If you’re wondering how to make a grilled cheese sandwich, Jack’s your guy. He makes one so often that we have a dedicated grilled cheese pan in our kitchen. It’s seen a million grilled cheese experiments in its day–mayo on the bread, or softened butter? American cheese or Swiss?–all of which have helped him work out what, in our opinion, is THE BEST grilled cheese recipe. It’s incredibly simple, but it yields an undeniably crave-able sandwich. This grilled cheese is crisp and golden on the outside and deliciously melty in the middle (see that cheese pull up there?!). Tomato soup for serving is optional, but highly recommended.
Ok, so honestly, you can make a great grilled cheese sandwich with any types of cheese that melt well, from mozzarella to havarti to Monterey Jack or pepper jack. BUT I have a few favorites, and I think they really set this recipe apart.
The Ultimate Grilled Cheese Sandwich
Learn how to make the best Grilled Cheese sandwich with a crisp, buttery exterior and gooey cheese center.
Prep: 2min
Total: 30min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 499 kcal, Carbohydrate 31 g, Protein 20 g, Fat 33 g, Saturated Fat 19 g, Trans Fat 1 g, Cholesterol 89 mg, Sodium 904 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 10 g, servingSize 1 serving
Ingredients:
- 8 slices Texas toast (or thick sliced sandwich bread)
- 4 Tbsp unsalted butter
- 4 slices medium cheddar cheese
- 4 slices Gouda cheese
- 4 slices Havarti cheese
Instruction:
- Spread 1/2 Tbsp of butter on one side of each slice of bread.
- Set a skillet over medium/low heat and place 2 slices of bread in the skillet with the butter-side-down.
- Stack cheeses on one piece of toast: cheddar, havarti, then gouda. Once the breads are golden brown, closed the sandwich with the crisp sides on the outside.
- Continue cooking until the bread is a rich golden brown, flipping once and press down lightly to help the bread stick to the cheese. Total cooking time should one 5-6 minutes. Keep the heat on medium low for the breads to toast slowly, giving your cheese a chance to fully melt and adhere to the bread.
- Once you see the cheese has melted and breads are browned, remove to a plate and cut in half diagonally to serve. Repeat with the next sandwich.
Best-Ever Grilled Cheese
Looking to majorly upgrade the classic grilled cheese? This recipe has you covered with bread slicked with and crisped up by the power of mayonnaise.
Yield: Makes 1 awesome sandwich
Ingredients:
- 2 slices ½”-thick Pullman or other white bread
- 2 tablespoons mayonnaise
- 1 tablespoon unsalted butter
- 2 ounces thinly sliced American cheese or cheddar (about 4 slices)
- Freshly ground black pepper
- Tomato soup (for serving; optional)
Instruction:
- Place bread on a cutting board and spread mayonnaise over top side of each; this is key to a golden, delectable crunch. Heat a small skillet (nonstick, ideally) over medium. Slide in half of butter. When it melts, place 1 slice of bread, mayonnaise side down, in skillet; top with cheese; season with pepper. Top with second slice of bread, mayonnaise side up. When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet. Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don’t smash it. Cook until second side is golden brown and cheese is melted. Eat immediately, preferably with soup.
Grilled Cheese
Learn how to make the BEST grilled cheese sandwich! This easy recipe yields a grilled cheese with a crisp, golden exterior and a gooey, melty, cheesy middle. Delicious with tomato soup!
Ingredients:
- 2 slices sourdough bread
- Mayonnaise
- Dijon mustard
- 1 to 2 ounces grated sharp cheddar cheese (depending on the size of your bread)
- 1 to 2 ounces grated Gruyère or raclette cheese (depending on the size of your bread)
- Butter (for the pan)
Instruction:
- Place the bread slices on a cutting board and spread the top side with a thin layer of mayo. Flip one slice of bread and spread its other side with Dijon mustard. Layer the cheddar and Gruyère or Raclette cheeses on top of the mustard, then place the other 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 in the bottom of the pan to coat it. 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 until the other slice of bread is golden brown and the cheese is melted, 1 to 3 minutes. Reduce the heat to low if the bread is getting too brown before the cheese is fully melted.
- Slice and serve.
