both of these cheeses are types of Alpine-style Swiss cheese. They’re melty incomparable, and every bit as salty and nutty, with a bit of fun. Paired with cheddar, they create a sandwich that has the same nostalgia as a classic grilled cheese, but with a bit of added complexity. Couldn’t pick a favorite between the two. Choose whatever is readily available at your grocery store!
Find the full recipe with measurements below.
How to Make a Grilled Cheese Sandwich (My Top Tips!)
Here’s our easy recipe for how to make grilled cheese sandwiches:
- Spread the mayo over the bread. Not butter! The mayo helps the bread brown very nicely in the skillet, creating a mouth-watering crunch when you bite into the sandwich. This gives the sandwich a richer taste. Spread a layer of Dijon mustard on the inside of a slice of bread.
- Add grated cheese. I find that grated cheese melts more evenly than one slice of cheese. (Although of course, if you want to use a softer type of cheese like Brie, you’ll need to shred it.) Use enough to make a small mound of grated cheese on top of a slice of bread, usually 1 to 2 ounces of each type of cheese. Place another slice of bread on top, mayo side out!
- Choose the right skillet. We like to use cast-iron because it creates a gorgeous brown on the outside of the sandwich. In a pinch, nonstick works too!
- Go low and slow. I don’t raise my heat higher than medium-low. If the pan gets too hot, the bread will burn before the cheese melts.
- Cover the pan. Add enough butter to coat the bottom of the pan. Then, add the sandwich, and cover the skillet. The lid will trap steam in the pan, helping the cheese melt as the bread toasts. Cook for 2 to 3 minutes or until bread is golden brown. Flip and cook second side covered.
- Adjust heat as needed. If the bread browns too quickly, take it off!
Remove from the pan when the bread is browned on both sides and the sandwich is filled with melted cheese. Slice (triangles, please!), and serve!
Variety of recipes
We love this recipe as written, but if you’re itching to change it up, hey! What do you do! Here are a few ideas to get you started:
- Change the cheese, obviously! Swap the gruyere for fontina or gouda, use 100% cheddar, or sprinkle in some blue cheese for extra funk. As I said above, no good melts!
- Add vegetables. Lightly sautéed spinach, caramelized onions, chopped steamed broccoli, roasted red peppers, or roasted tomatoes.
- Add fruit. For a truly gourmet grilled cheese sandwich, use a blend of Gruyere and Brie cheese with thinly sliced apples or fig jam.
- Pickles, please! Layer on pickled red onion, pickled radish or pickled jalapeño for a fun flavor.
- Drink smooth. Replace the mustard with a different sauce of your choice! Pesto, for example, is great on a sandwich with mozzarella and provolone cheese.
Let me know what variations you try!
More favorite cheesy recipes
If you’d like to learn how to make a perfect grilled cheese sandwich, try one of these cheesy recipes:
Grilled cheese
serves 1
Learn how to make the best grilled cheese sandwich! This easy recipe yields a grilled cheese with a crispy, golden exterior and a gooey, melty, cheesy middle. Delicious with tomato soup!
- 2 pieces sourdough bread
- Mayonnaise
- Dijon mustard
- 1 to 2 ounce Grated sharp cheddar cheese, Depends on the size of your bread
- 1 to 2 ounce grated Gruyère or raclette cheese, Depends on the size of your bread
- butter, For Pan
-
Place slices of bread on a cutting board and spread a thin layer of mayo on top. Flip one slice of bread over and spread Dijon mustard on the other side. Layer the cheddar and gruyere or raclette cheeses on top of the mustard, then place another slice of bread on top of the cheese, mayo side out.
-
Heat a nonstick or cast-iron skillet over medium-low heat and melt enough butter to coat the bottom of the pan. Place the sandwich in the pan, cover, and cook for 2 to 3 minutes or until the bottom slice of bread is golden brown and crisp. Flip, replace the lid, and cook the other slice of bread until golden brown and the cheese is melted, 1 to 3 minutes. If the bread gets too brown before the cheese is completely melted, reduce the heat.
-
Slice and serve.